Juicy, tender salmon pan fried and cooked in a delicious white wine garlic sauce is an easy,fool-proof recipe. Perfect served with greens for dinner.
Ingredients for white wine garlic salmon
Full recipe with amounts can be found in the recipe card below.
- Salmon. Any white fish can be substituted.
- White wine. Chicken stock can be substituted.
- Lemon juice.
- Salt and pepper.
How to cook salmon in a pan
To prevent salmon from sticking to a frying pan, make sure the pan you’re cooking with is very hot. Pat the salmon dry on all sides with paper towel then preheat a neutral cooking oil (like canola oil or sunflower oil) until hot and shimmering then carefully place the salmon in the pan, skin-side down. If the salmon starts to curl up, gently press it down with a spatula to allow to the skin to make full contact with the pan.
Cook the salmon for 3-4 minutes on the skin side before flipping over and cooking for 1-2 minutes further. At this stage I remove the salmon from the pan and make the sauce but you could serve the salmon just like that with a squeeze of lemon if you want to keep it simple.
How long to cook salmon
Salmon is cooked when the flesh flakes easily. Salmon is best not overcooked so cooking for 3-4 minutes on the skin side and another 1-2 minutes on the flesh-side should result in perfectly cooked fish (depending on thickness).
What to serve with white wine garlic salmon
- Crispy salt and pepper smashed potatoes
- Easy side salad with lemon dressing
- Almond, lemon and parsley pilaf rice
- Pea and feta quinoa salad
- Farmers market salad with buffalo mozzarella
White wine garlic salmon
- 4 x 150g (5-6oz) salmon fillets skin on
- 2 tbsp butter
- 3-4 garlic cloves crushed
- 1 cup dry white wine
- 1-2 tbsp lemon juice
- 2 tbsp chopped parsley
- Heat a large frying pan over high heat and add a splash of canola oil.
- Dry the salmon fillets with paper towel and season generously with salt.
- Carefully place the salmon into the hot pan, skin-side down, and turn down the heat to medium-high. Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Remove from the pan and set aside.
- Melt the butter in the pan and add the garlic. Fry until fragrant then add the wine and lemon juice.
- Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.
- Add the salmon back into the pan and baste with the sauce, allowing the salmon to heat back up.
- Serve with extra lemon wedges.