Skillet Seared Salmon with Garlic Lemon Butter Sauce

Skillet Seared Salmon with Garlic Lemon Butter Sauce

Skillet Seared Salmon with Garlic Lemon Butter Sauce


Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. 

Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. 

Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. 

Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined, set sauce aside.

Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. 

Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. 

Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.

Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.


  • 4 (6 oz) skinless salmon fillets (about 1-inch thick)

  • Salt and freshly ground black pepper

  • 2 tsp olive oil

  • 2 garlic cloves , minced

  • 1/4 cup low-sodium chicken broth

  • 2 Tbsp fresh lemon juice

  • 3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces

  • 1/2 tsp honey

  • 2 Tbsp minced fresh parsley

  • Lemon slices for garnish (optional)


Seafood Pasta With Tomato and Crushed Olives

Seafood Pasta With Tomato and Crushed Olives

Seafood Pasta With Tomato and Crushed Olives


Cook pasta in a large pot of boiling salted water. Once it reaches al dente, drain and set aside while you finish the sauce.

Meanwhile, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring occasionally, until garlic is lightly browned and toasted around the edges, about 2 minutes. Add red-pepper flakes, if using.

Add tomatoes and then fill the empty can about 3/4 of the way up with water. Swirl the can to loosen the tomatoey bits left behind and add that to the pot. Season with salt, bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly (it should still look quite brothy), 10 to 15 minutes.

Add the mussels or clams to the sauce, if using, along with the fish, and season again with salt. Let the seafood settle into the brothy tomato sauce and gently swirl the pot, encouraging the seafood to cook evenly. Cook a minute or two, then add the shrimp, swirling the skillet again. Cook until all the seafood is just cooked through and the mussels or clams have opened, another 3 to 5 minutes.

Add the pasta and very gently toss to coat, cooking another 1 to 2 minutes, just to let the flavors meld. Add olives and remove from heat.

Divide among bowls, top with parsley and drizzle with olive oil before serving.


  • 8 ounces rigatoni or another tube-shaped pasta

  • Kosher salt

  • 3 tablespoons olive oil, plus more for drizzling

  • 4 garlic cloves, sliced

  • Pinch of red-pepper flakes(optional)

  • 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand

  • ½ pound mussels or clams (optional)

  • 1 pound firm-fleshed white fish, such as cod, halibut, swordfish, hake or flounder, cut into 2-inch pieces

  • ½ pound shrimp, peeled and deveined if you like

  • ¾ cup Castelvetrano or other green olives, pitted and crushed

  • ½ cup parsley, tender leaves and stems, chopped


Sheet-Pan Trout With Garlicky Broccolini

Sheet-Pan Trout With Garlicky Broccolini

Sheet-Pan Trout With Garlicky Broccolini


Heat oven to 450 degrees. Combine garlic, Aleppo pepper, 1/4 cup olive oil and 2 tablespoons lemon juice in a small bowl and season with salt and pepper.

Lay the trout down flat, skin-side down, on a rimmed sheet pan, fitting the two pieces snugly next to each other. Place lemon slices on top of the trout and scatter broccolini and capers around it. Drizzle everything with olive oil and season with salt and pepper.

Place in oven and roast until broccolini has started to lightly char around the edges and the trout is opaque and cooked through, 8 to 10 minutes. Remove from oven and immediately drizzle everything with the olive oil-garlic mixture and let the flavors mingle for a minute or two.

Serve directly from the sheet pan (no shame, just use a trivet). Alternatively, transfer trout to a large serving platter or divide fillets among 4 smaller plates.


  • ½ garlic clove, finely grated

  • 2 teaspoons Aleppo pepper (or 1 teaspoon red-pepper flakes)

  • ¼ cup olive oil, plus more for drizzling

  • 2 tablespoons fresh lemon or lime juice, plus 1/2 lemon, thinly sliced

  • Kosher salt and black pepper

  • 2 whole butterflied trout, about 12 ounces each, heads removed if you like

  • 2 bunches broccolini, ends trimmed

  • 2 tablespoons capers, chopped


Velvet Fish With Mushrooms

velvet fish with mushrooms

Velvet Fish With Mushrooms


Pour the egg white into a medium-size bowl, then add to it 1 tablespoon plus 1 teaspoon cornstarch, 1 tablespoon plus 1 teaspoon rice wine and salt, and whisk until all the cornstarch has dissolved. Use a chef’s knife held at a 45-degree angle to the cutting surface to slice the fish fillets crosswise into 1/2-inch slices. Add the fish to the cornstarch mixture, then carefully toss it to coat the fish, and set aside to marinate for 30 to 45 minutes.

Place the mushrooms in a small bowl, then pour hot water over them and allow them to soak for 20 minutes or so, until they are very soft. Remove the mushrooms from the water and dry them, then thinly slice each mushroom. (Reserve the mushroom-soaking liquid.)

Make the sauce. Combine the oyster sauce, the remaining tablespoon of rice wine, soy sauces, vinegars and sugar in a bowl, then whisk to combine. Sprinkle in the remaining tablespoon cornstarch, and whisk to dissolve it into the sauce. Add a tablespoon of the mushroom-soaking liquid or water, and set aside.

Velvet the fish. Fill a wok or large pot with water, and bring to a boil over high heat. Add a teaspoon of oil to the boiling water. Carefully add the fish to the water, piece by piece, working in batches so as not to crowd the pieces. Allow the fish to cook until it has turned opaque, approximately 1 to 2 minutes, depending on the thickness of the fillets. Using a skimmer or spider, transfer the fish carefully to a platter to rest.

To finish the dish, heat the remaining 2 tablespoons oil in a wok or large skillet set over high heat. When the oil shimmers and is about to smoke, add the scallions, garlic and ginger, and stir-fry for 30 seconds, or until the mixture is fragrant. Add the mushrooms, and continue to stir-fry for an additional 30 seconds. Stir the sauce mixture, and add it to the wok, then cook for 2 to 3 minutes, until it has thickened slightly. If it is too thick, thin it out with some of the mushroom-soaking liquid. Add the fish to the wok, and carefully toss until the flesh is coated. Transfer the mixture to a warm platter, and serve immediately.


  • 2 tablespoons egg white, lightly beaten
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 2 tablespoons plus 1 teaspoon Chinese rice wine or sake
  • ½ teaspoon kosher salt
  • 1 pound firm-fleshed, thick white fishfillets, like flounder, cod or halibut
  • 6 dried wood-ear mushrooms or shiitake mushrooms
  • 1 teaspoon plus 2 tablespoons neutral oil
  • 1 teaspoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon low-sodium soy sauce
  • ¼ teaspoon Chinese black vinegar
  • ½ teaspoon white vinegar
  • ¾ teaspoon white sugar
  • 1 tablespoon sliced scallions, white part only
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger