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How to Cook Salmon on Dalandan Butter Sauce

Salmon on dalandan butter sauce is a tender, pan-seared fish dish topped with a rich, citrusy butter sauce made from locally sourced dalandan for a bright yet balanced flavor.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: salmon on dalandan butter sauce, salmon recipe
Servings: 1 serving
Calories: 405kcal
Author: Manny

Ingredients

  • 150 grams salmon fillet
  • 2 Tbsp cooking oil
  • salt and pepper to taste

Dalandan Butter Sauce:

  • 1/2 cup dalandan juice
  • 2 Tbsp cream
  • 1 Tbsp sugar
  • 1/4 cup cold butter cut into cubes

Instructions

How to Cook Salmon On Dalandan Butter Sauce

  • Heat oil in a nonstick pan. Season salmon fillet with salt and pepper.
  • When pan is hot, cook fish for 3 minutes per side. Set aside when done.
  • Pour dalandan juice and sugar in stainless steel saucepan.
  • Cook over low heat until almost two tablespoons of juice is left. Add cream and cook for 2 minutes.
  • Remove from heat and add cold butter, one cube at a time, stirring until it melts before adding another cube.
  • Season to taste. Pour Dalandan Butter Sauce over cooked salmon fillet and serve with your favorite stalks and vegetables, if desired.

Notes

Cooking Tips:

Use a Hot Pan for a Perfect Sear

Make sure your pan is fully heated before adding the salmon to avoid sticking and tearing. A hot surface helps create a light crust that locks in moisture and flavor. If the fish releases easily when flipped, that’s a good sign it has formed a proper sear.

Reduce the Dalandan Juice Properly

Let the dalandan juice simmer until it thickens and concentrates in flavor before adding cream. This step ensures the citrus taste stands out and doesn’t get diluted later on. Rushing this process can result in a weak and watery sauce.

Add Cold Butter Gradually for a Smooth Sauce

Always add cold butter one piece at a time while stirring to keep the sauce smooth and stable. This technique helps emulsify the sauce, preventing it from separating into oil and liquid. If added too quickly, the sauce can turn greasy instead of silky.