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Seared Salmon Or Pan Fried Snapper With Saute Vegetables And A Drizzle Of Lemon Butter Sauce

  • Yield: 4 servings


  • 4 salmon fillets, (6 to 8 ounces each)
  • Essence
  • 3 tablespoons olive oil
  • 4 red snapper fillets, (6 to 8 ounces each)
  • 1/2 cup flour
  • 1/2 cup vegetable oil
  • 4 cups julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, and shiitake mushrooms
  • Salt
  • Finely ground white pepper
  • 1 cup Lemon Butter Sauce


  • Either season the salmon with Essence. Or, season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely. In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil. Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side. Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side. In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes. To serve, spoon the 1/4 cup of sauce in the center of each plate. Spoon the vegetables in the center of the sauce. Lay the fillets on top of the vegetables. Garnish with parsley.