Crispy Lemon Butter Salmon with Velouté Sauce
Serves 215 mins prep20 mins cook
This recipe features crispy pan-seared lemon butter salmon served alongside a classic French Velouté sauce. The Velouté, one of the five French Mother Sauces, is made with a roux of French butter and flour, then simmered with chicken stock to a silky-smooth consistency. This dish offers a delicious and healthy dinner option.
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Instructions
**For the Velouté Sauce:** 1. Melt 3 tablespoons of French butter in a saucepan over medium heat. 2. Whisk in 3 tablespoons of flour until fully incorporated and the mixture turns a blondish color, forming a roux. 3. Slowly add 2 cups of chicken stock, whisking continuously and bringing the mixture back to a gentle boil each time, until a silky-smooth sauce is achieved. 4. Season with salt and white pepper to taste. Set aside. **For the Crispy Lemon Butter Salmon:** 1. Season the 2 salmon fillets generously with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides. 2. Heat a skillet with 2 tablespoons of olive oil over medium heat. Add the seasoned salmon fillets to the hot skillet and sear untouched for 3-4 minutes until browned and crispy along the edges. 3. Flip the salmon fillets. Add the fresh tarragon sprig, rosemary sprig, 2 minced or whole garlic cloves, and 2 tablespoons of French unsalted butter to the skillet. 4. Baste the salmon fillets in the melted butter until fully cooked, about 3-4 more minutes. 5. If your salmon fillets are on the thicker side, transfer them to an oven preheated to 350°F (175°C) for 5-6 minutes to finish cooking through. 6. Serve the warm salmon over a salad or crispy potatoes. Drizzle with the prepared Velouté sauce and fresh lemon juice to enjoy!View original recipe