20 February 2024 - Paul Clüver
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Seared Salmon and Lemon Butter Sauce

Indulge in a culinary experience where the delicate notes of fresh salmon harmonize with the nuanced flavours of a renowned Pinot Noir. Our recipe for Salmon Fillets with Herb Crust and Lemon Butter Sauce is a celebration of simplicity and sophistication, offering a sublime dining experience that elevates the natural essence of this beautiful fish.

Pair with our Paul Clüver Estate Pinot Noir.



  1. Preheat the oven to 200°C (400°F).
  2. Season both sides of the salmon fillets generously with sea salt and ground black pepper.
  3. In a small bowl, mix together the chopped fresh herbs, and grated Parmesan cheese.
  4. Heat a lightly oiled pan over medium-high heat until hot. Place the salmon fillets skin-side down on the pan and sear for 1 to 1.5 minutes until the skin is crispy.
  5. Transfer the seared salmon fillets skin-side down to a lightly oiled baking tray.
  6. Brush the flesh side of the salmon fillets with olive oil.
  7. Place the baking tray in the preheated oven and bake the salmon for 4 to 6 minutes until it is cooked through and flakes easily with a fork.
  8. While the salmon is baking, prepare the lemon butter sauce. In a small saucepan, melt the unsalted butter over low heat. Once melted, add the lemon juice and stir until combined. Keep warm over low heat until ready to serve.
  9. Once the salmon is cooked, remove it from the oven and let it rest for a minute.
  10. Serve the salmon fillets hot with boiled new potatoes on the side, drizzled with the lemon butter sauce and garnished with lemon zest on a bed of greens.
  11. Pair the dish with Paul Clüver Pinot Noir for a delightful dining experience.

Servings: 2 pax