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Pan Roasted Salmon with Beurre Blanc


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  • 1/2 cup whiskey
  • 1/4 cup pineapple juice
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon shallots; minced
  • 2 teaspoon paprika
  • 1 teaspoon garlic; minced
  • 1 tablespoon chipotle in adobo; minced
  • 1 tablespoon honey
  • 1 tablespoon Tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 stick unsalted butter; cold, cubed
  • salt and pepper to taste
  • For The salmon
  • 2 tablespoon brown sugar
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground Cinnamon
  • 1 tablespoon olive oil
  • 4 4 ounces each salmon fillet; skinned



Step 1

Preheat oven to 350°F

Combine whiskey, pineapple juice, vinegar, shallots, paprika, garlic, and
chipotles for the beurre blanc in a small saucepan over medium-high heat.
Bring to a boil and reduce until liquid is nearly evaporated. Stir in
honey, tomato paste, and Worcestershire.

Off heat, whisk in butter, a few cubes at a time until incorporated; season
with salt and pepper. Transfer to a glass dish and set inside a bowl of
hot water to keep warm while roasting the salmon.

Combine brown sugar, salt, and spices for the salmon in a small bowl, then
rub on the top side of the salmon fillets.

Sear fillets, rub-side down, in oil in a large ovenproof nonstick skillet
over high heat. When the fish releases easily and rub side is browned,
about 2 minutes, flip fillets, and transfer pan to the oven.

Roast until fillets flake easily with a rork, 5-6 minutes. Serve with beurre

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