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Pan Seared Salmon With White Wine Butter Sauce

This elegant yet easy-to-make dish is perfect for a special occasion or a weeknight dinner. Beautifully seared salmon fillets are served with a silky white wine and butter sauce that's flavored with shallots, garlic, and fresh parsley.

Community Member

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Pan Seared Salmon With White Wine Butter Sauce

Under 30 minutes

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Pan Seared Salmon With White Wine Butter Sauce

Ingredients

for 4 servings

  • 1 ½ lb fresh Atlantic salmon (680 g), skin-on
  • salt and pepper, for seasoning
  • 2 tablespoons extra virgin olive oil
  • 8 tablespoons unsalted butter
  • 2 shallots, diced
  • 5 cloves garlic, minced
  • 1 large lemon, halved, leave one half as is and slice the other half
  • 2 tablespoons caper
  • 1 bunch italian parsley, finely chopped
  • 16 oz rainbow tomatoes (450 g), halved
  • 8 oz dry white wine (225 g)
  • 2 cups fresh baby spinach (80 g)

Nutrition Info

  • Calories 532
  • Fat 40g
  • Carbs 12g
  • Fiber 1g
  • Sugar 3g
  • Protein 24g

Estimated values based on one serving size.

Preparation

  1. First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
  2. Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
  3. When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
  4. After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn’t, continue to let it cook for another 2 minutes. If you’re able to slide and lift the salmon from the pan with nothing sticking, it’s time to flip.
  5. Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
  6. Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
  7. Add in capers, parsley, tomatoes, and white wine and mix well to combine.
  8. Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
  9. Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
  10. Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.
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