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–+ servings

Herb Butter Pan Fried Salmon with Aioli

Course: Main Course, Seafood
Cuisine: North American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 850kcal
Author: Lord Byron's Kitchen
No doubt you have heard the expression that simple is best. In the case of this Herb Butter Pan Fried Salmon with Aioli, the expression most certainly applies! Salmon fillets are perfectly fried and topped with a fresh herb butter and drizzled with a delicious and easy to prepare aioli.
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Ingredients

For the Salmon:

  • 3 pounds salmon fillet, skin on
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon salted butter
  • 1 tablespoon vegetable oil

For the Herb Butter:

  • 1/4 cup salted butter
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon fresh chopped chives
  • 1/2 tablespoon fresh thyme leaves
  • 1/4 teaspoon ground black pepper

For the Aioli:

  • 1 1/2 cups mayonnaise
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh chopped chives
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder

Instructions

  • Start with the aioli. Measure all of the aioli ingredients into a bowl and whisk until well combined. Transfer to a food-safe container with a lid and pop it in the fridge for at least two hours. It is ready to eat immediately, but a good chill in the fridge makes it even better
  • Next, lay the salmon skin side up onto a large plate. Season each piece with salt and pepper. Go easy on the salt! Remember that the salmon will be fried in salted butter, so you don’t want it to be too salty. Turn the salmon over and season the other side. The skin will now be facing up!
  • Next, add the flour t a fine mesh sieve while holding it over the salmon! Dust the tops of the salmon with the flour by lightly tapping on the sieve.
  • Now, add the oil and butter to a skillet. Over medium heat, fry the salmon, skin side down, for 4 minutes. You might be tempted to move them with your flipper, but don’t do it. While you wait, dust the tops of the salmon in the skillet with the remaining flour.
  • Once the 4 minutes are up, flip them over and cook for another 4 minutes. Depending on how much salmon you are cooking, you might want to fry them in batches. Never overcrowd the pan! There should be at least an inch of space between each fillet. If you fry in batches, keep the fried salmon on a baking sheet in the oven set at 175 degrees F to keep the fillets warm.
  • Wipe out the skillet with paper towel. Add the butter and melt it over medium heat. Once the butter is fully melted and begins to bubble, wait exactly one minute. Then, add in all of the herbs and turn off the heat. Stir the herbs into the butter – be careful – they may pop and splatter!
  • Let the herbs sit in the butter for just one minute, stirring the whole time. Then, remove the butter mixture from the skillet and transfer it to a glass bowl. Drizzle it over the freshly fried salmon. Top with the herb aioli. Serve immediately.

Nutrition

Calories: 850kcal | Carbohydrates: 9g | Protein: 47g | Fat: 68g | Saturated Fat: 17g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 735mg | Potassium: 1172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 711IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 3mg