Salmon with Garlic Lemon Butter Herb Sauce

 Salmon with Garlic Lemon Butter Herb Sauce

 Salmon with Garlic Lemon Butter Herb Sauce


  • 1.5 pounds of trout, salmon, or arctic char 2 large fish fillets with skin on the bottom
  • Add 2 tablespoons of olive oil, if desired
  • 1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined)
  • 1/4 teaspoon salt (optional)
  • 4 cloves of garlic, minced
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine
  • 2 tablespoons softened butter
  • 2 tablespoons chopped parsley

 Salmon with Garlic Lemon Butter Herb Sauce Salmon with Garlic Lemon Butter Herb Sauce


Season the tops of the fish fillets with Italian herb seasoning and salt (plenty). Fish fillets have skin on, so no seasoning is necessary.
2 tablespoons of olive oil in a large skillet (large enough to hold 2 fish fillets) over medium heat until no longer smoking. Place the fish fillets, skin side up and flesh side down, in a heated frying pan with olive oil. Fry the fish on the flesh side over medium heat until lightly browned, about 3 to 5 minutes, being careful not to let the oil smoke. Flip the fillets to the other side, skin side down (add more oil if needed). Cook over medium heat for another 2-4 minutes (be careful not to burn the oil).
the pot from the heat, close the lid, and let the fish rest, covered, in the pot for 5 to 10 minutes, until flaky and fully cooked.
the fish is cooked, turn off the heat and use a spatula to carefully remove the fillet from the fish skin from the plate. Carefully remove or scrape the fish skin from the bottom of the pan, making sure that the cooking oil remains in the pan. In the same frying pan with oil, add the minced garlic, lemon juice and white wine. Cook over medium-low heat until garlic softens slightly, about 1 minute. Removed from heat. Remove 1 tablespoon chopped parsley and 2 tablespoons butter from the heat and add to the sauce, stirring until the butter melts and a creamy mixture forms.
the fish to the pan, spoon the sauce over the fish, add the remaining 1 tablespoon parsley and serve over the fish and sauce.

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