Pan-seared Salmon With Garlic and Thyme Brown Butter Sauce

“Seafood is something that I make a point of trying to include  in my diet, at least once a week. The simplicity of this salmon with garlic and thyme brown butter sauce allows the flavours of each ingredient to shine through, without sacrificing the dish’s elegant simplicity. Plus it’s so easy to make, it basically cooks itself.” ChefNoel Cunningham, Cuisine By Noel


Pan-seared Salmon With Garlic and Thyme Brown Butter Sauce
Course: Main Dish, Seafood
Cuisine: Caribbean
Servings: 4
Author: Noel Cunningham
  • 4 salmon fillets 6-8 ounces each
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter
  • 1 Tbsp. paprika
  • 1 Tbsp. salt
  • 1 Tbsp. black pepper
  • 2 sprigs fresh thyme
  • 2 Tbsp. minced garlic
  1. Rinse and pat dry salmon then season with salt, pepper and fresh thyme leaves. Heat a sauté pan on medium-high heat then add olive oil, butter and a sprig of thyme to pan. Place salmon into the hot pan (skin side down) with garlic and don't touch for 2 to 3 minutes, or until brown.
  2. Flip salmon carefully with a thin spatula, baste with garlic and thyme butter and cook until brown on bottom. Squeeze the juice of ½ a lemon over the fish and onto the pan. Remove fish and arrange on a plate. Garnish with a thin lemon slice and fresh sprig of thyme.

Recipe by Chef Noel Cunningham


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