Pan-Fried Salmon

Love this version, however, do you want varied flavors? Try swapping limes for lemons and cilantro for dill. Now you’ve got a Latin-inspired salmon that could be best served atop cilantro lime rice!

INGREDIENTS 

4(6-oz.) salmon fillets patted dry with a paper towel

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

1/4 c. white wine

Juice of 1 1/2 lemons, divided

2 cloves garlic, sliced

Pinch red pepper flakes

2 tbsp. butter

1 lemon, cut into rounds, for serving

2 tbsp. freshly chopped dill, for garnish

DIRECTIONS

1. In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
2. Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to the pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
3. Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.

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