Grilled or pan-seared salmon in lemon-butter herb sauce is a delicious, simple and elegant looking dinner entree.
My husband and I love salmon. I’ve been preparing salmon the same way for quite a while (creatures of habit, but we like it), but finally decided to branch out, and start trying some new salmon recipes this year. Enter this delicious entree. Seriously delicious.

If I’m telling the truth I would tell you that I had to be on my best behavior not to “sample” the sauce multiple times until it was gone (somebody has to do Quality Control, right?). Yeah. The sauce is pretty amazing… not gonna lie! An extra benefit to making this at home versus ordering something like this at a restaurant is the cost factor. It’s so much less expensive to create this easy, but elegant seafood dish at home! I really like that!

I found the recipe on Pinterest, and decided to give it a try! I slightly modified the recipe as far as cooking the seafood goes… original recipe calls for grilling the salmon fillets. Since it was cold and damp outside (February in the Northwest), I pan-seared the fillets, then topped them with the sauce. Fantastic!

The sauce (with butter, white wine, lemon juice, and herbs) only takes about 10 minutes to pull together, and the fish only takes about 4-5 minutes per side to cook, so all in all, this was a very quick and elegant dish to prepare. I will absolutely make this again. I’m anxious to fire up the ol’ Weber grill and try this recipe with grilled salmon.

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Make The Lemon Butter Herb Sauce

Cook white wine, lemon juice and green onions until the liquid has reduced down considerably…

Add COLD butter, a little at a time, and blend it into the sauce.

Now add dill, fresh chopped chives, and black pepper to the lemon-butter sauce, and whisk to combine..

The lemon-butter herb sauce is done! Boy, does it taste amazing!

Prepare The Salmon

Brush boneless skinless fillets on all sides with a lemon juice/olive oil mixture before cooking..

Place fillets into a hot skillet that has been sprayed with non-stick spray AND has olive oil in it to prevent sticking. Cook the fish on both sides (approx. 4-5 minutes per side), until done, and can be easily flaked with a fork.

Serve The Salmon In Lemon Butter Herb Sauce

Once the fillets are done, carefully put the fillets onto individual serving plates. Spoon the lemon-butter herb sauce over the top of each piece of fish. Serve while hot, and enjoy!

Sure hope you will give this recipe a try. It tastes amazing, and I think you will LOVE it! Thank you for stopping by, and I hope you will come back soon.

Looking for More SALMON Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful salmon recipes you’ll enjoy, including:

• Orange And Rosemary Glazed Salmon
• Broiled Salmon With Pineapple Salsa
• Sweet Chili & Garlic Glazed Salmon
• Pan Seared Creole Salmon

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a great day!

Recipe slightly adapted from: http://www.tablespoon.com/recipes/grilled-salmon-with-lemon-herb-butter-sauce/8a8b4611-8bb4-430b-bf23-6aaddcce21a5?_szp=100295&_szi=23

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Salmon in a Lemon-Butter Herb Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Grilled or pan-seared salmon in a lemon-butter herb sauce is a delicious, simple and elegant looking dinner entree.

Category: Entree

Cuisine: American

Keyword: salmon

Servings: 4 servings

Calories Per Serving: 527 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Lemon-Butter Herb Sauce:

• 2 Tablespoons finely chopped green onions (shallots)
• 1/4 cup dry white wine
• 3 Tablespoons fresh lemon juice
• 6 Tablespoons COLD butter
• 1 Tablespoon dill (dried or fresh), chopped
• 1 Tablespoon finely chopped chives
• 1/8 teaspoon pepper

For salmon:

• 3 Tablespoons olive oil
• 1 Tablespoons fresh lemon juice
• salmon (4 boneless, skinless fillets)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon butter

US Customary - Metric

Instructions

1. Prepare the sauce: Place the finely chopped green onions, lemon juice and wine in a small saucepan. Bring to a boil on high heat, then reduce heat to medium and cook for 7-8 minutes, or until liquid has reduced to about 2-3 Tablespoons. Remove from heat. Add butter, 1 Tablespoon at a time, stirring continuously, until all butter has been melted and incorporated into sauce. Add dill, chopped chives and black pepper. Mix to combine. Set sauce aside while you cook the salmon.
2. To cook salmon:
3. In a small dish, combine 1 (ONE) Tablespoon of olive oil and 1 Tablespoon of lemon juice. Using a pastry brush, coat all sides of the salmon with this mixture.
4. Spray a skillet with non-stick spray, then place the other 2 Tablespoons of olive oil into pan. Heat until VERY hot (but not smoking). When skillet is very hot, add the salmon fillets. It should sizzle when you add them to skillet. Cook salmon for about 4 minutes without moving them. After 4 minutes, carefully turn the salmon to the other side and continue cooking. Add 1 Tablespoon butter. As the butter melts, continuously spoon the melted butter onto the salmon as it cooks. Salt and pepper the salmon lightly. In about 3-4 minutes, the salmon should be done. Make sure the salmon is done, and flakes easily (due to differing thicknesses of salmon, you need to keep an eye on the salmon for done-ness).
5. Reheat lemon-butter sauce if necessary right before the salmon is done.
6. To serve, place salmon fillet on individual plate, then spoon some of the warm sauce over the top. Enjoy!

Recipe Notes

Salmon can also be grilled outside on a BBQ. Remember to coat it with olive oil and lemon juice mixture before adding it to the grill.

Nutrition Facts

Salmon in a Lemon-Butter Herb Sauce

Amount Per Serving (1 (6 oz. plus sauce))

Calories 527 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 15g94%

Cholesterol 146mg49%

Sodium 396mg17%

Potassium 855mg24%

Carbohydrates 1g0%

Protein 34g68%

Vitamin A 745IU15%

Vitamin C 6.8mg8%

Calcium 25mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Can’t get to England? Why not make your own crunchy beer battered fish and homemade “chips” (french fries) for dinner, in the comfort of your home!
I don’t fry food too much these days as a rule… every couple of months I will make fried chicken to honor our family’s Southern roots, BUT THEN I SAW IT… a recipe on Pinterest for Beer Battered Fish and Chips.

Against all my common sense, I think I heard the recipe calling to me, bringing back memories of a summer I spent in England years ago.

Fish and chips seemed to be available everywhere, and were served wrapped up in paper, and piping hot! I loved buying fish and chips from local vendors in several of the towns I visited. Such a great memory.

Occasionally my husband or I will now order this meal in a restaurant; but the thought of making my own seemed daunting. However, I love to learn and challenge myself to try new things.

But Could I Make Beer Battered Fish And Chips At Home?

I decided to try and make my own replica of British fish and chips. GULP. I crossed my fingers, toes, eyes, and anything else I could cross, and plunged in!

Well- I used thick pieces of frozen cod for this recipe and found it, as well as the batter, to be wonderful! Plus… “chips”? How can ya go wrong with some good “chips”… FRIES???

I enjoyed every single bite of my crispy coated pieces of fish (with Malt Vinegar on them), and loved the delicious “chips” dipped in ketchup. The chips (fries) are cooked twice to get them nice and crispy, and let me tell you… they were tasty!

So there you have it, and I’m really glad I made this recipe that very first time. Yum! The only thing missing was having this meal served, wrapped up in a big piece of greasy paper… but I can live without that! Here’s a peek at the “process” for making this dish:

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Prepare The Potatoes For Frying

Peel the potatoes, then cut them into sticks for the “chips” (fries). Pat them very dry with paper towels, trying to absorb as much moisture as possible.

Cook the fries in HOT oil (350°F.) for about 8 minutes.

After cooking the “chips” for about 8 minutes, remove them from the oil with a slotted spoon or spatula. Let these semi-cooked “chips” drain on paper towels while you cook the fish.

Prep The Fish for Frying

Lightly coat all the pieces of fish in a flour/salt/pepper mixture and then set them aside to rest, while you mix the batter.

Once the beer batter has been made, dip the flour coated fish pieces in it, one at a time. Fully coat the fish pieces with the batter before frying.

Cook The Beer Battered Fish

Cook the battered fish pieces in HOT oil (350°F) for 7-8 minutes until golden brown and crispy on all sides. It is very important for the oil to be at the temperature before adding the fish.

Cook the beer battered fish for approximately 7-8 minutes, turning the pieces over halfway though the cooking time.

Once done, the batter coating should be golden brown and crispy on all sides. The fish should be fully cooked through.

Drain the hot, cooked pieces of fish on layers of paper towels to absorb any excess oil. Reheat the oil back to 350°F. so you can fry the “chips” you set aside earlier a second time.

Cook The “Chips” (Fries) A Second Time

Put the half-cooked “chips” (fries) back into the 350°F. hot oil (after removing the fish). Cook them for an additional 3-4 minutes, until they’re golden brown and crispy.

Time To Eat Some Beer Battered Fish And Chips!

Okay… now the beer battered fish and chips are hot, and ready to gobble up! Grab some Malt Vinegar or tartar sauce to serve with the fish.

Serve this delicious beer battered fish and chips, and enjoy! The fish has a crisp outer coating and is flaky inside, and the “chips” taste amazing, too. They’re so good!

I love experimenting with food in our kitchen. I enjoy getting out of my comfort zone, learning about and trying new recipes for the first time!

Maybe if you’re feeling adventurous too, you will give this fish and chips recipe a try. I highly recommend it!

Thank you for stopping by today, and I invite you to come back soon for more delicious recipes. Take care, and have a great day.

Looking For More FISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of absolutely delicious fish recipes you can check out, including:

• Grilled Fish Tacos with Baja Sauce
• Orange And Rosemary Glazed Salmon
• Chili, Lime and Cumin Cod
• Air Fryer Crusted Mahi Mahi
• Fried Shrimp

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: http://www.lovefoodies.com/british-beer-battered-fish–chips.html

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Fish and Chips

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Can't get to England? Why not make your own crunchy beer battered fish and homemade "chips" (french fries) for dinner, in the comfort of your own home!

Category: Entree

Cuisine: British

Keyword: fish and chips

Servings: 2 servings

Calories Per Serving: 901 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For fish:

• 4 pieces cod (thick pieces-about 1 1/2 inches thick- I used frozen cod pieces)
• 1 cup all purpose flour
• Salt and pepper , to season fish

For batter:

• 1 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 7 Tablespoons milk
• 1/2 Tablespoon olive oil
• 1 Tablespoon water
• 6-7 Tablespoons beer (light beer is best). Club soda may be substituted.

For Chips:

• 2 small to medium potatoes per person (peeled , cut into "finger thickness"

Serve With:

• Malt Vinegar and/or Tartar Sauce

US Customary - Metric

Instructions

1. Pat fish filets dry with a paper towel. In a medium sized bowl, whisk together the flour, salt and pepper. Gently dredge the fish in the flour, turning to coat completely. Shake off excess flour; set flour covered filets aside.
2. Make the batter for the fish: Add all batter ingredients to a medium bowl, except for the beer (or club soda). Whisk to combine. There will be some lumps. That's okay. Set batter aside.
3. Make the chips: Peel, then cut potatoes into finger thickness. Slice potatoes lengthwise, then into strips. Dry the potatoes as much as you can by patting them dry with paper towels.
4. Heat oil in large skillet or stock pot until it reaches 350 degrees. (No thermometer? Try dropping a tiny bit of batter into oil... it should really sizzle, and come to the surface!). Carefully put cut potatoes into hot oil. Let them cook for about 8 minutes. Remove potatoes from hot oil (I used a spatula to help remove them). Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain, while you cook the fish. (You will cook the potatoes a 2nd time AFTER the fish has cooked).
5. Add the beer or club soda to the batter, and gently mix to combine. The batter should have the consistency of slightly thinned yogurt. If it is too thick, add just a touch more beer, and stir.
6. Heat the oil back up to 350 degrees. While it is heating back up, place parchment paper on baking sheet (to hold the fish after you remove it from the hot oil). If you are cooking for more than two people, see notes section for tip). Place flour covered fish pieces, one at a time, into the batter and fully cover with batter. Let excess batter run off fish back into bowl. Gently put battered fish into 350 degree (HOT) oil. Cook a few pieces at a time. Cook fish for 7-8 minutes, turning once, until golden brown and crispy on both sides. Remove cooked fish to parchment paper lined baking sheet to keep warm while you cook additional fish, then re-cook the "chips".
7. When done cooking the fish, heat the oil back to 350 degrees. Carefully add the chips. Cook for 3-4 additional minutes, until crispy and hot! Remove chips, drain.
8. Serve hot pieces of fish, a serving of "chips" on the side, along with some Malt Vinegar and/or tartar sauce. Enjoy!

Recipe Notes

I only cooked enough fish for two people. If you're cooking for more than 2, cook the fish in batches. Keep your oven heated to 300 degrees. As you remove cooked fish from oil, place it on paper-lined baking sheets; keep fish warm in oven until ready to serve.
Calculate about 5 ounces fish per person. Malt vinegar and tartar sauce not included in caloric calculation.

Nutrition Facts

Fish and Chips

Amount Per Serving (2 pieces fish+ fries)

Calories 901 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 148mg49%

Sodium 231mg10%

Potassium 2621mg75%

Carbohydrates 121g40%

Fiber 7g29%

Sugar 3g3%

Protein 79g158%

Vitamin A 240IU5%

Vitamin C 22.8mg28%

Calcium 320mg32%

Iron 12.9mg72%

* Percent Daily Values are based on a 2000 calorie diet.

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Make delicious, lightly seasoned, pan seared Creole salmon fillets, using only a few ingredients, and have it on the table in under 15 minutes!
If you are looking for an EASY and DELICIOUS way to prepare salmon…look no further. I debated whether even to post this Pan Seared Creole Salmon as a “recipe”, but decided to preserve it on my blog for all time. This is my “go to” way to prepare salmon fillets. Seriously- this is THE way I have prepared salmon fillets in our home for the past several years. It is so easy to prepare this delicious seafood.

One of my dearest friends (who happens to be a fantastic cook) said it was fantastic after being served this for dinner in our home recently. In the summer my husband loves to grill salmon on a cedar plank on our Weber BBQ (when it sunny and dry outside!), but this truly is how we cook salmon 9 times out of 10. We LOVE it!

I sure hope you will give it a try. Salmon is so good for you, and this recipe only takes 15 minutes, from start to finish! EASY! Here’s how to make this yummy dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Pan Seared Creole Salmon

Lightly sprinkle the creole seasoning onto one side of the salmon fillets. I used skinless fillets.

This is the seasoning I use (shown below) in case you were wondering. NO, I do not receive any compensation for this product. If you do not have access to this seasoning mix, I recommend my recipe for homemade Cajun seasoning mix. It is a great substitute, and is very easy to make!

Pan-Sear The Salmon Fillets

Heat oil on medium high heat in a large skillet. Place the salmon fillets, seasoned side down, into the hot skillet.

When half of the way done, carefully turn the salmon to the other side and continue cooking until the salmon is done. Depending on the size of the salmon used, it “usually” only takes about 8-9 minutes total to cook the fillets.

Baste Pan Seared Cajun Salmon With Melted Butter

After turning the fillets to the other side, butter is added to skillet. Let the butter melt in the skillet. Continue cooking side 2 of the salmon, and spoon the melted butter up and all over the salmon continuously while it finishes cooking. As the salmon cooks, the butter browns, and will add GREAT browned butter flavor to the salmon!

Once the fish is cooked through and flakes easily, this pan seared Creole salmon is ready to eat. See just how EASY it is to make? Enjoy!

Hope you enjoy this delicious pan seared creole salmon. We LOVE it! Have a good day, and I hope you will come back soon.

Looking For More SALMON Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few salmon recipes, including:

• Broiled Salmon with Pineapple Salsa
• Orange and Rosemary Glazed Salmon
• Cedar Plank Grilled Salmon
• Sweet Chili & Garlic Glazed Salmon

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Pan Seared Creole Salmon

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Make delicious, lightly seasoned, pan seared Creole salmon fillets, using only a few ingredients, and have it on the table in under 15 minutes!

Category: Entree

Cuisine: Cajun

Keyword: pan seared Creole salmon

Servings: 2 servings

Calories Per Serving: 353 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 Skinless salmon filets (we've used salmon with skin on, it's ok, but messy to remove at serving time).
• Tony Chachere's Original Creole Seasoning (I'm sure any Cajun or Creole seasoning will work)
• 1 Tablespoon olive oil
• 1 Tablespoon butter

US Customary - Metric

Instructions

1. Lightly (do not put too much seasoning on!) sprinkle the surface of ONE side of each of the salmon filets.
2. Heat the olive oil in a large non-stick skillet over medium-high heat. Once the skillet is very hot (but not smoking), place the salmon in SEASONING SIDE DOWN. It should sizzle.
3. After 3-4 minutes (depending on thickness of filets), carefully turn salmon over; continue cooking. After 2-3 minutes (when salmon is right on the verge of being done, add the butter to the pan.
4. Once the butter is melted, continually spoon up the melted butter and pour over tops of salmon. Continue to "baste" the salmon with butter for a couple of minutes. Remove salmon from skillet and serve!

Nutrition Facts

Pan Seared Creole Salmon

Amount Per Serving (1 g)

Calories 353 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 6g38%

Cholesterol 108mg36%

Sodium 124mg5%

Potassium 833mg24%

Protein 33g66%

Vitamin A 245IU5%

Calcium 20mg2%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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