Salmon Sautéed in Lemon Butter

Salmon Sauteed in Lemon Butter-4-poppopcooks.com

Salmon Sautéed in Lemon Butter – Your gang will start thinking that you have been to the Cordon Bleu or the Culinary Institute of America and learned how to be a world class chef. But, no, you just peeked in on Poppop and learned this simple and delicious way to sauté Salmon.

The thing that makes this different from blackened or seared or grilled salmon is sautéing the filets in browned butter that has had lemon juice added.

Put skillet on at medium high and add the butter. More butter than just what it takes to coat the bottom of the pan. You will want it to be at least 1/8 inch deep and heated beyond the point of just melting. Heat the butter until the foaming has stopped and the surface is smooth. Add the juice from the fresh lemon.

While the butter is getting ready rinse off the filets and pat them dry. If they have been skinned salt and pepper both sides. If the skin is still on just season the flesh side. Now, you can go further with the spices if you want. Tonight I also went with garlic powder, dill weed and lemon pepper. You jazz it up as much as YOU want. Just salt and pepper still works great.

Salmon Sauteed in Lemon Butter- poppopcooks.com

 

Put the filets in the pan with the skin side up. If they have been skinned you will want the side with the gray stripe up.

Salmon Sauteed in Lemon Butter-2-poppopcooks.com

 

Give them about 2-3 minutes a side depending on how thick they are and how much you like them done. When they are soft and stay in one piece when you poke them they are rare. When they are firm and want to flake when poked they are well done.

Salmon Sauteed in Lemon Butter-3-poppopcooks.com

 

You could multi task like I did and make some Sautéed Spinach or whatever the veggie of your choice is. For the starch I just zapped a few potatoes in the microwave then put a few thin slices of butter on them. You will have a very good meal put together and on the table in less than 30 minutes. Serve up your Salmon Sautéed in Lemon Butter with a wedge of lemon and a good white wine like a California Chardonnay or a French Chablis.

Salmon Sauteed in Lemon Butter-4-poppopcooks.com

 

 

 

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Prep Time 5 minutes
Cook Time 10 minutes
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Prep Time 5 minutes
Cook Time 10 minutes
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Instructions
  1. Put skillet on at medium high and add the butter. More butter than just what it takes to coat the bottom of the pan. You will want it to be at least 1/8 inch deep and heated beyond the point of just melting. Heat the butter until the foaming has stopped and the surface is smooth. Add the juice from the fresh lemon. While the butter is getting ready rinse off the filets and pat them dry. If they have been skinned salt and pepper both sides. If the skin is still on just season the flesh side. Now, you can go further with the spices if you want. Tonight I also went with garlic powder, dill weed and lemon pepper. You jazz it up as much as YOU want. Just salt and pepper still works great.
  2. Put the filets in the pan with the skin side up. If they have been skinned you will want the side with the gray stripe up. Give them about 2-3 minutes a side depending on how thick they are and how much you like them done. When they are soft and stay in one piece when you poke them they are rare. When they are firm and want to flake when poked they are well done.
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15 Minute Weeknight Salmon

15 minute Weeknight Salmon-4-poppopcooks.com

15 Minute Weeknight Salmon- yes you’re going to do the Salmon, the veggies and the potatoes all in 15 minutes.

If your salmon filets are individually wrapped and frozen just put them into a bowl of water while you prep the potatoes and broccoli. Don’t worrCut up the potatoes into about 1″ chunks. Put the potato chunks and the broccoli florets into a casserole dish. Drizzle half of the extra virgin olive oil. Lightly sprinkle with salt, pepper and garlic powder. Stir it all together getting everything coated with the oil and spices. Arrange the potatoes on the outside edges of the dish and put it in the microwave set at 5 minutes.

15 minute Weeknight Salmon- poppopcooks.com

 

Put a skillet on at medium high and add the rest of the olive oil. Cut the plastic wraps off of the salmon filets – if you’re working with frozen that is. Don’t worry if your frozen filets are still little stiff, they will finish up just fine in the skillet. Rinse them off and pat dry with paper towels. If the skin is still on lightly salt, pepper, garlic powder and dill weed the flesh side. If you don’t have dill weed just skip it, or, use lemon zest or dried basil instead. If they have been skinned go ahead and do both sides. Put them in the hot skillet skin side up or if they have been skinned with the gray striped side up. Give them about 2-4 minutes a side depending on the thickness and how well done you like it. When they are starting to get firm but not willing to flake they are “rare”. Some people like it like that. When they try to flake when poked with your finger or a fork, they are done.

15 minute Weeknight Salmon-2-poppopcooks.com

 

Check on the veggies by poking a potato chunk with a fork. If they need a little more give it to them a minute at a time.

When the salmon is ready the veggies will be just waiting for you. Serve it up with lemon wedges and enjoy your 15 Minute Weeknight Salmon. Bon Appetit! A chilled Chablis or Pinot Grigio turns this 15 minute quick and easy meal into a special dinner.

15 minute Weeknight Salmon-3-poppopcooks.com

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15 minute Weeknight Salmon
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Prep Time 5 minutes
Cook Time 10 minutes
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Prep Time 5 minutes
Cook Time 10 minutes
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Votes: 1
Rating: 5
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Instructions
  1. If your salmon filets are individually wrapped and frozen just put them into a bowl of water while you prep the potatoes and broccoli. Cut up the potatoes into about 1" chunks. Put the potato chunks and the broccoli florets into a casserole dish. Drizzle half of the extra virgin olive oil. Lightly sprinkle with salt, pepper and garlic powder. Stir it all together getting everything coated with the oil and spices. Arrange the potatoes on the outside edges of the dish and put it in the microwave set at 5 minutes.
  2. Put a skillet on at medium high and add the rest of the olive oil. Cut the plastic wraps off of the salmon filets - if you're working with frozen that is. Rinse them off and pat dry with paper towels. If the skin is still on lightly salt, pepper, garlic powder and dill weed the flesh side. If you don't have dill weed just skip it, or, use lemon zest or dried basil instead. If they have been skinned go ahead and do both sides. Put them in the hot skillet skin side up or if they have been skinned with the gray striped side up. Give them about 2-4 minutes a side depending on the thickness and how well done you like it. When they are starting to get firm but not willing to flake they are "rare". Some people like it like that. When they try to flake when poked with your finger or a fork, they are well done.
  3. Check on the veggies by poking a potato chunk with a fork. If they need a little more give it to them a minute at a time. When the salmon is ready the veggies will be just waiting for you. Serve it up with lemon wedges and enjoy your 15 Minute Weeknight Salmon. Bon Appetit! A chilled Chablis or Pinot Grigio turns this 15 minute quick and easy meal into a special dinner.
    15 minute Weeknight Salmon-4-poppopcooks.com
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Lemon Parsley Garlic Pan Seared Salmon

Lemon Parsley Garlic Pan Seared Salmon – You will have it on the table in under 30 minutes. Along with the pasta and veggie which tonight is a combo of our two favorites, rigatoni pasta aglio e olio and sautéed spinach.

THE VEGGIES – First let’s cut up the vegetables. Zest the lemons then quarter the lemons. Coarsely chop up the garlic and the parsley. If you are going to also do the aglio e olio and the sautéed spinach combo, double the garlic.

Lemon Parsley Garlic Pan Seared Salmon-poppopcooks.com

 

THE PASTA AND SPINACH – Put a large skillet or saute’ pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You’re better off with a little too much oil than too little so don’t be shy with the evoo. Add the garlic and keep an eye on it. You don’t want to let the garlic get brown but you do want it to cook and get soft so keep the heat low.  Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it’s just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don’t worry about getting some of the pasta water in with the garlic and oil, that’s a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).

Lemon Parsley Garlic Pan Seared Salmon-4

 

 

THE SALMON – Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.

Pan Seared Salmon-4-poppopcooks.com

 

Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.

Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.

Lemon Parsley Garlic Pan Seared Salmon-3-poppopcooks.com

Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley.  Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!

 

Lemon Parsley Garlic Pan Seared Salmon-6-poppopcooks.com

 

THE PASTA AND SPINACH – When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don’t let it get mushy.

Lemon Parsley Garlic Pan Seared Salmon-5-poppopcooks.com

 

Squeeze some lemon juice onto it and serve it up.  With little grated parmesan cheese of course. Bon Appetit!

Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com

 

We had a nice crisp, dry Italian Vermentino with this fantastic quick and easy meal.

 

 

 

 

 

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Sautéed Salmon served with a pasta and spinach side.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon
Pasta and Spinach
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon
Pasta and Spinach
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
Salmon
  1. THE SALMON - Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets. If you have any dried dill weed, a pinch of that goes good with any fish. (IMO) When the pan is hot put the filets in with the flesh side down. If your filets have been skinned spice up the upside.
  2. Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked. Remove the filets to a dish and put it on an idle burner on the stove or in the oven set just to warm.
  3. Put the butter , lemon zest, the garlic and a pinch each of salt and black pepper in the skillet and stir it up with a wooden spoon scraping the bits off the bottom of the pan.
  4. Cook it no more than a minute. Just until you can smell the garlic cooking. Stir in the lemon juice and the parsley. Then put the filets on the plates and spoon the sauce onto the filets. Serve it with a wedge of lemon and enjoy your Lemon Parsley Garlic Pan Seared Salmon!
Pasta and Spinach
  1. THE PASTA AND SPINACH - Put a large skillet or saute' pan on at low heat with enough good extra virgin olive oil to get to about 1/8th inch deep. You're better off with a little too much oil than too little so don't be shy with the evoo. Add the garlic and keep an eye on it. You don't want to let the garlic get brown but you do want it to cook and get soft so keep the heat low. Add a pinch each of salt, black pepper and red pepper flakes. Also put a pot of salted water on at high. Add the pasta, stir it right away and when the water starts to boil check the pasta. You want it to be a little underdone. When it's just starting to get soft transfer it to the garlic pan with a large cooks spoon. Don't worry about getting some of the pasta water in with the garlic and oil, that's a good thing. It helps to slightly thicken the oil and keep the garlic from browning. Stir it all together and toss it every minute or so until the pasta is al dente (cooked but still on the firm side).
  2. When the pasta has softened up a little and the Salmon is almost ready to serve add the spinach to the pasta and toss it all together. Just let the spinach wilt a little, don't let it get mushy.
  3. Squeeze some lemon juice onto it and serve it up. With little grated parmesan cheese of course. Bon Appetit!
    Lemon Parsley Garlic Pan Seared Salmon-7-poppopcooks.com
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Pan Seared Salmon with Red Wine Drizzle-15 min.

Pan Seared Salmon-5-poppopcooks.com

Pan Seared Salmon with Red Wine Drizzle is very quick and easy. Don’t let the fancy name intimidate you. The filets that you see here came with the skin on. That works just fine. If yours have been skinned just treat the side with the gray stripe as the skin side,

Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets and when the pan is hot put the filets in with the flesh side down. If your filets have been skinned salt and pepper the upside.

Pan Seared Salmon-4-poppopcooks.com

 

Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked.

Remove them to a dish and set it on a burner that isn’t in use to stay warm. Put the red wine and a pinch of dried basil in the skillet and mix with a wooden spoon scraping the bits off the bottom. When the wine has reduced and thickened move the filets to the plates and drizzle the drizzle!

Pan Seared Salmon-5-poppopcooks.com

 

We garnished our Pan Seared Salmon with some dried parsley and enjoyed the rest of that bottle of Cabernet.

 

 

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Salmon filets pan seared and topped with a red wine drizzle
Votes: 1
Rating: 5
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Prep Time 5 minutes
Cook Time 10 minutes
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
  1. Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets and when the pan is hot put the filets in with the flesh side down. If your filets have been skinned salt and pepper the upside.
  2. Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked.
  3. Remove them to a dish and set it on a burner that isn't in use to stay warm. Put the red wine and a pinch of dried basil in the skillet and mix with a wooden spoon scraping the bits off the bottom. When the wine has reduced and thickened move the filets to the plates and drizzle the drizzle!
  4. We garnished with some dried parsley and enjoyed the rest of that bottle of Cabernet.
    Pan Seared Salmon-5-poppopcooks.com
Recipe Notes

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