Salmon Fish Recipe with Lemon Butter Sauce

One of the easiest fish to cook or grill is salmon because it is still tasty even if overcooked due to its high fat content.. Salmon is rich in Omega-3 fats, potassium, selenium and Vitamin B.

Salmon is very tasty when paired with a fatty and sour lemon butter sauce. Many people are afraid to make this sauce because it is easily silty if not made with the right technique. The secret is that the sauce needs to be stirred constantly during cooking and especially when lemon is mixed with milk. Use an egg beater if you have one to ensure a lemon blend, milk and butter are not silty.

Another tip for cooking salmon is to not cook the salmon until it is fully cooked in the pan, cook until 80-85% only because the fish will continue to cook even after it has been removed from the pan. Serve immediately and garnish with chopped parsley leaves.

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Ingredients for salmon and lemon butter sauce

300g Salmon
Olive oil
2 chopped garlic cloves
150ml whipping cream or liquid milk
50-70g butter
Juice of 1 lemon
Salt to taste
White pepper powder to taste
A little chopped parsley
Dried dill herbs

Cooking methods

1. Heat a little olive oil in a saucepan. Saute 2 finely chopped garlic cloves. Make sure the fire is not too strong so that the garlic does not burn. If the garlic is charred, SOS will be bitter.
2. When the garlic and golden yellow like this, add 150ml whipping cream or liquid milk. Stir so that the frying oil and whipping cream begin to dissolve and combine. Use an egg beater if you have one.
3. Increase the heat a little if necessary, hit for 1-2 minutes. Then add 50g of butter, if using liquid milk add 70g butter. Stir until well combined.
4. Then add the juice from 1 lemon seeds and stir until well combined , the sauce will begin to thicken after simmering. Make sure you stir while simmering so that the sauce doesn’t get too hot and break up the oil. This will spoil the sauce.
5. When the sauce has started to thicken, add salt to taste and white pepper powder to taste.
6. Add 1 teaspoons parsley. Set aside the sauce and prepare the salmon for cooking.
7. Dry the salmon with a kitchen tissue and marinate with salt, black pepper and a little dried dill herb.
8. Add a little olive oil and spread on the entire surface of the fish. Apply for 5 – 10 minutes before cooking.
9. Heat a little oil in a non-stick pan, salmon skin is very easy to stick to the pan! In a non -stick pan, I will use a little oil and spread the oil.
10. When the oil is hot , slowly put the fish in the pan, the skin below. If we cook the filling first , the fish will more easily stick to the pan. Fish skin will also protect against overcooking or overcooking.
11. Fry for 1-2 a minute or half of the filling looks cooked. Turn the fish over and cook the filling.
12. Cook for 1-2 minutes more until colored like this. Flip 1 again to dry the skin part. Salmon should be removed before cooking 100% because the fish will continue to cook even after it has been removed from the pan, I like to cook my salmon 85% only , where the middle part is still pink.
13. The fish is ready to be served with lemon butter sauce and garnished with a little fresh parsley.