How to Make the Best Pan Seared Salmon with Beurre Blanc Sauce in 2023!

How to Make the Best Pan Seared Salmon With Beurre Blanc Sauce in 2023

Pan Seared Salmon is a great way to serve a seafood item to your family when you don’t have a lot of time to spend in the kitchen and when you’re on a budget. A lot of you have told me that you don’t want to spend more than 20 minutes in the kitchen to make dinner; especially when it’s your responsibility to prepare dinner every night. And salmon doesn’t cost you a small fortune to make.  Right now, salmon is under seven dollars a pound compared to something like grouper that’s over 30 dollars a pound.  

Tonight, we’re making pan seared salmon with beurre blanc sauce; we’ll take skinless salmon filets and cook them in a pan with extra virgin olive oil. Then we’ll make a beurre blanc sauce with butter, shallots, vinegar, heavy cream, lemon juice, and dry white wine. We’ll serve it with yellow rice and asparagus.

This meal will give you the taste of seafood that you’re looking for and it only takes 20 minutes to prepare.  Its going to be delicious! So, stick around and we’ll show you how we make it.

.Our mise en place for two people

For the Salmon
2 Skinless Wild Caught Salmon Filets
Extra Virgin Olive Oil
Salt & Pepper

For the Beurre Blanc Sauce
½ Stick of Unsalted Butter
1 Small Shallot Chopped
½ Cup of Dry White Wine
¼ Cup of White Wine Vinegar
¼ Cup of Heavy Cream
1 oz of Juice of a Fresh Squeezed Lemon
¼ Teaspoon each of Salt & White Pepper
1 Teaspoon of Fresh Chopped Chives

In a pan, add a few tablespoons of olive oil and bring the heat up to medium.

Turn the oven on to 170 degrees; this is to keep the salmon warm after its it’s cooked.

Season the salmon filets on both sides with salt and pepper and add them to the pan. Cook them for four minutes.  Flip the salmon over and cook for another four minutes.

Turn the heat off and put the pan of salmon into the oven to stay warm.  

Now we’ll make the beurre blanc sauce. In a small saucepan, pour in the wine, vinegar, and cream, lemon juice and shallots, and bring up to a simmer. Let the sauce reduce by at least half (about five to six minutes). Reduce the heat to low and add in the salt and white pepper, and then begin to whisk in the butter a little at a time. Once the sauce is thick, transfer to a gravy boat and keep it hot.  The sauce will separate if it gets cold, so we’ll add it to a pan with hot water in it to keep the sauce warm.

We’re now ready to plate our dish.  Remove the salmon from the oven and turn the oven off.

I want to thank our friends at International Tableware Incorporated in Toledo Ohio for providing us with this awesome plate that’s perfect for seafood; it’s from their Stonehaven dinnerware collection and it looks like a seashell that you’d find at the beach.

And there it is!  Pan seared salmon with beurre blanc sauce. Wild caught salmon filets pan seared in extra virgin olive oil and topped with a beurre blanc sauce made from dry white wine, white wine vinegar, heavy cream, lemon juice, shallots, salt and white pepper.  

It was delicious!

Until next time,
Bon Appetit.
Ciao,
Mark