fish with Garlic Lemon Butter Sauce

fish with Garlic Lemon Butter Sauce is a classic and classy recipe that brings out the inherent tastes of fresh fish and adds the bright, tangy taste of lemon and the rich, creamy taste of butter. You can simply make this dish at home that tastes like it came from a restaurant. Here’s a whole recipe:

Things you need:

For the salmon:

4 salmon fillets, each weighing 6 to 8 ounces, with or without skin
To taste, add salt and black pepper.
2 teaspoons of olive oil
1 teaspoon of paprika (optional, for more taste)

For the sauce with garlic, lemon, and butter:

4 cloves of garlic, minced
About two lemons’ worth of fresh lemon juice (1/4 cup)
The zest of one lemon
1/2 cup of butter that isn’t salted
2 teaspoons of chopped fresh parsley
Add salt and black pepper to taste.

How to Make the Salmon:

1. Dry and season salmon: First, use paper towels to dry the salmon fillets. If you’re using paprika, sprinkle it on both sides of the salmon.

1. Sear the salmon:
  Put 2 tablespoons of olive oil in a big, oven-safe pan and heat it over medium-high heat.
  When the oil is hot, carefully put the salmon fillets in the skillet with the skin side down if they have skin.
  Sear the salmon for 3 to 4 minutes on one side, or until it has a golden-brown crust. To get a decent sear, don’t move the salmon around too much at this phase.
  For another 2–3 minutes, flip the salmon over and sear the other side.
2. Finish cooking in the oven:
  You can put an oven-safe skillet right into a preheated oven at 375°F (190°C). If not, transfer the cooked salmon fillets to an oven-safe dish.
  Roast the fish 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.
3. Prepare the Garlic Lemon Butter Sauce:
  While the salmon is in the oven, prepare the sauce. In a separate pot, 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 aromatic 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.
4. Combine and Serve:
  Once the salmon is done cooking in the oven, remove it from the skillet or dish.
  Put the garlic lemon butter sauce on top of the salmon fillets that have been seared.
  Add chopped fresh parsley on top for a pop of color and taste.

Enjoy and serve:
Serve your salmon with garlic lemon butter sauce right away, along with the side dishes of your choosing. It goes great with steamed veggies, mashed potatoes, or a light salad.

Your family and guests will be impressed by how good this dish tastes and how it looks. The juicy salmon, mixed with the zesty lemon and the richness of the butter sauce, provides a wonderful balance of flavors that will leave your taste buds dancing. It’s excellent for special events or a weeknight dinner when you want to treat yourself to something amazing.

Source: cookingclassy.com

Cook Time

40 minutes

Ingredients

Spice Blend:

4 tablespoons smoked paprika
3 teaspoons onion powder
3 teaspoons garlic powder
3 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
1 tablespoon Italian seasoning
3 teaspoons of ground cayenne pepper

Brine with buttermilk:

2 and a half cups of buttermilk
¼ cup of Louisiana hot sauce

Fried Chicken:

4 lbs. whole chicken chopped into pieces, chicken breasts, thighs, drumsticks, and/or wings (bone-in, skin-on)
3 cups all purpose flour
1 cup cornstarch
5 tablespoons baking powder
4 cups peanut oil

Instructions

To Make Spice Blend

In a medium bowl stir 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 totally submerge the chicken in buttermilk brine, cover, and refrigerate for 3 hours or overnight. Overnight is an optional but highly recommended phase.

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 prefer to do one breast, wing, leg, and thigh) and toss in flour to coat evenly. Shake to remove excess flour.
Oil is heated after you add a sprinkling 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 roughly 6 – 8 minutes per side or until golden brown. More significantly, the internal temperature should be right about 165°F when cooked properly.
Transfer the chicken to a wire rack set on a rimmed baking sheet. An instant-read thermometer should read 165°F when you put it in the thickest area. While you fry the next batch, put it in the warm oven. Serve the chicken warm.

Notes

Chicken Pieces: You can also use 4 pounds of your favorite bone-in skin-on chicken pieces, including chicken breasts, thighs, drumsticks, and/or wings, if you don’t want to start with a whole fried chicken.
Brining Time: Any time spent marinating is better than none, but I would suggest at least four hours. Eight hours is the best amount of time to produce juicy, tasty chicken from the buttermilk marinade. You can marinate it for up to 24 hours, but if you do it for longer, the chicken’s texture will suffer.
Resting Time: After dredging, let the chicken sit for 20 to 30 minutes. This helps the coating cling to the meat.
Fry Time: For this recipe, you can use any combination of chicken parts, such as wings, chicken breasts (white meat), drumsticks, or thighs (dark meat). Fry the drumsticks for 12 to 14 minutes, the thighs for 13 to 15 minutes, the wings for 10 to 12 minutes, and the breasts for 15 to 18 minutes. To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature of the thickest section of the flesh has reached 165°F (74°C).