PanSeared WildCaught Salmon with LemonDill Sauce
Panseared Wildcaught Salmon With Lemondill Sauce
Ingredients:
Instructions:
Nutrition Facts
| Calories | 450 |
|---|---|
| Fat | 30g |
| Fiber | 5g |
Recipe Introduction: Pan-Seared Perfection
Fancy a bit of posh grub tonight? You know, something that feels fancy but is actually dead easy to make? Then listen up! This pan-seared wild caught salmon with a zingy lemon dill sauce is just the ticket.
Trust me, it’s chef's kiss good.
A Quick Bite
Okay, let's get this sorted, shall we? This isn't just any fish dish. It's all about highlighting the beautiful flavour of the salmon itself.
The crispy skin salmon is so satisfying, and that lemon dill sauce? Bangin'
From River to Table
This recipe isn’t steeped in centuries of tradition, but wild salmon recipes are all about celebrating nature’s bounty. It's seriously simple, taking only around 25 minutes from start to finish.
This makes two generous servings. Think date night sorted.
Why This Recipe Rocks
Healthy salmon dinner ? Absolutely. Salmon is packed with omega-3s, good for your brain and heart! This dish feels special, perfect for impressing someone or treating yourself after a long day.
This isn't just food; it's a mood lifter.
Time to Gather the Troops: Ingredients Await
You'll need a couple of gorgeous wild caught salmon fillets, some fresh dill, a lemon, and a few other bits and bobs.
Don’t worry, the list isn’t scary. It's all straightforward stuff you probably already have.
Ingredients & Equipment
Okay, let's get this sorted, shall we? We're diving headfirst into this Pan-Seared Salmon recipe. It's easier than you think. Trust me! It's all about using good ingredients. Here's what you'll need.
Main Ingredients
- Wild caught salmon fillets: Two, about 6 ounces (170g) each.
- Olive oil: 1 tablespoon (15ml) .
- Sea salt: 1/2 teaspoon (2.5ml) .
- Black pepper: 1/4 teaspoon (1.25ml) .
- Unsalted butter: 2 tablespoons (30ml) .
- Garlic: 2 cloves , minced.
- Dry white wine (like Sauvignon Blanc): 1/4 cup (60ml) .
- Chicken broth: 1/4 cup (60ml) .
- Heavy cream: 2 tablespoons (30ml) .
- Fresh lemon juice: 2 tablespoons (30ml) .
- Fresh dill: 2 tablespoons (30ml) , chopped.
For the wild caught salmon , look for bright, vibrant color. It should smell fresh, not fishy. That's key. Taking inspiration from "The Great British Bake Off" , we'll ensure this list of is both precise and delightful.
Seasoning Notes
This Lemon Dill Sauce is everything . Honestly, the dill and lemon are the stars. Don't skimp! If you're feeling adventurous, add a tiny pinch of red pepper flakes for a kick.
No white wine? Use a splash of chicken broth with a teaspoon of white wine vinegar. It's not the same, but it works in a pinch.
You can also use maple syrup instead of white wine for a subtle sweetness. I had a friend who once swapped out heavy cream for coconut cream.
It was a smashing success!
Equipment Needed
- 12 inch non-stick skillet: Absolutely essential for that Crispy Skin Salmon .
- Small saucepan: For the sauce.
- Fish spatula: Gently flips the fish.
- Thermometer: Optional, but highly recommended for Gourmet Salmon Recipe level precision.
Don't have a fish spatula? A regular spatula works, just be careful! A small pot can stand in if you're missing the saucepan.
There you have it! All the gear to make some incredible Pan-Seared Wild Caught Salmon with Lemon Dill Sauce . It’s a Healthy Salmon Dinner that feels a bit fancy.
The Salmon Recipe Easy is also a plus. Now, get cooking, you brilliant thing!
Alright, let's get this sorted, shall we? Ever wondered how to get that fancy restaurant quality salmon at home? Well, grab your apron because we are diving into pan-seared wild caught salmon ! It’s easier than you think and totally impressive.
Taking inspiration from "The Great British Bake Off," we'll ensure this is both precise and delightful!
Prep Like a Pro: Your Mise en Place
Okay, first things first. This is essential. Before even thinking about turning on the hob, get everything prepped. Chop your dill , mince your garlic .
Got some nice wild salmon recipes picked out? Right on. Get your salt and pepper measured out. This is the key to a stress free cooking experience.
Honestly, organisation is your best friend here.
Safety note : Remember to wash your hands and keep raw salmon away from other food to prevent any nasties. Better safe than sorry , you know?
The Magic: Step-by-Step Pan-Searing
Right then, let’s get cooking! This method ensures a beautifully crispy skin salmon .
- Pat your wild caught salmon fillets completely dry with paper towels. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper . This is super important for getting that perfect sear.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium high heat until shimmering. It needs to be hot , hot, hot!
- Place the salmon skin side down (if you have skin-on fillets) in the skillet.
- Sear for about 4- 5 minutes , until the skin is gloriously crispy and golden brown . Don't be tempted to move it!
- Flip the salmon and cook for another 2- 4 minutes , or until it reaches an internal temperature of 145° F ( 63° C) . Use a thermometer. It takes the guess work out.
- Serve immediately with a dollop of lemon dill sauce and your favorite side, like asparagus .
Visual cue? The salmon should be opaque and flake easily with a fork.
Pro Tips for Salmon Perfection
Want to take your gourmet salmon recipe to the next level? Here are a few tricks I’ve learned along the way. One important aspect: Pan-Seared Salmon , is very simple to make.
- Don’t overcrowd the pan . Cook in batches if needed. This helps maintain the heat and ensures a good sear.
- Avoid overcooking ! Salmon cooks quickly, so keep a close eye on it. Nobody wants dry salmon.
- Make ahead option : The lemon dill sauce can be made a day in advance. Just store it in the fridge and reheat gently before serving. You can also make White Wine Salmon Sauce .
Honestly, once you get the hang of it, this quick salmon recipe will become a weeknight staple. Salmon recipe easy is the best type of recipe.
It is also a very Healthy Salmon Dinner . It's a really tasty way to get your omega-3s, you know? So, grab some wild caught salmon , get in the kitchen, and give it a go.
You might just surprise yourself. Enjoy!
Recipe Notes: Let's Get This Sorted, Shall We?
Right then, before you get cracking with this Pan-Seared Wild Caught Salmon with Lemon Dill Sauce , let's run through some important bits and bobs to make sure it turns out perfectly.
Taking inspiration from "The Great British Bake Off", it's all about precision and a bit of love, innit?
Plating Perfection & Perfect Pairings
Fancy pants plating, or just a good dollop on a plate? Your call! I find a sprig of dill and a lemon wedge brighten things up nicely.
As for sides, Salmon with Asparagus is a classic for a reason. Honestly, you can't go wrong. Lemon Dill Sauce is amazing with almost everything, but you can go for a light salad, roast veg, or even some simple new potatoes with butter.
Wash it down with a crisp white wine think Sauvignon Blanc or Pinot Grigio.
Storage Savvy
Got leftovers? Lucky you! Pop the salmon into an airtight container and it will keep in the fridge for up to two days .
I reckon it tastes just as good cold. Reheating's easy a gentle warm-up in the microwave or a quick sizzle in a pan works a treat.
I wouldn't recommend freezing cooked salmon, mind you. It can get a bit dry and lose its texture.
Mix It Up!
Want to ring the changes? Absolutely! For a dairy free option, swap the cream for coconut cream. It gives a lovely richness to the sauce, and it is healthy salmon dinner .
Or, if you're feeling adventurous, try adding a pinch of red pepper flakes for a bit of zing. Tarragon works beautifully instead of dill too! Seasonal swaps? In the spring, try using samphire instead of asparagus it's got a lovely salty kick.
Nutrition Nuggets
Okay, let’s keep it simple. This dish is packed with protein and omega-3 fatty acids. Wild caught salmon is a fantastic source of these, which are brilliant for your heart and brain.
Roughly, you're looking at around 450 calories per serving. It is also packed with good fats. It's a gourmet salmon recipe that's actually good for you! I would not lie to you.
So there you have it! A few extra bits of info to help you on your way to creating a quick salmon recipe that tastes amazing.
You know, getting the hang of Crispy Skin Salmon is one of the best things ever. It makes for a delightful meal.
Now, go on and get cooking. I'm sure you'll knock it out of the park!
Frequently Asked Questions
What's the best way to tell if my wild caught salmon is cooked properly? I don't want to end up with a dry, overcooked piece of fish!
Nobody wants dry salmon! The best way to check is using a thermometer. Aim for an internal temperature of 145°F (63°C). If you don't have a thermometer, gently press on the thickest part of the fillet. It should be slightly firm to the touch and flake easily with a fork.
Remember, it will continue to cook slightly after you take it off the heat.
Can I use frozen wild caught salmon for this recipe, or does it have to be fresh?
Absolutely, frozen wild caught salmon works great! Just make sure it's fully thawed before you start cooking. Place it in the refrigerator overnight, or for a quicker thaw, put it in a sealed bag and submerge it in cold water for about 30-60 minutes, changing the water every so often.
Pat it dry thoroughly after thawing to ensure a nice sear.
I'm not a big fan of dill. What other herbs can I use in the lemon sauce for my wild caught salmon?
No worries, lots of people have a love hate relationship with dill! Tarragon makes a fantastic substitute, providing a delicate anise like flavour that complements salmon beautifully. Parsley is also a good option for a milder, more subtle herby note. You could even add a tiny bit of chives!
How long can I store leftover pan-seared wild caught salmon, and what's the best way to reheat it?
Leftover salmon will keep in the refrigerator for up to 2-3 days. Store it in an airtight container to prevent it from drying out. For reheating, the best method is gently pan-frying it over low heat with a little bit of oil or butter.
You can also reheat it in the oven at a low temperature (around 275°F/135°C) or microwave if you're in a hurry, although microwaving can sometimes make it a bit dry. Adding a little sauce will help it stay moist.
Is wild caught salmon really that much better than farmed salmon? What are the nutritional differences?
Many people believe wild caught salmon has a superior flavour and texture. Nutritionally, wild caught salmon tends to be lower in fat and slightly higher in some minerals. Some people prefer wild caught for ethical reasons, preferring fish that have lived a natural life.
The flavour profile is often more intense and less fatty in wild caught varieties.
