Pan Seared Salmon with White Wine Pan Sauce

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Monsieur Marcel Seafood Market: Salmon Fillets - SPECIAL PRICE: 20% off (valid 5/16-5/22)

Sur La Table: Sea Salt, Pepper

Monsieur Marcel Gourmet Market: Unsalted Butter, Capers, Dry White Wine, Vegetable Oil, Monsiuer Marcel Vin De Bordeaux 2017

Farm Boy Produce: Lemons, Parsley

T&Y Bakery: Ciabatta Bread

 

Serves 4. Recipe courtesy of Sur La Table.

 

4 (5 to 6-ounce) salmon fillets, pin bones removed

Sea Salt and freshly ground black pepper

2 tablespoons vegetable oil

3 tablespoons unsalted butter, divided

2 tablespoons capers, rinsed and roughly chopped

2 tablespoons fresh lemon juice

¼ cup dry white wine

2 tablespoons finely chopped fresh flat-leaf parsley

 

If your salmon fillets are more than 1 ½ inches thick, preheat oven to 450˚F. Season fillets generously on both sides with salt and pepper. To a large nonstick ovenproof skillet set over medium-high heat, add oil. When oil is shimmering, carefully place fillets, skin side down, in the skillet. Sear salmon until skin is very crisp and browned, about 3 minutes. Using a fish spatula, turn fillets and sear until nicely browned, about 3 more minutes, depending on the thickness of the fillet.

To check for doneness, the salmon flesh should be just slightly springy when lightly pressed and not too firm or falling apart. The flesh in the thickest part of the fillet should be very pink but no longer translucent. (If the fillets are well seared but still undercooked in the middle, place in a hot oven to finish.) Remove salmon from the skillet and place on a large plate; tent loosely with foil to keep warm. (Salmon will continue to cook internally after it is removed from the heat so it’s better to slightly undercook fillets for perfect final results.)

Discard any oil from the skillet and return to the stovetop over medium heat. Add 2 tablespoons butter to the skillet and melt, stirring to release any browned bits from the bottom of the skillet and cooking until butter turns golden brown and smells nutty, 2 to 3 minutes. Add capers, lemon juice, and white wine and simmer, stirring constantly, for 2 to 3 minutes longer. Whisk in remaining 1 tablespoon butter, remove skillet from heat, and stir in chopped parsley. Taste and adjust seasoning with salt and pepper. Place salmon fillets on warmed dinner plates and spoon pan sauce over the fish; serve immediately with ciabatta bread on the side and a glass of Monsiuer Marcel Vin De Bordeaux 2017.

 

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