Ingredients:

  • Two 6 oz skin-on, center cut Salmon Fillets (340g total)
  • 2 Tbsp Neutral Oil (Grapeseed, Canola, or Avocado)
  • 3 Tbsp Unsalted Butter
  • 1 small Shallot, finely minced
  • 1 clove Garlic, minced
  • 2 Tbsp Dry White Wine (e.g., Sauvignon Blanc, optional)
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Herbs (Dill, Parsley, or Chives), chopped
  • Flaky Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Phase 1: Preparation. Pat the salmon fillets vigorously on both sides, especially the skin, using several layers of paper towel to remove moisture. Place fillets skin-side up on a plate lined with paper towels and chill in the fridge for 15-20 minutes uncovered.
  2. Just before cooking, season the flesh side generously with salt and pepper. Season the skin side lightly with salt.
  3. Phase 2: The Sear. Place a heavy-bottomed skillet over medium-high heat. Add the neutral oil and heat until shimmering and almost smoking.
  4. Gently lay the salmon fillets skin-side down into the hot oil, moving them away from you to avoid splashing.
  5. Immediately and gently press down on each fillet with a spatula for the first 15–20 seconds to prevent the skin from curling up.
  6. Reduce the heat slightly to medium. Do not move the fish for 4 to 5 minutes. The skin should turn deep golden brown and crispy.
  7. Flip the salmon (it should release easily if the sear is successful) and cook for 1 to 2 minutes on the flesh side just to finish.
  8. Remove the salmon from the pan. Aim for an internal temperature of 130°F (54°C) for medium-rare. Rest the fish skin-side up on a wire rack for 3 minutes while you make the sauce.
  9. Phase 3: The Lemon-Herb Sauce. Reduce the heat to low. Add 1 Tbsp of the butter, and sauté the minced shallots until softened (about 1 minute). Add garlic and cook for 30 seconds until fragrant.
  10. Add white wine (or stock) and scrape up any delicious brown bits (fond) stuck to the bottom of the pan. Let the liquid reduce by half.
  11. Remove the pan from the heat. Whisk in the remaining 2 Tbsp of cold butter, one tablespoon at a time, until the sauce is creamy and glossy (emulsified).
  12. Stir in the fresh lemon juice and chopped herbs. Taste and adjust seasoning with salt and pepper.
  13. Serve the salmon immediately, drizzling the lemon-herb butter sauce liberally over the fillets.