Flaky salmon cooked to perfection in rich and lip-smacking-good Lemon Rosemary sauce. Ready in 20 minutes!
In our household, we have been enjoying this super easy Lemon Rosemary Salmon for quite a few years now. I love searing the salmon on the skillet because it saves a lot of time and helps the fish retain its natural juices and moisture. Oh, and the lemon-rosemary-honey glaze adds so much flavor to it. I am so happy to share this recipe with you guys!
To be frank, I don’t cook salmon very often since I am trying to eat more vegetarian dishes and because good quality salmon is hard to find. I’ve been paying attention to the labels lately and I noticed that more and more salmon (and other fish) now are farm raised, and that scares me. Farm raised salmon is artificially colored and fed antibiotics and a variety of hormones and that cannot be good in any way. It’s getting harder and harder to find a good quality salmon filet. 🙁
How about you, friends? Do you check the labels on where your fish is coming from? What are your thoughts on this topic?
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Anyways, back to our delicious lemon rosemary salmon. Here is what you’ll need to do:
• Cut the fish into serving size slices
• Sprinkle it with salt and pepper
• Rub it with small amount of olive oil
• Fry it on both sides, remove from the pan and set aside
To prepare the sauce:
• In the same pan that you fried the salmon, add wine, lemon juice, honey and rosemary
• Cook this mixture for a few minutes
• Add some cornstarch dissolved in water to thicken the sauce
• Cook the sauce for another minute
• Return the fish to the pan and cover it with the lemon-rosemary sauce
Quick, easy and delicious. Am I right?
Lemon Rosemary Salmon
Ingredients
- 1 lb salmon fillet
- 1 tbsp olive oil
- 1/3 cup dry white wine (such as a Sauvignon Blanc)
- 1/8 cup lemon juice
- 1 tbsp honey
- 1/2 tbsp finely chopped fresh rosemary leaves
- 1 tsp cornstarch
- salt, pepper
- lemon slices and rosemary to garnish
Instructions
- Cut the salmon fillet into the serving sized pieces.
- Sprinkle the salmon with salt and pepper, and brush the top with olive oil.
- Heat up a large, non-stick skillet on medium heat. Add the salmon to the pan skin side up, cover with lid, and cook for about 3-4 minutes.
- After 4 minutes, flip the salmon and cook for another 3 minutes. Remove the salmon from the pan and set aside.
- To the same pan add wine, lemon juice, honey and rosemary. Stir and cook for about 2 minutes.
- Dissolve the cornstarch in a small amount of water (about 3 tbsp) and add to the sauce. Cook for another minute and add the salmon to the pan skin side up. Turn off the heat, cover the dish with a lid and let it rest for a few minutes.
- Flip the salmon before serving and garnish with lemon slices and fresh rosemary.
Notes
Serve this salmon with these
MASHED POTATOES WITH A SECRET
or
BAKED MEDITERRANEAN VEGETABLES
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Melanie Ford says
September 7, 2018 at 6:30 amI used this recipe however additionally sauteed diced red and green peppers with a diced red onion along with the flavors together with the additional ingredients was really yummy. Thank you
Tania says
September 7, 2018 at 9:02 pmSounds great! Thank you, Melanie!
Ann says
August 14, 2018 at 6:42 pmBeautiful recipe, everyone loved the salmon. The recipe is a keeper!!! Thank you!!!
Tania says
August 14, 2018 at 7:51 pmThank you so much for sharing, Ann! I am glad you enjoyed the salmon!
walidah says
May 3, 2018 at 5:32 amloved it!!
Chelsea says
May 18, 2017 at 8:54 pmDo you think this would work well on chicken? I’ve made it with the salmon and it’s delicious!
Tania says
May 20, 2017 at 11:53 pmHi Chelsea! I’ve never made it with chicken, but I think it should work well. Let me know if you try it. 🙂
kim says
March 7, 2017 at 4:47 amis it necessary to add wine to it? would it still taste good without it?
Tania says
March 7, 2017 at 8:29 pmI think it should still taste good without wine, Kim. However, I’ve never made it without it.
Linda says
April 15, 2017 at 9:05 pmThere are substitutes you can use. For example: “White grape juice – Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock – Substitute stock for white wine when you want to add depth of flavor to a dish.”
Colleen says
October 23, 2017 at 6:49 amI use White Grape Juice. Great substitute!
Nikki Krakauer a.k.a. JustTabandMe says
April 11, 2019 at 4:30 pmKim….if you are avoiding wine/liquors etc., for faith purposes, the liquor portion of the insignificant amount you add to this recipe evaporates when you’re simmering the sauce. My faith allows no liquor, but I asked my Bishop, & he contacted Salt Lake. He was told just what I mentioned to you. Check with your faith. One caveat though. Don’t purchase the cheapest white wine you can find. Ask a wine drinker what brand of a white “dry” wine, (I use a Savingnoin blanc, personally.). Hope this helps!!! Blessings!!!
Mary says
September 4, 2016 at 10:55 amIt looks so amazingly deeelish! I love everything that has lemon, rosemary and of course, vino! Yummm! Thank you for sharing this super recipe. We love salmon.
Tania says
September 5, 2016 at 7:55 pmThanks, Mary! Hope you enjoy this recipe!
Karen Suarez says
July 24, 2016 at 1:04 amThank you for choosing wild salmon. A great idea would be to put that in text on recipe. If learn that a restaurant serves farmed, I question all of their practices.
Tania says
July 24, 2016 at 7:43 pmThank you, Karen! Hope you’ll enjoy the recipe!
Sheletha says
July 12, 2016 at 10:50 pmSo which Salmon did you use? I can tell it isn’t Pink or Chum. Was it King or Sockeye? I’d love to prepare this for y birthday, this weekend. Thanks,She
Tania says
July 13, 2016 at 12:57 pmI think I used wild caught Alaskan Salmon, She. Hope you’ll give this a try! 🙂
Jeannie McMahan says
June 17, 2016 at 1:43 amTrader Joes has wild caught sockeye salmon in rheir frezer section, Priced right!!!
Tania says
June 17, 2016 at 11:45 amThanks for sharing, Jeannie! 🙂
GiGi Eats says
May 14, 2016 at 1:05 amUGHHHH SALMONNN! I need it every single day of my life. I am a creature of habit. If I don’t have it one day, I feel completely OFF! I would like 4 of these fillets 😉
Tania says
May 14, 2016 at 1:10 amHaha! I LOVE salmon also, GiGi! 🙂
Karen says
May 2, 2016 at 2:32 pmThanks for such a lovely recipe! i am definitely preparing this for the weekend! By the way i LOVE the explanation with pictures! beautiful photos
Tania says
May 3, 2016 at 11:11 amThank you, Karen! Cannot wait to hear how you enjoyed this salmon!
Christine | Mid-Life Croissant says
April 7, 2016 at 9:56 amI adore Salmon but, like you, am very careful about where I buy it. I really rely on Whole Foods because they label their seafood so clearly. I really feel like I know what I’m getting there. This recipe is delicious. I’ve never prepared it this way but I love all these flavors. Especially the wine 😉
Tania says
April 7, 2016 at 11:01 pmI love salmon too. Hope you’ll give the recipe a try, Christine. Of course, make sure you enjoy a glass of wine when cooking and eating. 🙂 Cheers!
Thalia @ butter and brioche says
April 2, 2016 at 3:53 pmThis salmon looks so amazingly delicious and I love that glaz-y sauce. Definitely going to be making this as salmon is something I cook often!
Tania says
April 2, 2016 at 3:55 pmThanks, Thalia! Hope you’ll enjoy it as much as I did!
Sam | Ahead of Thyme says
April 2, 2016 at 1:21 pmOmg this salmon looks amazing!! I can’t wait to make it!
Tania says
April 2, 2016 at 3:55 pmThank you, Sam!
Bethany @ athletic avocado says
April 2, 2016 at 1:09 pmThis salmon is perfection! it makes me weak in the knees just looking at the delcious pictures 🙂
Tania says
April 2, 2016 at 3:54 pmThank you so much, Bethany!
Wajeeha says
April 2, 2016 at 10:16 amThis salmon looks delicious…and so easy too…love your photography as well! 🙂
Vicky @ Avocado Pesto says
April 1, 2016 at 12:14 pmGorgeous photos. Salmon is by far my favorite fish and I love love love rosemary so don’t know why I have yet to combine the two in one dish. In terms of salmon quality I too try to seek out the higher quality fish and have read that wild Alaskan salmon is the one to go with.
Tania says
April 1, 2016 at 5:50 pmSalmon is my favorite fish too, Vicky! Thanks for the comment!
Natasha @ Salt and Lavender says
April 1, 2016 at 11:21 amThis looks delicious! I don’t eat too much salmon either since I can’t always find good quality salmon. Once in a while I figure isn’t too bad. Beautiful photos as always <3
Tania says
April 1, 2016 at 12:15 pmI guess you have the same issue with finding good-quality fish in Canada. Thank you for the compliments, Natasha!
Ashley - Forking Up says
April 1, 2016 at 11:05 amThis salmon looks Good Housekeeping levels of perfect. Great job!
Tania says
April 1, 2016 at 12:13 pmHaha! Thanks, Ashley!
Willow | Will Cook For Friends says
April 1, 2016 at 10:41 amYour photos are gorgeous!! I love salmon, and cook it all the time… I haven’t tried paring it with rosemary before, though. Pinning for later!
Tania says
April 1, 2016 at 12:12 pmThanks, Willow! I appreciate the pin!
Debi at Life Currents says
April 1, 2016 at 10:10 amThis looks wonderful! So moist and flavorful!
Tania says
April 2, 2016 at 9:13 amThanks, Debi!