Wild Salmon with Limoncello Butter Sauce



Wild Salmon Filets with Limoncello Butter Sauce
Serves 6
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For the Salmon
  1. 6 Salmon Filets
  2. Grape Seed Oil or Canola Oil
  3. Salt and Pepper
For the Limoncello Butter Sauce
  1. 4 Tbs Limoncello Liqueur
  2. 1 Whole Stick (1/2 cup) cold un-salted butter, cut into cubes
  3. 1 tbs. Minced Shallot
  4. 2 tbs. Fresh Lemon Zest
  5. 1/4 cup Heavy Cream
  6. Salt and Fresh Cracked Pepper
Limoncello Butter Sauce
  1. Place a small sauce pot on the stove
  2. Over medium heat, add the shallot and limoncello
  3. When the limoncello is almost evaporated, begin to whisk in the butter, one table spoon at a time whisking constantly
  4. Continue adding the butter, whisking after each tbs. keep the heat very low
  5. Once the butter is "frothy" add the lemon zest and cream.
  6. Season as needed with salt and pepper
  7. *keep on a very low heat OR pour the butter sauce into a small insulated mug that has been preheated with a cup of boiling water *** This will keep the butter sauce at a perfect temperature without separating.
The Salmon
  1. Bring the salmon to room temperature 1 hour before cooking
  2. Pre-heat the oven to 350 degrees.
  3. Heat a sauté pan (cast iron) with a few tbs. grape seed oil over medium high heat
  4. Place the salmon skin side up and sear for 1 minute
  5. Turn the fish over and sear skin side down for 2 minutes
  6. Place the pan in the pre-heated oven for about 5minutes, being careful not to overcook
  7. While the fish is cooking, finish any side dishes
  8. Plate the fish and pour a little butter sauce over each piece and serve immediately
  1. The trick to this sauce is creating an emulsification without the sauce "breaking" or the oil separating from the milk solids. A trick I use is to pre-heat an insulated mug or small thermos by pouring boiling water into it and allowing the cup to get warm. Then once the butter sauce is done, I pour out the water, and add the sauce. The sauce will keep warm in the mug while the salmon is cooked.
He Hunts She Cooks http://hehuntsshecooks.com/
You can use this  butter sauce on any fish, but I think it works particularly well on a tender wild salmon filet.