Seared Salmon with Pink Shrimp Hollandaise Sauce

Seared Salmon With Pink Shrimp Hollandaise Sauce Recipe

No Photo

Have you made this?

 Share your own photo!

Vickie Parks


I'm posting this recipe so it's available for the "Think Pink" tag game.


☆☆☆☆☆ 0 votes

25 Min
20 Min


  • 6 (5-oz)
    center-cut salmon fillets
  • 1/2 large
  • 1 tsp
    sea salt
  • 1 1/2 tsp
    lemon pepper
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    unsalted butter
  • 1 large
    shallot, finely chopped
  • 2 cups
    chanterelle mushrooms, cut into 1/2-inch pieces
  • 1 cup
    fresh green beans, trimmed and cut into 2-inch strips
  • 2 Tbsp
    fresh flat-leaf parsley, finely chopped
  • 1 tsp
    fresh thyme, chopped

  • 3 Tbsp
    white wine vinegar
  • 3 Tbsp
    water, divided
  • 1
    bay leaf
  • 1 sprig(s)
    fresh thyme
  • 1/4 tsp
    sea salt
  • 1 tsp
    ground white pepper
  • 4 large
    egg yolks
  • 1 cup
    clarified unsalted butter
  • 1 cup
    cooked pink shrimp (tails off, if using frozen)
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    fresh flat-leaf parsley, finely chopped
  • 3/4 tsp
    cayenne pepper

How to Make Seared Salmon with Pink Shrimp Hollandaise Sauce


  1. Squeeze fresh lemon juice over each salmon fillet, then season each with salt and lemon pepper.
  2. Heat olive oil in large skillet over medium heat. Add salmon, flesh side down, and sear until lightly browned and starting to crisp along the edges, about 6 minutes. Gently turn the salmon fillets over and sear just until cooked through, about another 5 or 6 minutes. Transfer salmon to platter and cover with foil to keep warm.
  3. Melt butter in the same skillet. Add shallots and cook in butter about 2 minutes or until translucent. Add the mushrooms and cook another 5 minutes or until lightly browned. Add the beans and sauté 2 more minutes. Stir in the parsley and thyme. Remove from heat, cover pan and set aside for a few minutes.
    Boil the vinegar, 2 Tbsp water, bay leaf, thyme, salt and white pepper in a small saucepan until reduced to about 2 tablespoons. Remove from heat and stir in remaining 1 Tbsp of water.
  5. In a medium size mixing bowl set over a pot of simmering hot water, whisk the egg yolks for 2 minutes and has thickened. Remove bowl from heat. Strain the vinegar reduction sauce into the egg yolks, and whisk until well blended. Whisk in the clarified butter in a slow, steady stream until well incorporated into the sauce. Fold in the pink shrimp, lemon juice, parsley and cayenne.
  6. Divide the mushroom-bean mixture among 6 plates. Place a salmon fillet on top of each serving, and spoon Pink Shrimp Hollandaise sauce over each salmon fillet. Serve immediately.

Printable Recipe Card

About Seared Salmon with Pink Shrimp Hollandaise Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: French
Other Tag: Quick & Easy

Leave a Comment

Fantastic Fish Recipes For Fish Friday

Fantastic Fish Recipes for Fish Friday

Kitchen Crew

I love a good dinner theme. At my house, we do Meatless Monday and Taco Tuesday. Some weeks I like to do Fish Friday. Baked or fried, fish is a...

There's Nothing Fishy About These Seafood Dinner Recipes

There's Nothing Fishy about these Seafood Dinner Recipes

Kitchen Crew

A seafood dinner isn't something you only have to enjoy at a restaurant. While a meal can look complicated, putting together a delicious seafood dinner at home is easy. It's...

24 Perfect Grilling Out Recipes

24 Perfect Grilling Out Recipes

Kitchen Crew @JustaPinch

Grilling season is here! This is your one-stop shop for all the grilling recipes you need to make your Spring and Summer cookouts absolutely awesome!