Bronzed Alaska Salmon in a Butter Wine Sauce
It's very common for 4 ounces of baked or broiled salmon to contain at least 2 grams of omega-3 fats—more than the average U.S. adult gets from all food over the course of several days.
- alaska salmon fillets or steaks (4 to 6 ounces each) fresh, thawed or frozen
- 1 Tbsp
- olive oil, canola, peanut or grapeseed oil
- 2 Tbsp
- of your favorite seafood seasoning
- 1/4 c
- white wine or chicken broth
- 1 Tbsp
How to Make Bronzed Alaska Salmon in a Butter Wine Sauce
- 1Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- 2Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.