A delightful salmon dish with a tangy lemon butter sauce and crispy onion topping.
Season the salmon fillets with salt and pepper, then squeeze the juice of the lemon over them. Let them marinate for about 10 minutes.
Marinating the salmon enhances its flavor and tenderizes the fish.
Slice the onions into rings and dredge them in the flour, shaking off any excess.
Ensure the onion rings are evenly coated for a consistent crispiness.
Dredge the marinated salmon fillets in the remaining flour, ensuring an even coating.
A light coating of flour helps achieve a golden crust when frying.
Heat the butter and olive oil in a frying pan over medium heat. Cook the salmon fillets for 5-6 minutes on each side until golden brown and cooked through. Remove and set aside.
Avoid overcrowding the pan to ensure even cooking.
In the same pan, fry the onion rings until golden and crispy. Remove and set aside.
Stir occasionally to prevent burning and ensure even browning.
Deglaze the pan with the fish stock, scraping up any browned bits. Let the sauce reduce slightly.
Deglazing the pan adds depth to the sauce by incorporating the browned bits.
Serve the salmon on a plate, topped with the crispy onions, and drizzle with the sauce. Enjoy!
Garnish with a sprig of fresh parsley for a touch of color.
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