Blackened salmon with whiskey butter sauce (recipe)
| Blackened salmon with whiskey butter sauce (recipe) | |
|---|---|
| Name | Blackened salmon with whiskey butter sauce |
| Ingredients | Salmon fillets • Olive oil • Butter • Brandy • Shallot • Butter |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 819.9 |
| Fat | 59.1 |
| Protein | 34.5 |
| Carbohydrate | 3.5 |
| Fiber | 0 |
| Net carbohydrates | 3.5 |
| Sugar | 0.1 |
| Saturated fat | 29.7 |
| Cholesterol (mg) | 202 |
| Sodium | 422.1 |
| Servings | 2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Blackened salmon with whiskey butter sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Generously sprinkle both sides of each salmon fillet with the seasoning mix (you want a good coating).
- Rub into the fillet and add more if you end up with bare spots.
- Set aside.
- With temperature on high, heat the olive oil in a saute pan large enough to hold both fillets.
- When it starts to smoke and shimmer, add the butter and swirl just until melted.
- Add the fillets and cook over high heat, 1-2 minutes per side until blackened, but not burnt (watch carefully).
- Remove from the heat; standing back from the pan, add the whiskey.
- Cover the saute pan, return to the burner over med-low, and cook for another 2-4 minutes, depending on the thickness.
- When the fish is done through, remove to a plate and keep warm.
- Bring the remaining whiskey in the pan to a simmer, add the minced shallot, and whisk in the remaining butter, one tablespoon at a time.
- Let each addition melt before adding another.
- Whisk constantly.
- Pour over salmon and serve.
Food tags
, Easy
Blackened salmon with whiskey butter sauce (recipe) details
Time:
Prep Time in Hours and Mins:15M
"
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Contributors: Prab R. Tumpati, MD
