Salmon with Garlic Lemon Butter Sauce is a classic and elegant dish that celebrates the natural flavors of fresh salmon while enhancing them with the zesty brightness of lemon and the rich, creamy goodness of butter. It’s a restaurant-quality meal that you can easily prepare at home. Here’s a detailed recipe:
Ingredients:
For the Salmon:
- 4 salmon fillets (6-8 ounces each), skin-on or skinless
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon paprika (optional, for extra flavor)
For the Garlic Lemon Butter Sauce:
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/2 cup unsalted butter
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. Season both sides of the salmon generously with salt, black pepper, and paprika (if using).
2. Sear the Salmon:
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
- Once the oil is hot, carefully place the salmon fillets into the skillet, skin-side down if they have skin.
- Sear the salmon for about 3-4 minutes on one side until it develops a golden-brown crust. Be careful not to move the salmon around too much during this step to ensure a good sear.
- Flip the salmon over and sear the other side for an additional 2-3 minutes.
3. Finish Cooking in the Oven:
- If you’re using an oven-safe skillet, you can transfer it directly to a preheated oven at 375°F (190°C). If not, transfer the seared salmon fillets to an oven-safe dish.
- Roast the salmon in the oven for about 10-12 minutes, or until the salmon is cooked to your desired level of doneness. Salmon is done when it easily flakes with a fork and is slightly opaque in the center.
4. Prepare the Garlic Lemon Butter Sauce:
- While the salmon is in the oven, prepare the sauce. In a separate saucepan, melt 1/2 cup of unsalted butter over medium heat.
- Add the minced garlic to the melted butter and sauté for 1-2 minutes until it becomes fragrant but not browned.
- Stir in the lemon juice and lemon zest, allowing the mixture to simmer for an additional 2-3 minutes until it reduces slightly and thickens.
- Season the sauce with salt and black pepper to taste. Adjust the seasoning according to your preference.
5. Combine and Serve:
- Once the salmon is done cooking in the oven, remove it from the skillet or dish.
- Pour the garlic lemon butter sauce over the seared salmon fillets.
- Garnish with chopped fresh parsley for a burst of color and flavor.
6. Serve and Enjoy:
- Serve your Salmon with Garlic Lemon Butter Sauce immediately, accompanied by your choice of side dishes. It pairs wonderfully with steamed vegetables, mashed potatoes, or a light salad.
This dish is sure to impress your family and guests with its exquisite taste and presentation. The succulent salmon, combined with the tangy lemon and the richness of the butter sauce, creates a harmonious balance of flavors that will leave your taste buds dancing. It’s perfect for special occasions or a weeknight dinner when you want to treat yourself to something extraordinary.
Source: cookingclassy.com
Crispy Soul Food Fried Chicken With Spicy Buttermilk Brine
There’s nothing quite like biting into a piece of perfectly fried chicken—crispy on the outside, juicy on the inside, and bursting with flavor. This Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine recipe is a testament to the rich culinary traditions of soul food, delivering a spicy kick and a satisfying crunch with every bite.
Ingredients
- Spice Blend:
- 4 tablespoons smoked paprika
- 3 tablespoons onion powder
- 3 tablespoons garlic powder
- 3 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon Italian seasoning
- 3 teaspoons ground cayenne pepper
- Buttermilk Brine:
- 2 ½ cups buttermilk
- ¼ cup Louisiana Hot Sauce
- Fried Chicken:
- 4 lbs. whole chicken cut into pieces, chicken breasts, thighs, drumsticks, and/or wings (bone-in, skin-on)
- 3 cups all purpose flour
- 1 cup cornstarch
- 5 teaspoons baking powder
- 4 cups peanut oil
Instructions
To Make Spice Blend
- In a medium bowl whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne pepper.
To Brine Chicken
- In a large bowl whisk buttermilk, half the spice blend, and ¼ cup of hot sauce until smooth. Pierce chicken pieces with a small knife or fork all over then completely submerge the chicken in buttermilk brine, cover, and refrigerate for 3 hours or overnight. Overnight is an optional but highly recommended step.
To Dredge & Fry Chicken
- Heat your oil to 325°F in a 12-inch straight-sided cast-iron skillet over medium-high heat. Preheat the oven to 200°F.
- While oil heats up, in a large bowl whisk together the flour, cornstarch, baking powder, and remaining spice blend. Add the chicken 4 pieces at a time to the flour, (I like to do one breast, wing, leg, and thigh) and toss in flour to coat evenly. Shake to remove excess flour.
- Oil is hot once you add a sprinkle of flour and it bubbles slightly. Place the chicken skin side down into the pan. Adjust the heat as necessary to maintain the temperature. Put thighs and wings in the center, the breast and legs around the edge of the pan. The oil should come halfway up the pan. Cook chicken for approximately 6 – 8 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F when cooked thoroughly.
- Transfer the chicken to a wire rack set on a rimmed baking sheet. An instant-read thermometer inserted into the thickest part should register 165°F. Add to the warm oven while you fry the next batch. Serve chicken hot.
Notes
Chicken Pieces: If not starting with a whole fried chicken you can also use 4lb of your favorite bone-in skin-on chicken pieces (chicken breasts, thighs, drumsticks, and/or wings).
Brining Time: Any time spent marinating is better than none, but i would recommend a minimum of 4 hours, but eight hours is the sweet spot for getting juicy, flavorful chicken from the buttermilk marinade. You can let it marinate for up to 24 hours, but any longer it will negatively impact the texture of the chicken.
Resting Time: Let the chicken rest for 20 to 30 minutes after dredging—it helps the coating stick to the meat.
Fry Time: You can use any combination of chicken parts like wings, chicken breasts (white meat), drumsticks or thighs (dark meat) for the recipe. Fry drumsticks for about 12-14 minutes, thighs for 13-15 minutes, wings for 10-12 minutes, and breasts for 15-18 minutes. To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature of the thickest part of the meat has reached 165°F (74°C).