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This poached salmon is so delicious! The salmon meat is tender, moist, and buttery while the skin is incredibly crispy, the best of two worlds. Some people call the crispy skin “bacon of the sea” it’s that good.

This recipe is a great winter “pick me up” kind of dinner and it is truly the perfect dish to serve at a dinner party. It always impresses!

I love to serve this salmon with creamy mashed potatoes and steamed greens because the lemon butter sauce goes really well with them.

Salmon Poached in Lemon Butter Sauce Topped with Crispy Salmon Skin

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Prep Time 30 minutes
Course Main Course
Servings 2 servings

Ingredients
  

  • 2 – 6- ounce fillet Wild Pacific Salmon
  • 2 tablespoon Butter
  • 1 teaspoon Olive Oil (extra virgin)
  • 1/2 cup Freshly Squeezed Lemon Juice (one lemon)
  • 1 tablespoon Capers
  • 1 tablespoon Chopped Parsley
  • 1 teaspoon Whole Grain Dijon Mustard
  • 1 teaspoon Original Dijon Mustard
  • 1 teaspoon Honey

Instructions
 

  • Remove skin from the salmon and set aside.
  • In a saucepan add olive oil and butter. 
  • Add salmon and cook for 2 minutes.
  • Add lemon and stir gently, turn heat down to medium low. Poach for 5 minutes.
  • Mix in mustard, capers and honey stir well. 
  • Add parsley and serve.

Crispy Salmon Skin

  • Pre-heat your oven to 450°F.
  • Sprinkle sea salt and ground black pepper on both sides of the salmon skin.
  • Place parchment paper on a baking sheet and lay the salmon skin on the parchment paper. Sprinkle with a little oil.
  • Bake for 10-12 minutes.

Notes

Plate the salmon with sauce and topped with crispy skin.
Enjoy!
Keyword #crispysalmonskin, #lemonbuttercapersauce, #salmon
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