Few things make me more excited for dinner than seafood. From lobster and shrimp to clams and salmon, I love it ALL. Okay, I have an aversion to octopus and caviar, but I’m just going to pretend like those don’t count. That’s why I was thrilled to make this salmon last night. Finding a new, incredible recipe is always a plus…especially when that recipe turns out to be something pretty gosh darn easy to make.
Instead of baking the salmon, you want to sear it for a few minutes on each side. The end result will be a beautiful, crisp crust and a warm, buttery inside. Then, you take the same skillet, add some cream, butter, garlic, and other yummy things to make a delicious cream sauce. I promise, you’re gonna love it.
Pan-Crisped Salmon with Lemon Dijon Cream and Garlic Breadcrumbs
yield: serves 2-4
adapted from How Sweet Eats
1 pound salmon filet
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup panko bread crumbs
1 1/2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 small shallot, diced
2 tablespoons freshly chopped sage
1/4 cup dry white wine
3/4 cup half & half or cream
1 1/2 tablespoons dijon mustard
Prepare bread crumbs first by heating a small saucepan over medium-low heat and adding 1T of butter. Add in 2 of your minced garlic cloves and cook for 30 seconds, then stir in bread crumbs, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.
Heat a large skillet over medium-high heat and add olive oil. Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin…personally, I like mine without the skin) and cook until opaque in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time on a lower heat setting.
Remove salmon and set aside, then add remaining 1/2 tablespoon of butter, shallots, garlic, and sage. Stir well to coat then cook for 1-2 minutes until sizzling, then add in wine. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in cream and mustard.
Continue to whisk and cook salmon while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally with salt and pepper and the juice of one lemon. Whisk in a bit more dijon if desired.
Serve salmon immediately, drizzled with dijon cream and topped with breadcrumbs. Serve with rice, potatoes, vegetables, or salad!