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When you want a restaurant-worthy meal that’s doable enough to make any night of the week, you need to try this Seared Salmon with Lemon-Chive Beurre Blanc.
Salmon is always a dependable weeknight option, but it’s not always the most exciting choice. That’s why I decided to zhush it up with beurre blanc, a classic French butter sauce made with a wine, citrus, and shallot reduction, which is whisked with cold butter until the whole thing is silky and glossy. The lemon and chives keep the sauce bright and fresh so it doesn’t feel heavy — and I love to garnish it with some more fresh chives just before serving for a nice pop of color.
To serve, plate it in low shallow bowls for a beautiful, bistro-style presentation that are pretty enough to make your loved ones think that they’re actually dining out. Serve it alongside simple sides like my favorite Little Gem Salad with Tarragon Green Goddess, these Herbed Hasselback Potatoes, or a Little Gem Salad with Creamy Cacio e Pepe Dressing, plus a crisp white wine.
Ingredients:
- Shallots
- Freshly Squeezed Lemon Juice
- Dry White Wine
- Heavy Cream
- Unsalted Butter
- Kosher Salt
- Ground White Pepper
- Fresh Chives
- Lemon Zest
- Salmon Fillets
- Cassava Flour
- Avocado Oil
Step-by-Step:
step one: cook the shallots
In a medium saucepan set over medium heat, combine the shallots, lemon juice, and wine. Cook, stirring occasionally, until the shallots are tender and the liquid is almost completely reduced, about 4 minutes. Remove from the heat and let cool for 1 minute.
step two: add the cream
Stir in the cream to cool the mixture slightly.
step three: whisk in the butter
Place the saucepan over medium-low heat and whisk continuously. Add the butter, one piece at a time, allowing each piece to fully incorporate before adding the next, until the sauce is thick, glossy, and emulsified. If the sauce begins to simmer, remove the pan from the heat and whisk in another piece of butter to bring the temperature down.
step four: season the beurre blanc
Remove from the heat. Add the salt, white pepper, chives, and lemon zest. Taste and add more salt, if needed. Cover and keep warm until ready to serve.
step five: season the salmon
Season the salmon generously on both sides with salt and pepper. Sprinkle the cassava flour over the fillets and rub to coat both sides evenly. Shake off any excess.
step six: sear the salmon
Heat the avocado oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon and sear until golden brown, about 3 minutes per side for medium.
step seven: garnish and serve
Divide the salmon among four shallow bowls or plates. Spoon 1 to 2 tablespoons of the lemon-chive beurre blanc over each fillet. Garnish with more fresh chives. Serve immediately.
recipe faqs:
Regular all-purpose flour will work if you’re not doing Whole30!
You can use a little more lemon juice or even seafood stock in place of the wine!
When you’re craving a light, restaurant-quality meal at home, I know y’all will love this Seared Salmon with Lemon-Chive Beurre Blanc. Tag me on social @thedefineddish so I can see your final dish!
looking for more elegant seafood recipes? try these!
Sheet Pan Miso-Marinated Cod with Broccolini
Seared Salmon with Lemon-Chive Beurre Blanc
Ingredients
For the Lemon-Chive Beurre Blanc:
- 2 tablespoons very finely minced shallots
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons dry white wine
- 1 tablespoon heavy cream
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon white pepper
- 2 tablespoons minced fresh chives, plus more to garnish
- 1 tablespoon finely grated lemon zest
For the Fish:
- 4 (6-ounce) salmon fillets, skin removed and pin bones pulled
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons cassava flour
- 2 tablespoons avocado oil
Instructions
- In a medium saucepan set over medium heat, combine the shallots, lemon juice, and wine. Cook, stirring occasionally, until the shallots are tender and the liquid is almost completely reduced, about 4 minutes. Remove from the heat and let cool for 1 minute.
- Stir in the cream to cool the mixture slightly.
- Place the saucepan over medium-low heat and whisk continuously. Add the butter, one piece at a time, allowing each piece to fully incorporate before adding the next, until the sauce is thick, glossy, and emulsified. If the sauce begins to simmer, remove the pan from the heat and whisk in another piece of butter to bring the temperature down.
- Remove from the heat. Add the salt, white pepper, chives, and lemon zest. Taste and add more salt, if needed. Cover and keep warm until ready to serve.
- Season the salmon generously on both sides with salt and pepper. Sprinkle the cassava flour over the fillets and rub to coat both sides evenly. Shake off any excess.
- Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Add the salmon and sear until golden brown, about 3 minutes per side for medium.
- Divide the salmon among four shallow bowls or plates. Spoon 1 to 2 tablespoons of the lemon-chive beurre blanc over each fillet. Garnish with more fresh chives. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
