How to make Salmon Glazed with Brown butter lemon sauce

Hello everyone, I'm back and today I'm going to show you how to

make

Lemon Butter Glazed Salmon. This is what you will need. They will need fresh

salmon

. You will need 2

lemon

s. This

lemon

. Here I have removed the juice because you will need the juice of one lemon you will need Old Bay seasoning salt black pepper garlic powder you will need real

butter

and you will need parsley ok now I have a frying pan here on my stove that I'm getting ready to show myself I'm going to turn it on high medium high and warm it up before starting.

I have put just a little bit of oil in the bottom of my pan so my

salmon

doesn't stick, just enough oil to cover the bottom of the pan is all you will need if you don't have a non stick pan, the first thing you should do is Go in and season the salmon, season it well. I'm going to add salt, let's have a good picture. Go ahead with this and see if I can come over for you, here we go, let's put some salt on it, like this, okay, today we're having salmon, guys, salmon is on the menu today at Gina Young's house and you want a little black pepper.

I like to use coarse black pepper when I

make

salmon because I like to see the flecks of black pepper. I don't like using ground black pepper on salmon, but if you want, feel free to do so. Sam put that pepper in there so next you would like to put some garlic powder in there try to put the sides there you do it like this and then I like to use the Old Bay seasoning okay the seasoning Oh Bay. It's so beautiful and tasty on salmon, believe me when I tell you these guys bring you some old bay leaf like that and what I would like to do is let it sit on the salmon for at least five to seven minutes before I cook it.

Here's what I've done: I let my salmon sit out of the refrigerator for twenty-five minutes to take the chill off so the salmon doesn't go into shock when it goes into that hot pan, so what you do is you take it out ahead of time and let it let the salmon rest and that way it can relax when it goes into that hot pan. A nice, beautiful, tender, flaky salmon. I'm going to show everyone how to do this, this is very easy and now one. What you definitely want to do when you're making the

brown

butter

sauce

today you definitely need to use real butter, okay, you can't use margarine, because today we're going to make

brown

butter and that's what you're going to need then.

What I have to do is wait for my pan to heat up and then we'll get started. I'll be right back. Okay, everyone. Now my pan is as hot as I want it, so we're going to use four tablespoons. of your butter, okay, there's one that we want to get nice and golden, what you'll start to see is the milk solids start to fall to the bottom and get nice and golden, that's when you know you have a brown butter, Alright. right, there are three and here you have four tablespoons of butter, be patient, as I always like to tell you, patience is the key to good cooking, if you just have patience and trust that everything will work out, hey, it will work out, no. stress in this kitchen guys, there is nothing to stress about, especially these recipes that I make in this kitchen, they are all very easy, very fun and yet very tasty, guys, trust me, okay then, I will What are we going to do, I have this in mind. over medium-high heat we're going to let it brown really well and I'm going to show you the brown milk solids that are starting to fall to the bottom and that's going to tell us and let us know, hey, it's time to put the salmon in and what we're going to do is put it in. the skin, okay, we want to get the part that we're going to show, we want to cook that part first, once it's nicely browned, I'll be right back, okay everyone.

There I want to show you, as you can see, you're starting to see the brown milk solids, they're starting to fall to the bottom, that's what you call brown butter, so now, right now, what we're going to do is We're going to go ahead and put our salmon with the skin on just like that, just like that and once you put it there, don't play with it with the fork or the spatula, just let it be and what will happen if you leave it? don't stick to the pan, if you go in right now pulling it and pulling it with a fork and a spatula it's going to start sticking to the pan and then you're going to have a problem on your hands so now one thing I did, I took a knife and you can see where I marked this.

Can you see I put a score on the skin and what that will do for us is it will help our skin from seizing up. when the skin seizes up, your fish or your salmon will end up like this instead of nice and flat, so now our fish will stay flat because we put the score there, and now, if you all are someone who doesn't like the skin, cut the skin, it's very easy to cut it, it's fine, but my family and I don't care about the skin, so we leave it on right now. I bought this salmon at Kroger's today and for this size piece it cost me ten thirty, which isn't bad at all, Betsy, that's what I'm talking about, that's what I like, I like getting a good deal, especially when I eat healthy, you know, a lot of fruits and healthy foods. and things like that are very expensive, so I was very grateful to be able to get this for ten dollars, which is a perfect price for me, absolutely.

I think it was $7.99 a pound. I think I think now I'm just going to just take. just a quick little look okay and now what you're looking for let me bring the camera over and see if I can show you what I'm looking for. Well, I'll use this fork as my indicator. Can you see right there where? It's starting to cook and it's going to get lighter and lighter the longer it cooks we want the cooking part, the light part to get at least to the middle, okay, not all the way to the middle, but that lets us know that one side is ready, but I'll show you that before we put it right.

Meanwhile, that lemon that I showed you, I have juice from one lemon and I'm going to need two half lemons because we're here. We will need this zest to put in our beautiful

sauce

okay and make sure you don't use urine and what is the pith is the white part of the zest we just want the yellow part okay you have to have this in your sauce to that you get the flavor that we are looking for ok and right there we are going to put a little more ok beautiful that is the perfect amount if I need to use a little I will let you know if I decide to use a little juice from this lemon, okay, so I'm going to continue Go ahead and cut it right, let's take a look here.

I've got my fire on medium, just a little bit above medium, okay, I'm going to take a look. I'm not going to pressure it but I do want to see it well, this is exactly it, we're going to give it about two more minutes because the ideal is to cook one side for four to five minutes and the other side for approximately maybe three to four minutes, and you'll have the most perfect flaky salmon you've ever tasted and look how beautiful this butter is, it's nicely browned and doesn't burn. Now what you can do wrong is turn the heat up to high. and your butter will burn, so make sure you don't have this on high.

We're going to go in and go ahead and turn them over just like that and be very careful with that, okay, because you don't want this to break. once you turn it over, let it be fine. I'm going to turn this one over like this oh that's beautiful that's exactly what I'm looking for guys here we go amazing okay beautiful and you'll know if you go in and try to push it right now it won't move because it's browning well, so I don't like it, I said, don't forget, beautiful, let's go here and what I would like to do is go in. with me I have this fresh flat leaf parsley.

I'm going to go ahead and cut it as thin as I can, and I have lemon slices to decorate and I have fresh parsley again to decorate. Okay, what can you do with it? The lemon garnish is you can squeeze it on top of the salmon if you like okay so make it as small as you can okay oh yeah I'm in the mood for salmon guys and I know a lot of you have to ask me. How do you make salmon, Gina? So I'm here to show it to everyone today. I hope everyone is having a great day today and I have another good video tonight.

You all asked me for this video in a good video coming for you tonight, okay, let's take a look, okay, leave it at that guys, don't get dirty, don't mess with it. I have a nice plate here, damn it, let me wash that plate and I'll be right back. guys, okay everyone, so this is what we are going to do: we are going to squeeze the juice from the lemon that we have, we are going to put the lemon juice right on top so that the steam comes out well, we are going to put a tablespoon of butter , so okay, we're going to put some parsley in our sauce like this and let this simmer, guys, you hear me, at this point, which you can definitely do.

I can put a teaspoon just a teaspoon of honey in there and you listen to me oh, you put that honey in there, you take it to another level. I'm not going to make honey today, that's okay, because I'm making a brown butter lemon sauce. right, honey brown butter, lemon sauce, then you put a teaspoon of honey in there. Oh honey, look at this, you hear me, you guys haven't tried anything like this boom and it's beautiful, and what that butter will do, that butter will help with the sauce. so that they come together well, I'm going to put a little bit more to help our sauce come together well and thicken and it will be so beautiful, hear me.

I'm going to taste my sauce and make sure it tastes like it. the way I'm okay and if I feel like I need to season my sauce, then I'll do it, okay, like this, okay, beautiful, let's go in and try this, you've got that brown butter, you've got that lemon, guys, okay. Taste it beautiful, perfect, so what we're going to do, we're going to let this sauce reduce, it's going to reduce, it's going to get nice and thick. I'm getting ready, try this for all of you. I will let you know. what do you know everyone enjoyed this video hey give me a thumbs up if you haven't subscribed make sure to subscribe and click the notification bell so you can get notified every time I upload one of these amazing recipes.

I'm cleaning my counter over here. I'm always coming up with something amazing in this kitchen. Okay, I'm going to get this out. I'm going to play with them, guys. I'll be right back. Okay everyone, here's our salmon, let's move on. and put a little bit of this lemon butter glaze on top, so not too much, just enough to moisten it. Well look at those guys, oh my gosh, when was the last time you had salmon? But the question is: did they eat it? I like it, guys, if you haven't done it, you better prepare some for yourself.

They hear me. Okay I'm going to make a dish try this and I'll be right back oh yeah okay everyone I'm sorry I thought I had the pulse video let's dive in I've got my eye on one guys I've got my eye on the biggest one that is so greedy of me I know, I know, I know, I know, I'm going to grab this one, okay though, come on and I have to let you guys, look at this, look how beautiful, oh yeah, look at those guys, see that I didn't come to play with them today, I didn't, oh one thing, I have to make a miniature, guys, before we try this, we have to have a miniature. photo okay, let's take my photo for my video, then we'll go in and try what that looks like, I think it's beautiful, oh that excites me even more, there it is, wow, move that bad boy aside, let's dig deeper and Y'all know I had to eat some green beans with this.

I have to let them try the first bite. Absolutely okay, first thing I want to do, let's see what puffs, oh, there it is guys, oh my gosh, let me lift this all the way up. camera, look how flaky and beautiful, look at the flavor of this guy, that right there, oh my gosh, you see that mmm just melts like butter, guys, oh my gosh, the flavor right there, you get so much flavor right there, in the top of that. Y'all I know what you think about this video, if you enjoyed it, give me a thumbs up guys, hmmm, I didn't come to play with you guys that day, guys, okay, I've got some green beans on the side, some nice fresh green beans, mmm, you know that. right there guys, oh my god, I have to get in right here, look at this beautiful, flaky, tender, tasty mm-hmm, I've outdone myself, I've outdone myself, look at these guys, it's beautiful and if you don't want the skin to get See, look what it is.

I'll do it, okay, we'll stay there, you don't need to eat it, oh man, is it good? Oh God, bless this food. Thank you Jesus for feeding me with all your blessings, caring for me and keeping me safe every day of my life. Fresh green beans are perfect with salmon guys look at this mmm let me break that down one more time oh man it's that good oh thank you Jesus try that lemon butter brown sauce guys and as always , God bless you mmm, have a great night. and thank you all for watching good night