Crispy Salmon with a Witbier Pan Sauce


Hello, whoever it is that reads my blog! For this post, I have recreated one of my earlier dishes. I plan on doing this with some of my favorite older dishes, especially ones that did not get a proper picture. I based this on my July 2010 recipe for salmon in a witbier sauce with a strawberry cucumber salad. I changed around a few things and most importantly, I made this version with crispy skin.


I used Unibroue's Blanche de Chambly for the pan sauce. It's a very straight forward sauce of basically beer, butter, and garlic. The witbier brings in it's flavors of yeast, spice, and citrus that meld beautifully with the butter and garlic. Pour that over your crispy, succulent salmon and you have a top-notch meal. The cucumber and strawberry salad with a touch of honey is a nice side to the salmon and is complemented well by the slight citrus notes in the beer.

This is the kind of simple yet delicious dish that, to me, reinforces beer as an ingredient.


Here's how I made it. Lots more to come soon ;)

P.S. I apologize for always using the same glassware for all my beers. It's my go to glass for some reason :)

Strawberry Cucumber Salad:
  • 1/2 cucumber, chopped 
  • 4 to 7 strawberries, chopped (about an equal amount as the cucumber)
  • 1/4 cup chopped red onion
  • 1 tablespoon honey
  • salt and cracked black pepper to taste
Just combine all the ingredients in a bowl. It's extra good if you let the flavors meld for a bit in the fridge.



Crispy Salmon:
  • salmon fillets
  • salt
  • cracked black pepper
  • olive oil
I made mine like Gordon Ramsay does here. Score the skin of the salmon. Sprinkle with plenty of salt and some pepper. Heat oil in a pan over medium high heat. When the oil starts to smoke, add the salmon with the skin side down. Let it cook for about 4 minutes. Flip and cook for about 3 more minutes. Remove from pan and make your sauce in the same pan.

Witbier Sauce:
  • witbier
  • butter
  • minced garlic
  • salt
Pour a few splashes of the beer into the pan you just cooked the salmon in. Add a teaspoon of minced garlic (I also threw some garlic in with the salmon when I cooked it) and some salt. Let it cook for about 4 minutes and remove from heat. Mix in a tablespoon or two of butter.