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Pan-Seared Salmon with Rosé Sauce Recipe

French-inspired · Main course · 30 min total

A quick and elegant weeknight dinner featuring crispy-skinned salmon fillets in a creamy rosé wine sauce with shallots and fresh herbs.

Ingredients

• 4 (6 oz) skin-on salmon fillets, patted dry
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 large shallots, finely chopped (about 1/2 cup)
• 1 cup dry rosé wine
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives

Instructions

1. Season salmon fillets on both sides with salt and pepper.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook until skin is crisp and golden, about 4-5 minutes. Flip and cook for 2-3 minutes more for medium. Transfer to a plate and tent with foil.
3. Reduce heat to medium. Add butter to the skillet. Add shallots and cook, stirring, until softened, about 2 minutes.
4. Pour in rosé wine, scraping up any browned bits. Bring to a simmer and cook until reduced by half, about 3-4 minutes.
5. Stir in heavy cream and lemon juice. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper to taste.
6. Return salmon to the skillet, skin-side up. Spoon sauce over fillets. Sprinkle with dill and chives. Serve immediately.

Tips

• For extra crisp skin, pat salmon very dry before seasoning.
• Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
• Leftover sauce can be refrigerated for up to 2 days; reheat gently.

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