Pan Seared Salmon with Quick Hollandaise Sauce - Pressure Cooker Style
Crispy seared salmon filets topped with a rich and silky hollandaise sauce, made quick using your pressure cooker and searing pan. Moist, flaky fish with golden crust meets bright, buttery citrus sauce in one effortless meal.
Equipment
- 1 Whisk for hollandaise sauce
- 1 Skillet for searing salmon
- 1 Saucepan for melting butter
Ingredients
Main ingredients
- 4 fillets fresh salmon boneless and skinless
- 1 tablespoon olive oil
- sea salt to taste
- freshly ground pepper to taste
- 6 tablespoon unsalted butter melted
- 2 large egg yolks room temperature
- 1 lemon, juiced about 1½ tablespoons
- 1 pinch cayenne pepper
Instructions
Instructions
- Season both sides of the salmon fillets generously with sea salt and freshly ground pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Place salmon fillets presentation side down in skillet. Sear for 4 to 5 minutes until golden and crisp.
- Flip fillets and cook for another 3 to 4 minutes or until cooked through. Remove from heat and set aside.
- Melt butter in a small saucepan over low heat until fully melted but not browned.
- In a heatproof bowl, whisk together egg yolks and lemon juice until light and frothy.
- Place bowl over gently simmering water, ensuring bottom does not touch water. Whisk constantly.
- Slowly drizzle in melted butter while whisking, allowing sauce to thicken.
- Add cayenne pepper, salt, and pepper to taste. Whisk to incorporate.
- Pour warm hollandaise over salmon and serve immediately.
Notes
Serve with steamed vegetables or potatoes on the side. Hollandaise can sit at room temperature for up to 1 hour.