This decadent recipe for seared salmon with a brown butter sauce is the perfect way to prepare flash-frozen, wild-caught salmon. In under 20 minutes, you can treat yourself to a delicious, elevated meal — and you don’t even need to defrost the salmon before you start cooking.
Making brown butter sauce is an easy way to add incredible depth of flavor to a meal, as it makes butter better. The milk solids in butter pick up a nutty flavor and toasty aromas as they caramelize in a skillet, transforming into a golden sauce. Just before serving brown butter over the fish, you’ll crisp up a small handful of capers and herbs in the pan, which gives the final dish a beautiful finishing touch.
For a step-by-step guide that walks you through how exactly to cook salmon from frozen on the stovetop, please visit the post on How to Pan-Fry Salmon from Frozen.
About Chef George Pramatarov:
George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon — recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy Beagle at the family lakeside cabin in Wisconsin.