Salmon
Salmon is one of the most popular and nutritious fish enjoyed worldwide, known for its rich, buttery flavor and tender, flaky texture. It is commonly found in the cold waters of the North Atlantic and Pacific oceans, with both wild-caught and farm-raised varieties available. From Japan’s sushi and sashimi to Scandinavian gravlax, and from grilled steaks to creamy pastas, salmon is a versatile ingredient that adapts beautifully to a wide range of culinary styles. On platforms like cookpad, countless food recipes showcase salmon’s ability to shine in everything from simple weeknight meals to gourmet dishes. Its high oil content helps the meat stay moist during cooking, making it a favorite for grilling, baking, or pan-searing. Beloved by Home Cook worldwide, salmon continues to inspire innovation in both traditional and modern cuisines. Whether you're experimenting with new food recipes or following classic preparations, salmon delivers every time.
Nutritionally, salmon is a powerhouse. It
is rich in high-quality protein, omega-3 fatty acids (particularly EPA and
DHA), B vitamins, selenium, and potassium. These nutrients support heart
health, brain function, and inflammation reduction. Easy to cook and delicious
whether baked, pan-seared, or grilled, salmon makes a perfect centerpiece for
both everyday meals and elegant dinners. Below is a simple yet flavorful recipe
for Pan-Seared Salmon with Lemon Butter Sauce, a classic dish that
highlights salmon’s natural richness.
Pan-Seared Salmon with Lemon Butter Sauce Recipe
Ingredients:
- 2 salmon fillets (skin-on, about 6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (optional)
- Lemon wedges (for serving)
Instructions:
- Prep the Salmon:
- Pat the salmon fillets dry with paper towels.
- Season both sides generously with salt and pepper.
- Sear the Salmon:
- Heat olive oil in a nonstick or cast-iron skillet over
medium-high heat.
- Place salmon skin-side down and cook for 4–5 minutes until the
skin is crispy.
- Flip the salmon and cook for another 2–3 minutes until the
fish is just cooked through and flakes easily.
- Make the Lemon Butter Sauce:
- Remove salmon from the pan and set aside.
- In the same pan, melt the butter over low heat.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in lemon juice and zest, cooking for another 30 seconds.
- Drizzle the sauce over the salmon and garnish with fresh
parsley.
- Serve:
- Plate with steamed vegetables, mashed potatoes, or rice, and
serve with lemon wedges.
FAQs About Salmon
Q: How do I know when salmon is cooked
properly?
A: Cooked salmon will be opaque and easily flake with a fork. The internal
temperature should reach 125°F (52°C) for medium, or 145°F (63°C) for
well-done.
Q: Should I eat the skin on salmon?
A: Yes, if it’s cooked until crispy. Salmon skin is rich in healthy fats and
adds texture, but it’s personal preference.
Q: Can I use frozen salmon for this recipe?
A: Yes. Thaw the salmon completely in the refrigerator before cooking. Pat dry
to avoid steaming in the pan.
Q: What’s the white stuff that comes out
when I cook salmon?
A: That’s albumin, a harmless protein that solidifies when salmon is cooked.
Cooking at a lower temperature can reduce its appearance.
Q: How should I store leftover cooked
salmon?
A: Store in an airtight container in the refrigerator for up to 3 days. It can
be eaten cold in salads or gently reheated.
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