New American cuisine
Easy

Pan-Seared Salmon with Béarnaise Sauce

This delightful dish marries the delicate flavor of salmon with a homemade, herb-infused bearnaise sauce, making for a perfect evening meal. This recipe is as quick and simple to make as it is delicious, and once it’s plated up with a side of pan-fried potatoes and light arugula salad, it’s sure to impress even the toughest critic!

Try the Mediterranean Diet for more healthy meal options.

Pan-Seared Salmon with Béarnaise Sauce
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Recipe
PRE TIME: 15 min
COOKING TIME: 15 min
TOTAL TIME: 30 min
1 SERVING
Ingredients:
  • 1 medium Shallot
  • 1/4 cup Tarragon, minced
  • 1/4 cup Chervil
  • 1/3 cup White Wine
  • 1/4 cup White Wine Vinegar
  • 1/4 tsp. Crushed Black Pepper
  • 2 large Russet Potatoes
  • 3 medium Egg Yolks
  • to taste Salt to taste
  • 1/2 cup Clarified Butter
  • to taste Ground Black Pepper
  • 1 piece Salmon Fillet
  • to taste Sea Salt
  • to taste Ground Black Pepper
  • 1 tbsp. Olive Oil
  • 1 knob Butter
  • 4 sprigs Thyme
  • 2 cloves Garlic
  • 1/2 medium Lemon
  • Sea Salt (For Seasoning the Potatoes)
  • Arugula (for serving)
  • Grape Tomatoes (for serving)
  • Avocado Oil (for potatoes and salmon)
  • Balsamic Glaze (For Garnish)
Directions:
Step 1
Step 1
1
For the Béarnaise sauce, we first create a reduction. Finely mince a shallot and place it into a saucepan, followed by the chopped tarragon and chervil.
Step 2
Step 2
2
Add ¼ cup of white wine vinegar and ⅓ cup of white wine, and stir.
Step 3
Step 3
3
Add a little crushed black pepper and bring the mixture to a boil. Let simmer for about 15 minutes, stirring occasionally.
Step 4
Step 4
4
While the reduction is simmering, cut the potatoes into medium-sized cubes.
Step  5
Step  5
5
Blanch the potatoes in boiling water for approximately 5 minutes, and remove before fully cooked.
Step 6
Step 6
6
Immediately place the potatoes in a bowl of iced water to stop the cooking process. After 5 minutes, remove the potatoes, strain, and set aside..
Step 7
Step 7
7
To make the Béarnaise sauce, first cool the reduction, strain the liquid, and set liquid aside.
Step 8
Step 8
8
In a saucepan, add the egg yolks and whisk together, being sure to remove the saucepan from the heat when it gets hot. It’s important to keep the temperature below 140 degrees.
Step 9
Step 9
9
Once the yolks are somewhat fluffy, add in the liquid reduction. Whisk the mixture together, then gradually add some clarified butter as you continue to whisk. Add a little salt to taste, then whisk until the butter and egg yolks are emulsified. Add more butter and continue whisking, being mindful to control the heat. Continue adding butter until the sauce thickens.
Step 10
Step 10
10
When you can see the bottom of the pan, your sauce is ready. Add a little chopped tarragon and chervil to the sauce, stir and set aside.
Step 11
Step 11
11
For the salmon, first season each side of the fish with salt and pepper.
Step 12
Step 12
12
Place a pan over high heat, and once it’s scorching hot, add some avocado oil.
Step 13
Step 13
13
When the oil is hot, place the fish into the pan, skin side down. Cook for 4 minutes, then flip the fish over, and reduce the heat to medium.
Step 14
Step 14
14
After a minute or so, add 2 cloves of crushed garlic, thyme, and a knob of butter. Baste the fish with the butter mixture, turn the fish again, and baste the other side. The salmon should be ready in about 10 minutes. Squeeze a little lemon juice over the salmon, and place the salmon on a plate to rest.
Step 15
Step 15
15
To make the potatoes, put a little oil into a clean pan; and once the oil is hot, add the potatoes.
Step 16
Step 16
16
Continually toss and turn until the potatoes are golden-brown. Add some salt to taste, and remove potatoes.
Step 17
Step 17
17
To plate the ingredients, first place a small handful of arugula on a plate, and top with cherry tomatoes. Next, put the pan-fried potatoes on the plate next to the salad. Place a lemon wedge on the plate, and rest the salmon on the plate, with one edge over the lemon. Finally, drizzle Béarnaise sauce over the salmon, followed by a little balsamic glaze over the salad.
Step 18
Step 18
18
Serve and enjoy.
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