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Pan Seared Salmon with Lobster Hollandaise

Pan Seared Salmon with Lobster Hollandaise
Nothing beats this pan-seared salmon with its rich lobster hollandaise. I make it whenever I need a meal that feels special without fuss. The sauce is creamy perfection, clinging to the fish just right, and that hint of fresh dill cuts through beautifully. It’s become my favorite way to impress guests or treat myself after a long week. Simple enough for a Tuesday, elegant enough for Sunday dinner—you’ll love how it turns ordinary ingredients into something truly memorable.
Ingredients
  • 680 grams (24 ounces) salmon fillets skin-on about 170 grams (6 ounces) per portion
  • 2.8 grams (1/2 teaspoon) salt
  • 0.6 grams (1/4 teaspoon) black pepper
  • 15 grams (1 tablespoon) butter
  • 177 milliliters (6 fluid ounces) store-bought hollandaise sauce
  • 30 milliliters (2 tablespoons) concentrated lobster fond
  • 12 grams (4 tablespoons) fresh dill chopped
  • 0.5 grams (1/4 teaspoon) cayenne pepper
Instructions

1. Preheat oven to 400°F (200°C)

2. Season salmon fillets generously with salt and black pepper

3. Melt butter in a large oven-safe skillet over medium-high heat

4. Place salmon skin-side down in the skillet and sear for 4 to 5 minutes until skin is crisp

5. Flip salmon and sear for 1 to 2 minutes

6. Transfer skillet to oven and bake for 5 to 7 minutes until salmon is cooked to your liking

7. While salmon bakes combine hollandaise sauce lobster fond 2 tablespoons chopped dill and cayenne pepper in a small saucepan

8. Heat over low stirring constantly until warmed through

9. Place salmon fillet on each plate and spoon sauce over top

10. Garnish with remaining fresh dill

11. Serve immediately

Tools
  • skillet
  • oven
  • saucepan
  • whisk
  • plates

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