Pan-seared Salmon Recipe
With asparagus and hollandaise sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Hollandaise Sauce Ingredients
Method
Salmon and Asparagus Preparation
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and set aside.
- 2
Season the Salmon
Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
- 3
Cook the Asparagus
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus, season with salt, and sauté for about 5-7 minutes until tender but still crisp. Remove from the skillet and set aside.
- 4
Sear the Salmon
In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high. Place the salmon fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove from skillet and let rest.
Hollandaise Sauce Preparation
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, let it cool slightly, but keep it warm.
- 6
Whisk Egg Yolks
In a heatproof bowl, whisk the egg yolks with a tablespoon of water until pale and thick.
- 7
- 8
Add Flavor
Stir in the lemon juice, Dijon mustard, cayenne pepper, and salt to taste. Mix well until combined.