Flaky salmon cooked to perfection in rich and lip-smacking-good Lemon Rosemary sauce. Ready in 20 minutes!
I love searing the salmon on the skillet because it saves a lot of time and helps the fish retain its natural juices and moisture. Oh, and the lemon-rosemary-honey glaze adds so much flavor to it. I am so happy to share this recipe with you guys!
1 lb salmon fillet
1 tbsp olive oil
1/3 cup dry white wine (such as a Sauvignon Blanc)
1/8 cup lemon juice
1 tbsp honey
1/2 tbsp finely chopped fresh rosemary leaves
1 tsp cornstarch
lemon slices and rosemary to garnish
- Step 1
Cut the salmon fillet into the serving sized pieces.
- Step 2
Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
- Step 3
Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
- Step 4
After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
- Step 5
To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
- Step 6
Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
- Step 7
Flip the salmon before serving and garnish with lemon slices and fresh rosemary.