Pan seared salmon and asparagus topped with a rich and buttery hollandaise sauce is such a delicious meal. Simple, healthy and a perfect meal for a breakfast or brunch! If you haven’t had salmon with hollandaise sauce, you are missing out!
They pair so well together and really elevate plain seared salmon to the next level. Add some pan fried asparagus in there and you have yourself one wholesome meal!
You can serve this dish any morning of the week or impress your friends by preparing this for an elegant brunch.
Also, if you have extra hollandaise sauce leftover, top it over some poached eggs for a delicious and simple breakfast!
Any tips on pan searing the salmon?
Make sure to use a high temp oil, bring it up to temp before placing salmon. Once salmon is searing, try not to move it until the entire duration of searing time is up for that side.
What’s pan seared salmon with Hollandaise sauce?
Salmon filet is seared with asparagus then topped with creamy, buttery and rich hollandaise sauce.
What’s Hollandaise sauce and what does it taste like?
Hollandaise sauce is made from egg yolks, butter, vinegar, lemon juice, tabasco and salt. The result is a rich, creamy and buttery sauce with slight acidity.
What kind of salmon fillet should I use to make pan seared salmon?
Any type of salmon fillet would work for this recipe but we recommend using a boneless fillet and not a salmon steak.
Are there any tips you have when making Hollandaise sauce?
- As intimidating as it may sound, making hollandaise sauce is really very simple. Just make sure to use indirect heat when mixing as well as warm (not hot) butter so you don’t “cook” the sauce. The sauce should be creamy and fall slowly off the spoon.
- If the sauce is too thick, just add a little water to thin it out and if it’s too runny, add an extra egg yolk and try to cook it over slightly higher heat.
Looking for other salmon recipes to try?
- Chili Lime Salmon Cauliflower Fried Rice
- Baked Salmon with Parmesan Crust
- Salmon Bacon Chowder
- Salmon Risotto
- Miso Salmon Marinade w/Cauliflower Rice
- Japanese Style Seared Salmon
Now, let’s get making some Pan Seared Salmon with Hollandaise Sauce!
- Prep Time 5M
- Cook Time 5M
- Total Time 10M
- Net Carb/Serving ~2g
- Servings 2
Ingredients
Salmon
- 12 oz Boneless and Skinless Salmon Fillet
- 1 tbsp High Temp Neutral Oil (No Flavor)
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 8-10 Stalks Asparagus
- 1 tsp Chopped Fresh Parsley
Sauce
- 4 Egg Yolks
- 2 tbsp Butter
- 1 tsp White Vinegar
- 1 1/2 tsp Lemon Juice
- 1/2 tsp Tabasco
- 1/8 tsp Salt
Directions
1) Gather all the ingredients.
2) Pat dry salmon fillet and sprinkle salt and black pepper on both sides.
3) Trim asparagus as needed and chop parsley.
4) Separate eggs whites from egg yolks. Note – we are only using the egg yolks, so use the egg whites as you wish.
5) Melt butter in a microwave for 30-45 seconds. Butter should be hot but not so hot that you can’t touch it.
6) Add enough water to rise 1/2 inches from the bottom of a stove top pot and bring to a soft boil over medium heat. Once the water reaches a soft boil, place a heat resistant mixing bowl on top of the stove top pot as shown below.
7) Inside the mixing bowl, add in and beat egg yolks. Next, add in white vinegar, lemon juice, Tabasco and salt. Mix until well combine.
8) Stream melted butter slowly into the egg yolk while mixing, continue to mix for 45-60 seconds until sauce slightly thickens, remove from heat and set aside. The sauce will continue to thicken as it cools. Note – It is very important to whisk while slowly streaming in the butter to properly emulsify. The final texture should be creamy and slightly runny. If not, look above for tips on how to correct the sauce.
9) In a Teflon frying pan, add neutral oil on high heat. Once the oil is up to temp (slightly smoking), reduce heat to medium high, add salmon fillet and cook for 2 minutes. Flip the salmon, add in asparagus and cook for 2 more minutes or until meat easily flakes off a fork. Transfer to a serving plate.
10) Give the Hollandaise sauce a quick mix and pour a generous amount on top of salmon followed by a sprinkle of fresh chopped parsley. Enjoy hot!
Hope you enjoy your Pan Seared Salmon with Hollandaise Sauce!
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Pan Seared Salmon with Hollandaise Sauce
Ingredients
Salmon
- 12 oz Boneless and Skinless Salmon Fillet
- 1 tbsp High Temp Neutral Oil No Flavor
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 8-10 Stalks Asparagus
- 1 tsp Chopped Fresh Parsley
Sauce
- 4 Egg Yolks
- 2 tbsp Butter
- 1 tsp White Vinegar
- 1 1/2 tsp Lemon Juice
- 1/2 tsp Tabasco
- 1/8 tsp Salt
Instructions
- Gather all the ingredients.
- Pat dry salmon fillet and sprinkle salt and black pepper on both sides.
- Trim asparagus as needed and chop parsley.
- Separate eggs whites from egg yolks. Note - we are only using the egg yolks, so use the egg whites as you wish.
- Melt butter in a microwave for 30-45 seconds. Butter should be hot but not so hot that you can't touch it.
- Add enough water to rise 1/2 inches from the bottom of a stove top pot and bring to a soft boil over medium heat. Once the water reaches a soft boil, place a heat resistant mixing bowl on top of the stove top pot as shown below.
- Inside the mixing bowl, add in and beat egg yolks. Next, add in white vinegar, lemon juice, Tabasco and salt. Mix until well combine.
- Stream melted butter slowly into the egg yolk while mixing, continue to mix for 45-60 seconds until sauce slightly thickens, remove from heat and set aside. The sauce will continue to thicken as it cools. Note - It is very important to whisk while slowly streaming in the butter to properly emulsify. The final texture should be creamy and slightly runny. If not, look above for tips on how to correct the sauce.
- In a Teflon frying pan, add neutral oil on high heat. Once the oil is up to temp (slightly smoking), reduce heat to medium high, add salmon fillet and cook for 2 minutes. Flip the salmon, add in asparagus and cook for 2 more minutes or until meat easily flakes off a fork. Transfer to a serving plate.
- Give the Hollandaise sauce a quick mix and pour a generous amount on top of salmon followed by a sprinkle of fresh chopped parsley. Enjoy hot!
Video
Nutrition
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