Ingredients
Scale
4 salmon fillets (skin-on, 6-8 ounces each)
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons extra virgin olive oil
Lemon, for serving
For Sauce:
2 tablespoons fresh squeezed lemon juice
2 tablespoons dry white wine
1 garlic clove, lightly crushed
2 tablespoons heavy cream
7 tablespoons butter, chilled and diced
Salt, to taste
Instructions
- Brine salmon: For well-seasoned salmon with minimal albumin, season fish with coarse kosher salt and leave at room temperature for 15 minutes. Then rinse under cool water and dry well. Season skin generously with coarse salt and black pepper.
- Sear fish: Preheat nonstick skillet over medium-high heat. Once hot, add extra virgin olive oil to the pan, then add salmon fillets, skin side down. Season the flesh of the fish with salt and set your timer for 6 minutes. Then check your salmon. You should see the lighter, cooked part of the fish at around 2/3 the way up the side of the fish. Flip fillets gently. Set your timer for 90 seconds. Use an instant-read thermometer to temp the fish. For medium to medium well salmon, remove at 130 degrees, and let carry-over cooking take it to 135 degrees. Tent salmon with foil and make sauce.
- Make lemon butter sauce: Add lemon juice and white wine to a small, heavy saucepan. Add lightly crushed garlic clove to the pot and bring to a simmer for 2-3 minutes. Add heavy cream and return to a simmer. Remove from the heat. Begin adding pieces of cold butter and whisking. If the sauce cools and the butter stops melting, return the pan to heat for a few seconds - just long enough to begin melting the butter again - then remove from the heat and continue adding butter and whisking. Before serving, remove the garlic clove, then taste the sauce and add a pinch of salt, if needed.
- Garnish and serve: Drizzle salmon fillets with lemon butter sauce and garnish with diced chives, if desired.
Notes
- I tested this recipe using stainless steel, cast iron and nonstick skillets for searing the salmon. For consistency and simplicity, the nonstick skillet was the winner. It heated pretty evenly, crisped the skin well and didn't even hint at sticking. Consistently a stress-free cooking experience.
- For rare salmon, remove fish from pan at 115°F. Medium-rare, remove around 120°F. For medium, remove around 125°F.
- Prep Time: 20
- Cook Time: 15
- Category: lunch, dinner
- Method: stovetop
- Cuisine: American, French
Nutrition
- Serving Size: 1/4
- Calories: 662
- Sugar: 0.3 g
- Sodium: 1512.7 mg
- Fat: 33.8 g
- Carbohydrates: 1.2 g
- Protein: 88.4 g
- Cholesterol: 229.1 mg