- 1 tbsp olive oil
- 2 pieces of salmon
- ¼ stick of salted butter
- 2 garlic cloves, crushed
- 2 tbsp Lemon Juice
- 2 tbsp of white wine
- 1 tsp of Dijonnaise mustard
- 2 sprigs of dill
- 1 sprig of lemon thyme
- 1 cup of cream
Add olive oil to the Tan-ium 28cm Fry Pan and place over a medium heat. Season salmon with salt, pepper and lemon thyme, then put into a pan faced down first. Depending on thickness of the salmon leave it on this side until you can see it is cooked halfway through on the side of the salmon.
Melt 1/4 stick of salted butter in a small pot and add garlic, white wine, cream, dijonnaise mustard, lemon and dill. Let it simmer for 5 minutes then take off heat and put to the side.
Increase the heat of the Tan-ium Fry Pan to high and turn your salmon so it’s facing skin down. Cook further for a few minutes until skin looks crispy and salmon is cooked through on the side. Add lemon butter sauce on top of the salmon towards the end.
Let salmon rest for 2 minutes then serve with your choice of sides.
Recipe & Photography: @kasiastylesfood