This one-skillet salmon dish can be cooked in less than 30 minutes and it includes classic scampi flavors and a creamy sauce which feels great to your taste buds. What else you could imagine? For extra-crispy toast, you can condense the bread in the skillet while it toasts by weighing it down with a tea kettle or another skillet. This is an eminent technique to have under your belt any time you want to make bruschetta deprived of turning on the oven.
Learn About Salmon:
We kept the recipe true because its will end up to its classic ingredients with garlic and plenty of butter. Do you know that Atlantic salmon is raised in the remote waters off the Faroe Islands, located between Iceland, Scotland and Norway. This salmon variation is raised without the use of antibiotics. The flavor is very mild and flaky, staying moist when cooked because of its texture. Sizzle fish salmon portions arrives with the skin on it as it freshly taken out of a sea because this is where the heart healthy omega-3 fatty acids are pondered along the fat line next to the skin. Each portion of Sizzle fish salmon is available in 4 or 6 ounces, perfect for customizing according to your needs which is a great option.
About The Sauce:
Cubed salmon is first seared in olive oil completed before making the sauce. Garlic is then sautéed in butter until aromatic. Now add lemon juice and lemon zest because it will give it more aroma. The tangy flavor of lemon juice brightens up the fish and accompaniment the richness of the butter. You can also use chicken stock to make the flavors more aromatic and greater which will result great for your sauce and you will for sure love it.
Ingredients:
- 1 1/2 lb salmon, cut into 4-6 filets
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 6 cloves garlic, minced, divided
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 6 tbsp butter
- 1 shallot, minced
- 2 tbsp fresh thyme, chopped
- 1/4 cup fresh lemon juice
Parmesan Rice
- 2 tbsp butter
- 1/2 yellow onion, diced
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- 3/4 cup fresh parmesan cheese, grated
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 1/2 cups white rice
- 3 cups vegetable broth, or water
Instructions:
- Drain the capers and dry them with paper towels as much as possible until its completely dried.
- Heat 1 tablespoon of olive oil in a average size frying pan or large skillet over the medium-heat. You can also use a cast iron skillet, which will be a good interest in cooking. Add in the capers, and cover with a lid instantly. Stir infrequently, and cook until capers become just barely crispy, about 4-5 minutes.
- Now just remove capers from the pan and place in a paper towel lined bowl. Set aside. This will be the topping which we will use in future.
- Slap salmon with a paper towel and season the flesh side of the salmon totally with salt and black pepper and a small pinch of cayenne pepper, it will do the work 😉 .
- Now return the pan to medium heat and add in the extra 2 tablespoons of olive oil.
- Heat up the oil, add the spiced salmon filets to the hot pan skin side down. Cook bot side for a few minutes (5-6 minutes for the first side), repeatedly checking to see if the salmon is gluing to the pan. If the salmon is gluing to the pan, it’s not ready to flip yet. Once cooking is done, set aside. Salmon should attain least internal temperature of 125-135 degrees for medium to medium rare salmon. Remove salmon while you are preparing the sauce.
- Now, add the minced garlic, butter, and finely diced onion. Cook for a few minutes, until its aromatic.
- Now just add in the fresh lemon juice and parmesan cheese and mix until parmesan liquifies. At this point you can add in a little bit of cornstarch if you’d like to get your sauce thicker.
- Add in the finely chopped basil and cook for 1-2 minute, stirring to merge completely.
- Now it’s time for serving. Place the salmon nicely over a bed of rice or pasta, and top with the scampi sauce which we made earlier. Garnish the capers on top. Serve with the lemon wedges. Bon Appetit!
Tip:
- If you are conscious about the meat you should aim for a temperature of 125°F to 135°F when you remove it from the heat, do this for medium to medium-rare salmon scampi. The salmon will remain cooking a bit after it comes off of the heat but keep on tender and moist internally.
Substitutions:
- halibut filets can also be considered for making this recipe.
- Instead of using cayenne pepper use red pepper flakes.
- To make a cream sauce, Add a tablespoon of crème fraiche.
- Serve with rice, mashed potatoes or angel hair pasta.
- Delicious with broccoli, roasted cherry tomatoes or roasted broccolini.
- Topping with chopped fresh parsley and lemon zest will end up great.
- The next day, leftover salmon tastes great with a salad.
- You can scale this salmon into pasta.
Nutritional Facts:
Serves 2
Serving Size: 1 Salmon Filet
Calories Per Serving: 544
- Total Fat 48.6g
- Saturated Fat 19.6g
- Cholesterol 82.7mg
- Sodium 1960.3mg
- Total Carbohydrate 10.3g
- Dietary Fiber 1.4g
- Sugars 2.7g
- Vitamin A 252.8µg
- Protein 11.5g
- Vitamin C 27.6mg
- Calcium 157.9mg
- Iron 0.7mg
- Vitamin D 8.1µg
- Magnesium 28.1mg
- Zinc 0.7mg
- Riboflavin (B2) 0.2mg
- Vitamin B6 0.3mg
- Folic Acid (B9) 24.9µg
- Vitamin B12 1.5µg
- Vitamin E 1.4mg
Conclusion:
This charmingly good Garlic Butter Salmon Scampi is a delicious, healthy recipe made with olive oil, fresh lemon, garlic, salmon filets, butter, fresh basil, and crispy caper berry topping. It comes together in about 30 minutes and is perfect for a weeknight meal or weekend dinner party with your friend and family. It’s an easy dinner which for sure your whole family will love. This delicious pan-seared salmon recipe covers, garlic, capers and basil. The sauce is delightful and brings the flavor of the salmon scampi to existence. You can make this salmon while the rice cooks and the broccoli roasts. This is one of my favorite ways to eat salmon, Loved it!
