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Salmon with Butter-Lemon-Egg Sauce

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  • Servings: 4

Ingredients

  • 4 10-ounce center-cut skinless salmon fillets
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup 1/2 stick unsalted butter
  • 2 hard-cooked eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped capers
  • 2 teaspoons chopped fresh tarragon
  • Salt and freshly ground black pepper

Directions

For the salmon, season both sides of the fillets with salt and pepper. In a large heavy skillet, heat the oil over medium-high heat until hot but not smoking. Cook the salmon in the oil about 4 minutes or until brown. Turn salmon over and cook about 3 minutes more or until just cooked through. (For well-done salmon, cook for an additional 1 to 2 minutes.)

While the salmon cooks, make the sauce. In a small saucepan, melt the butter over medium heat. Cook about 3 minutes or until the butter turns golden brown and smells nutty. Immediately remove pan from heat and stir in the remaining sauce ingredients. Serve sauce over the warm salmon.

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