Pan Seared Salmon with Ginger-Lime Buerre Blanc Sauce


Pan Seared Salmon with Ginger-Lime Buerre Blanc Sauce

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For the Salmon:

  • 4 skin-on salmon fillets, 4 – 6 oz each
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable or canola oil

For the Sauce:

  • 1/4 cup white wine
  • 1 shallot, finely chopped
  • 2 tablespoons fresh ginger, peeled and minced
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • Pinch of salt and pepper
  • Zest and juice of one lime


For the salmon:

  1. Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper.
  2. In a large skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.
  3. Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.
  4. Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel-lined plate to drain.

For the sauce:

  1. In a small sauce pan over medium heat, cook white wine with chopped shallot and ginger until wine has greatly reduced.
  2. Add cream, salt, and pepper, and cook until cream has reduced by half.
  3. Remove from heat and whisk in butter until creamy. Stir in the zest and juice of one lime. Strain through a fine sieve or a small wire strainer.


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