Salmon with Hollandaise Sauce | 10 Minutes
Experience the delightful flavors of seared salmon drizzled with creamy Hollandaise sauce in our Salmon with Hollandaise Sauce recipe! Ideal for breakfast or a light brunch, this dish provides a nutritious and flavorful option that’s both satisfying and wholesome. Ready to enhance your morning routine? Let’s explore the recipe and indulge in this delicious meal!
Why I Love This Recipe
As a passionate home cook, I’m always on the lookout for recipes that are both easy to make and incredibly flavorful. That’s why I adore our Salmon with Hollandaise Sauce recipe—it’s a delightful combination of pan-seared salmon paired with our handcrafted Hollandaise sauce, designed for the everyday kitchens. What sets this recipe apart is our fail-proof method for creating the Hollandaise sauce, ensuring it’s creamy, tangy, and bursting with flavor every time!
Using our proven pan searing salmon techniques from our Japanese Style Seared Salmon and Salmon with Miso Sauce recipes, this dish promises tender, seared salmon perfectly complemented by the rich and creamy Hollandaise sauce! It’s a hearty and healthy breakfast option that’s sure to impress anyone craving a delicious start to their day. Ready to elevate your morning routine? Let’s dive into this delectable recipe and savor every bite!
Ingredients
Ingredients
- Salmon – skinless and boneless salmon fillet of choice.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Asparagus – fresh and trimmed.
- Fresh Parsley – fresh for garnish.
- Egg Yolks – yellow part of an egg.
- Butter – salted or unsalted.
- White Vinegar – regular white vinegar.
- Lemon Juice – fresh lemon juice.
- Tabasco – American style hot sauce.
Directions
Step 1 For the Hollandaise sauce, boil water in a stovetop pot and place a heat-resistant bowl on top.
Step 2 Whisk egg yolks in the bowl, adding white vinegar, tabasco, and salt. Gradually incorporate melted butter while whisking to achieve a creamy emulsified consistency.
🌀 Mixing Pro Tip
It’s essential to Slowly Stream in The Melted Butter while whisking to ensure proper emulsification. The desired texture should be creamy yet slightly runny for a well-balanced sauce.
💡 Hollandaise Sauce Adjustment Pro Tip
If the sauce is Too Thick Add a Little Water to thin it out and if it’s Too Runny Then Add an Extra Egg Yolk and try to cook it over slightly higher heat.
Step 3 Begin by patting the salmon fillets dry and seasoning them with salt and black pepper.
Step 4 In a skillet with oil, sear the salmon fillets and asparagus for about 2 minutes per side on medium-high heat until the salmon flakes easily with a fork. Finish by drizzling the sauce and garnishing with fresh parsley.
🌡 Internal Temperature Check
When checking the salmon’s internal temperature, ensure it reaches a safe minimum of 145°F.
🌿 Garnishing Pro Tip
Consider garnishing with Fresh Herbs or Lemon Zest to add brightness and visual appeal to the dish.
Pairing Recommendations
Enhance your meal with sides like bagels, ham, or cured meats, which complement the Hollandaise sauce perfectly. Additionally, steamed vegetables offer a fresh and vibrant accompaniment. For a refreshing beverage, try pairing with an Iced Vanilla Chai Latte.
Frequently Asked Questions
Can I use a different type of fish instead of salmon?
Certainly! You can absolutely pair this versatile sauce with other types of fish besides salmon. Halibut is a great option, and you can also try it with pacific cod or rock cod. Feel free to experiment with your favorite fish to find the perfect combination!
How can I ensure my Hollandaise sauce doesn’t curdle?
To ensure your Hollandaise sauce doesn’t curdle, it’s crucial to use low heat and follow the instructed method, which involves heating the sauce with steam rather than direct heat. This gentle heating process helps to maintain the smooth consistency of the sauce and prevents it from curdling.
What type of pan should I use for pan-searing the salmon?
For pan-searing the salmon, it’s best to use a large pan with a flat bottom. This type of pan provides ample space for the salmon fillets to cook evenly without overcrowding, ensuring they develop a nice sear on the surface.
Storage Tips
To store leftovers, place the salmon in an airtight container and store it in the fridge for 3-5 days. For the sauce, use an airtight container and refrigerate it for 2-3 days. To reheat the sauce, place it in a bowl over gently boiling water until it reaches a liquid-like consistency, adding a touch of water if needed to loosen it.
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Watch How To Make It
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Gather all the ingredients.
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Pat dry salmon fillet and sprinkle salt and black pepper on both sides.
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Separate eggs whites from egg yolks. Note – we are only using the egg yolks, so use the egg whites as you wish.
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Melt butter in a microwave for 30-45 seconds. Butter should be hot but not so hot that you can’t touch it.
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Add enough water to rise 1/2 inches from the bottom of a stove top pot and bring to a soft boil over medium heat. Once the water reaches a soft boil, place a heat resistant mixing bowl on top of the stove top pot as shown below.
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Inside the mixing bowl, add in and beat egg yolks. Next, add in white vinegar, lemon juice, Tabasco and salt. Mix until well combine.
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Stream melted butter slowly into the egg yolk while mixing, continue to mix for 45-60 seconds until sauce slightly thickens, remove from heat and set aside. The sauce will continue to thicken as it cools. Note – It is very important to whisk while slowly streaming in the butter to properly emulsify. The final texture should be creamy and slightly runny. If not, look above for tips on how to correct the sauce.
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In a frying pan, add neutral oil on high heat. Once the oil is up to temp (slightly smoking), reduce heat to medium high, add salmon fillet and cook for 2 minutes. Flip the salmon, add in asparagus and cook for 2 more minutes or until meat easily flakes off a fork. Transfer to a serving plate.
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Give the Hollandaise sauce a quick mix and pour a generous amount on top of salmon followed by a sprinkle of fresh chopped parsley.
Calories: 534kcal | Carbohydrates: 4g | Protein: 41g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 514mg | Sodium: 511mg | Potassium: 1013mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1428IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 4mg
*Values Based Per Serving
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