Avgolemono Salmon

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Crispy pan fried salmon fillets with silky avgolemono sauce - Greek lemon egg sauce made with eggs, lemon, and broth. No dairy, ready in 30 minutes.

Prep Time10

Cook Time20

Course: Main Dish

Cuisine: Greek

Diet: Gluten Free

Keyword: healthy, pan fried, quick, seafood

Servings: people

Author: Courtney ODell

Cost: 20

3 eggs + 2 egg yolks
¼ cup fresh lemon juice juice of 2 large lemons — do not use bottled
1 cup warm chicken broth or fish stock
Salt and black pepper to taste
2 tablespoons fresh dill finely chopped (or Greek oregano for a more traditional flavor)

Start the sauce before the salmon - it takes about 10–12 minutes and can sit over the lowest possible heat (or a double boiler) while you cook the fish.
In a medium bowl, whisk together the eggs, yolks, and fresh lemon juice until smooth and slightly frothy - about 1 minute of whisking. The mixture should look pale yellow and airy.
With the bowl in one hand and a ladle in the other, slowly pour the warm broth into the egg mixture one spoonful at a time, whisking constantly. This is tempering - you're gradually raising the temperature of the eggs so they don't scramble when they hit the heat. Take your time here. Add the first few tablespoons very slowly, then gradually increase the stream as the egg mixture warms up.
Once all the broth is incorporated, pour the mixture into a small saucepan and set it over low heat. Stir constantly with a wooden spoon or silicone spatula until the sauce thickens slightly and coats the back of a spoon - about 3–4 minutes. It should never boil. If you see it starting to bubble, immediately pull it off the heat and stir vigorously.
Season with salt and pepper, stir in the fresh dill, and set aside over the lowest possible heat (or off heat, covered - it will stay warm for 10–15 minutes).

Pat the salmon fillets completely dry with paper towels - this is the most important step for crispy skin. Any moisture on the surface will steam the fish instead of sear it. Season generously with salt and freshly cracked pepper on both sides.
Let the salmon sit at room temperature for 10–15 minutes before cooking if you have time. Cold salmon straight from the fridge tends to cook unevenly, with the outside overdone before the center reaches temperature.

Heat the olive oil in a heavy skillet (stainless steel or cast iron works best) over medium-high heat until shimmering - you want the pan properly hot before the fish goes in.
Place the salmon fillets skin-side up into hot oil in a nonstick pan.
Don't move the salmon. Let it cook undisturbed for 4–6 minutes. You'll know it's ready to flip when the fish releases easily from the pan and the flesh has turned opaque about halfway up the sides of the fillet.
Flip the salmon and cook 2–4 minutes on the flesh side, depending on thickness, until just cooked through. For medium (the best texture), pull it at 125–130°F on an instant-read thermometer. For medium-well, aim for 130–135°F.

Add the butter and smashed garlic cloves to the pan. Let the butter melt and foam, then tilt the pan and spoon the butter over the salmon repeatedly for about 30 seconds. This is called basting - it adds richness and keeps the fish moist as it finishes cooking.
Remove the salmon to a plate and let it rest for 2–3 minutes.

Don't wash the pan yet. Pour off any excess oil, leaving the browned bits and any butter. Add 1 tablespoon of fresh lemon juice to the hot pan and stir with a wooden spoon to scrape up those caramelized bits. Stir this deglazing liquid into your avgolemono sauce - it adds depth and ties the salmon flavor into the sauce.

Spoon a generous pool of avgolemono sauce onto each plate. Set the salmon fillet on top, skin-side up to keep it crispy. Garnish with fresh dill, a squeeze of lemon, and lemon slices alongside. Serve immediately.

Make the avgolemono first - it can sit over a double boiler on the lowest heat while you cook the salmon. Do not let it boil or it will curdle.
Pan drippings trick: after removing the salmon, pour off excess oil and deglaze the pan with 1 tablespoon of lemon juice. Stir those browned bits into the avgolemono at the end for extra depth.
Dill vs. oregano: the original avgolemono sauce uses Greek oregano, but fresh dill pairs better with salmon. Use whichever you have or prefer.
Broth swap: use fish stock or clam juice in place of chicken broth for a more seafood-forward sauce.
Leftovers: avgolemono does not store well - make only what you'll use. The salmon keeps for up to 3 days refrigerated; reheat gently.

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