Tasmanian Salmon with Lemon Myrtle Beurre Blanc
Pan-seared Tasmanian salmon fillets served with a silky beurre blanc infused with aromatic lemon myrtle, highlighting fresh Australian flavors. This australian-inspired seafood ready in about 25 minutes pairs salt, freshly ground black pepper, cold and cubed unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 fillets, 150 g each, skin on Tasmanian salmon fillets
- 1 tsp salt
- 1/2 tsp, freshly ground black pepper
- 100 g, cold and cubed unsalted butter
- 2, finely chopped shallots
- 100 ml dry white wine
- 1 tsp lemon myrtle powder
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
Instructions
- Step 1: Pat dry 4 Tasmanian salmon fillets and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
- Step 2: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes until the skin crisps and releases easily.
- Step 3: Flip the salmon and cook for 2-3 minutes until just cooked through. Remove from skillet and keep warm.
- Step 4: In a small saucepan, combine 2 finely chopped shallots and 100 ml dry white wine. Simmer over medium heat until reduced to about 2 tbsp.
- Step 5: Lower heat and whisk in 100 g cold cubed unsalted butter one piece at a time until sauce is thick and glossy.
- Step 6: Stir in 1 tsp lemon myrtle powder and 1 tbsp fresh lemon juice. Season sauce to taste.
- Step 7: Spoon the lemon myrtle beurre blanc over the salmon fillets and serve immediately with steamed vegetables or new potatoes.
Frequently asked questions
How long does Tasmanian Salmon with Lemon Myrtle Beurre Blanc take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tasmanian Salmon with Lemon Myrtle Beurre Blanc?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.
Can I substitute ingredients in Tasmanian Salmon with Lemon Myrtle Beurre Blanc?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tasmanian Salmon with Lemon Myrtle Beurre Blanc for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tasmanian Salmon with Lemon Myrtle Beurre Blanc?
Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Tasmanian Atlantic Salmon with Lemon Myrtle Beurre Blanc
Tasmanian Salmon and Finger Lime Ceviche
Pan-Seared Salmon with Honey-Soy Glaze and Sesame Bok Choy
Pan-Seared Salmon with Lemon Caper Sauce
Pan-Seared Salmon with Ginger Soy Glaze and Sesame Green Beans
Scottish Whiskey-Glazed Salmon with Mustard Greens
