Romantic Pan-Seared Salmon with Lemon-Dill Butter Sauce & Chocolate Lava Cakes
Indulge in a romantic dinner for two with this exquisite meal featuring perfectly pan-seared salmon with a luscious lemon-dill butter garlic sauce, complemented by decadent, warm chocolate lava cakes.
Equipment
- Paper towels
- Large, oven-safe skillet
- Heatproof bowl
- Saucepan
- Microwave (optional)
- Medium bowl
- Whisk
- Ramekins
- Baking sheet
Ingredients
Pan-Seared Salmon with Lemon-Dill Butter Sauce
- 2 each Salmon fillets approx. 6 oz
- Salt to taste
- Black pepper to taste
- pinch Garlic powder
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 1 clove Garlic minced
- 1/4 cup White wine or chicken broth
- 1/2 Lemon juiced
- 1 tablespoon Fresh dill chopped
Chocolate Lava Cakes
- 1/2 cup Unsalted butter 1 stick
- 4 ounces Bittersweet chocolate good-quality
- 2 large Eggs
- 2 large Egg yolks
- 1/4 cup Granulated sugar
- 2 tablespoons All-purpose flour
- Powdered sugar for dusting (optional)
- Fresh berries for garnish (optional)
- Vanilla ice cream for serving (optional)
Instructions
Pan-Seared Salmon with Lemon-Dill Butter Sauce
- Pat salmon fillets dry and season generously with salt, black pepper, and garlic powder.
- Heat olive oil in an oven-safe skillet over medium-high heat, then place salmon skin-side down and sear for 4-5 minutes until crispy and golden brown.
- Flip the salmon, reduce heat to medium, and cook for another 3-5 minutes until desired doneness is reached, then remove from pan and set aside.
- In the same skillet, melt butter, add minced garlic, and cook for 30 seconds until fragrant, then pour in white wine or chicken broth, scraping up browned bits.
- Bring sauce to a simmer, stir in lemon juice and chopped dill, then season with salt and pepper to taste.
- Spoon the lemon-dill butter sauce generously over the seared salmon.
Chocolate Lava Cakes
- Preheat oven to 400°F (200°C) and prepare four 6-ounce ramekins by greasing and flouring them.
- Melt unsalted butter with good-quality bittersweet chocolate in a heatproof bowl, stirring until smooth, then remove from heat and cool slightly.
- In a separate bowl, whisk eggs and egg yolks with granulated sugar until light and creamy, then gradually whisk in the melted chocolate mixture until well combined.
- Stir in all-purpose flour until just incorporated, being careful not to overmix.
- Divide batter among prepared ramekins, place on a baking sheet, and bake for 12-14 minutes until edges are set but the center still jiggles.
- Carefully remove from oven, let cool for 1 minute, then invert cakes onto small plates and serve immediately with optional toppings.
Notes
For crisper salmon skin, ensure the skillet is very hot before adding the fish. Do not overcrowd the pan. When making the lava cakes, be careful not to overbake them, as a slightly gooey center is key to their charm. If you don't have ramekins, you can use a muffin tin, adjusting baking time as needed.