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?
- 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
- 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.
Serve this salmon with these
MASHED POTATOES WITH A SECRET
or
BAKED MEDITERRANEAN VEGETABLES
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I 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
Sounds great! Thank you, Melanie!
Beautiful recipe, everyone loved the salmon. The recipe is a keeper!!! Thank you!!!
Thank you so much for sharing, Ann! I am glad you enjoyed the salmon!
loved it!!
Do you think this would work well on chicken? I’ve made it with the salmon and it’s delicious!
Hi Chelsea! I’ve never made it with chicken, but I think it should work well. Let me know if you try it. 🙂
is it necessary to add wine to it? would it still taste good without it?
I think it should still taste good without wine, Kim. However, I’ve never made it without it.
There 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.”
I use White Grape Juice. Great substitute!
It 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.
Thanks, Mary! Hope you enjoy this recipe!
Thank 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.
Thank you, Karen! Hope you’ll enjoy the recipe!
So 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
I think I used wild caught Alaskan Salmon, She. Hope you’ll give this a try! 🙂
Trader Joes has wild caught sockeye salmon in rheir frezer section, Priced right!!!
Thanks for sharing, Jeannie! 🙂
UGHHHH 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 😉
Haha! I LOVE salmon also, GiGi! 🙂
Thanks for such a lovely recipe! i am definitely preparing this for the weekend! By the way i LOVE the explanation with pictures! beautiful photos
Thank you, Karen! Cannot wait to hear how you enjoyed this salmon!
I 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 😉
I 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!
This 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!
Thanks, Thalia! Hope you’ll enjoy it as much as I did!
Omg this salmon looks amazing!! I can’t wait to make it!
Thank you, Sam!
This salmon is perfection! it makes me weak in the knees just looking at the delcious pictures 🙂
Thank you so much, Bethany!
This salmon looks delicious…and so easy too…love your photography as well! 🙂
Gorgeous 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.
Salmon is my favorite fish too, Vicky! Thanks for the comment!
This 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
I guess you have the same issue with finding good-quality fish in Canada. Thank you for the compliments, Natasha!
This salmon looks Good Housekeeping levels of perfect. Great job!
Haha! Thanks, Ashley!
Your 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!
Thanks, Willow! I appreciate the pin!
This looks wonderful! So moist and flavorful!
Thanks, Debi!