Salmon with Butter-Lemon-Egg Sauce

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We love to dress up fish with this zesty, tangy sauce, which is so good you almost want to eat it on its own. Try it on whatever is fresh at the fish store.


4 10-ounce center-cut skinless salmon Þ llets
Salt and freshly ground black pepper
1 tablespoon vegetable oil

1/4 cup (1/2 stick) unsalted butter
2 hard-cooked eggs, peeled and finely chopped
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped capers
2 teaspoons chopped fresh tarragon or 1 tablespoon chopped fresh basil
Salt and freshly ground black pepper


For the salmon, season both sides of the fillets with salt and pepper. In a large heavy skillet, heat the oil over medium-high heat until hot but not smoking. Cook the salmon in the oil about 4 minutes or until brown. Turn salmon over and cook about 3 minutes more or until just cooked through. (For well-done salmon, cook for an additional 1 to 2 minutes.)

While the salmon cooks, make the sauce. In a small saucepan, melt the butter over medium heat. Cook about 3 minutes or until the butter turns golden brown and smells nutty. Immediately remove pan from heat and stir in the remaining sauce ingredients. Serve sauce over the warm salmon.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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