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Hollandaise sauce being drizzled on top of pan seared salmon.
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Salmon with Hollandaise Sauce

Discover the delightful flavors of my Salmon with Hollandaise Sauce recipe! Elevate your breakfast or brunch with tender pan-seared salmon drizzled with my creamy, fail-proof Hollandaise sauce. Perfectly balanced and easy to make, this dish is sure to become a favorite.
Course Breakfast, Lunch, Main Course
Cuisine American, French
Keyword hollandaise sauce for salmon, salmon with hollandaise sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 534kcal

Ingredients

Salmon

  • 12 oz Salmon Fillet boneless and skinless
  • 1 tbsp Cooking Oil      neutral, no flavor or taste
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 8-10 Stalks Asparagus
  • 1 tsp Fresh Parsley chopped

Sauce

  • 4 Egg Yolks
  • 2 tbsp Butter
  • 1 tsp White Vinegar
  • 1 1/2 tsp Lemon Juice
  • 1/2 tsp Tabasco
  • 1/8 tsp Salt

Instructions

  • Gather all the ingredients.
    Ingredients to make salmon with Hollandaise sauce on the countertop.
  • Pat dry salmon fillet and sprinkle salt and black pepper on both sides.
    Salmon seasoned with black pepper and salt.
  • Separate eggs whites from egg yolks. Note - we are only using the egg yolks, so use the egg whites as you wish.
    Egg yolks and egg whites in a bowl.
  • Melt butter in a microwave for 30-45 seconds. Butter should be hot but not so hot that you can't touch it.
    Melted butter.
  • 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.
    Heat resistant bowl on top of pot with boiling water.
  • Inside the mixing bowl, add in and beat egg yolks. Next, add in white vinegar, lemon juice, Tabasco and salt. Mix until well combine.
    Hollandaise sauce mix in a bowl.
  • 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.
    Hollandaise sauce mix being whisked.
  • 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.
    Salmon being pan fried with asparagus.
  • Give the Hollandaise sauce a quick mix and pour a generous amount on top of salmon followed by a sprinkle of fresh chopped parsley.
    Salmon with Hollandaise sauce served with asparagus.

Video

Nutrition

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