Lemon Vinaigrette Salmon Sauce
Bright, zesty lemon vinaigrette served over pan-seared salmon. This single-portion dish pairs a crisp, citrusy sauce with a succulent fillet, adding a fresh, painterly finish with a touch of olive oil and Dijon for depth.
- Prep Time: 10 min
- Cook Time: 8 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 (6 oz) salmon fillet, skin removed
- 2 tbsp olive oil
- 2 Salt and pepper to taste
- 4 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 2 tsp white wine vinegar
- 2 1/2 tsp Dijon mustard
- 2 small shallot, finely minced (or 1/4 tsp onion powder as substitute)
- 2 Pinch of sugar (optional, to balance acidity)
- 2 tbsp chopped fresh parsley or dill (optional)
Instructions
- Pat salmon dry; season with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Sear salmon 3-4 minutes per side until opaque; transfer to plate.
- In a small bowl, whisk together 2 tbsp olive oil, lemon juice, lemon zest, white wine vinegar, Dijon mustard, minced shallot, and a pinch of sugar until emulsified.
- Taste and adjust with salt; spoon lemon vinaigrette over the salmon. Garnish with parsley or dill if using, and serve immediately.
Chef’s Pro Tips
- Use a nonstick skillet for easy release.
- Bloom the shallot in a tiny splash of oil before adding vinaigrette for milder bite.
- Add a splash of cold water to vinaigrette if too thick.
- Finish with a light squeeze of lemon at the end for extra brightness.
Serving Suggestions
Pair with a simple side of steamed asparagus or a small herb rice and a light green salad for a complete plate.
Storage Instructions
Store leftover salmon and vinaigrette separately in covered containers in the fridge for up to 1 day; reheat salmon gently and drizzle vinaigrette fresh.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 34 |
| carbs | 6 |
| fat | 18 |
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