Salmon steak with lemon sauce, one-pan recipe. Today, I'm going to make a very simple and easy salmon steak using just one pan.

and a lemon cream sauce. Let's take a look at the ingredients first. Very simple: spinach, chives (you may use thin scallions or Korean chives instead).

Butter, lemon (I'm going to use lemon zest and juice), a garlic clove, and salmon (obviously).

Before pan-searing, remove excess moisture from the surface using a paper towel. Once the pan is hot enough, add olive oil.

Since we're searing fish, make sure the temperature isn't too high. And we definitely need cream.

Season with salt generously. Put the salmon in immediately once it sizzles slightly. Gently press it to flatten it. 10 seconds is enough.

I'm using an iron pan, so I keep the heat a little lower than medium. Cut the lemon to this size (shown in video) for the lemon juice.

I'm going to finish with rosemary and garlic butter. Check it occasionally; it doesn't crisp up as quickly as you might expect.

I fast-forwarded this step, but I cooked the salmon for about 5 minutes.  Guys, use a spatula because it's hot! Why are humans the lords of creation? Because we know how to use tools, right?

Add garlic, butter, and rosemary immediately. Let me show you how to check doneness using this tester.

Insert it into the center of the thickest part of the fish, then wait a few seconds.

Then, put the tester on the back of your hand or your philtrum, which are the most sensitive areas.  Don't just hold it; rub the tested area on your skin.

We can tell if it's cooked based on the temperature of the center. The ideal temperature is 50-54°C, as fish becomes too dry and doesn't taste good if overcooked.

We eat salmon slightly undercooked, so it's okay as long as the temperature is around 50°C.

Like lukewarm, moderately warm. If you're using a thermometer, you can stop cooking at 44°C; it will reach 48-50°C while resting.

While the salmon is resting on paper towels, let me complete the spinach and the sauce. You should never burn your butter. Brown butter is okay. However, if your butter doesn't foam, that means it's already burnt.

All the remaining butter in the pan still has all the flavor. Add the spinach and sauté it slightly, just to wilt it a little bit.

Transfer the spinach to paper towels as well to drain excess oil. Wipe down all the oil from the pan.

Pour white wine into the pan. Once the white wine is reduced, add the cream. Since mine is too thick, I need to add some water here.

Add the chives that we already cut. Add black pepper, a little generously. Add lemon juice until you reach your desired level of acidity.

And lemon zest. Once the lemon juice is added, the cream will quickly solidify and thicken. If it's too thick, add some water to dilute it.

Well-seared, crispy skin. Done. So easy, isn't it? It's cooked like this. So moist inside.

But it should separate easily like this. The end. So easy, right?

17. 원팬 연어스테이크와 레몬크림소스

17. 원팬 연어스테이크와 레몬크림소스