Salmon with lemon & oregano


This Lemon – Oregano Salmon recipe is an ultra-easy and a flavoutful dinner to make during your busy weeknights. It’s ready in less than 30 minutes.


*4 skin-on salmon fillets, pin bones removed
*Kosher salt
*Juice of 1/2 lemon
*3 tbs Olive oil
*2 tsp dried oregano
*2 tbsp (1/4 stick) unsalted butter
*1 lemon cut into slices

For the sauce:
*2 tbsp (1/4 stick) unsalted butter
*1 shallot, minced
*1 small garlic clove, minced
*2/3 cup dry white wine
*Finely grated zest of 1/2 lemon
*Juice of 1 lemon
*Freshly ground black pepper
*1 tsp oregano
*Kosher salt, as needed

Dry the salmon well with paper towels and season it all over with salt. In a small bowl, stir together the lemon juice, oregano and 2 tablespoons of the olive oil. Coat the salmon fillets with the mixture , top with lemon slices and set them aside at room temperature for 15 minutes.


Set a large skillet or nonstick frying pan over medium-high heat and let it get hot, about 2 minutes. Add the remaining 1 tablespoon olive oil and the butter. As soon as the butter is melted, add the salmon fillets, skin-side down. Reduce the heat to medium-low and cook until the skin is crisp, about 6 minutes.


Flip the salmon and cook until the flesh is done to your liking, about 3 minutes—the exact time will depend on the thickness of the fillets, be careful not to overcook.


Transfer the fish to a warmed serving platter and cover loosely with aluminum foil while you make the sauce.
Pour out and discard the fat from the skillet.

Increase the heat to medium and add the butter. When the butter melts, add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the wine, lemon zest, and lemon juice and bring to a boil until the sauce thickens slightly, about 2 to 3 minutes. Stir in the oregano and season with black pepper. 
Pour the sauce over the fish , top with chopped green onion and serve immediately.

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