Ingredients:

  • 4 Salmon Fillets (skin on, 6 oz / 170g each)
  • 2 Tbsp (30 ml) High-Heat Cooking Oil (e.g., Rapeseed, Canola, or Grapeseed oil)
  • 1 tsp (5g) Sea Salt, plus extra for seasoning
  • 1/2 tsp (2g) Black Pepper, freshly ground
  • 1 lb (450g) Large Prawns / Shrimp (peeled, deveined, tails optional)
  • 2 Tbsp (28g) Unsalted Butter
  • 1 Tbsp (15 ml) Olive Oil
  • 4 Cloves Garlic, minced (approx. 1 Tbsp)
  • 1/4 cup (60 ml) Dry White Wine (or substitute with extra chicken stock/broth)
  • 1 cup (240 ml) Chicken or Fish Stock (low sodium)
  • 1/2 cup (120 ml) Double Cream / Heavy Cream (minimum 35% fat content)
  • 1 Tbsp (15g) Lemon Zest
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 2 Tbsp (10g) Fresh Dill, finely chopped
  • 2 Tbsp (10g) Fresh Parsley, chopped
  • Salt and Pepper to taste

Instructions:

  1. Prep Fillets: Pat the salmon fillets completely dry using kitchen paper. Season liberally with salt and pepper on all sides.
  2. Heat the Pan: Heat the high-heat oil in a large skillet over medium-high heat until shimmering.
  3. Sear the Salmon: Place the fillets in the hot pan, skin-side down. Press gently on the top of each fillet for the first 15 seconds to ensure full contact and prevent curling.
  4. Cook Skin-Side: Cook undisturbed for 4–5 minutes, until the skin is deeply golden and crispy, and the flesh has turned opaque about two-thirds of the way up the side.
  5. Finish Cooking: Flip the fillets carefully. Cook for another 1–2 minutes, or until the internal temperature reaches 145°F (63°C). Remove the salmon from the pan and set aside on a warm plate.
  6. Sauté Aromatics: Reduce the heat to medium. Add the butter and olive oil to the same pan. Once melted, add the minced garlic and sauté for 60 seconds until fragrant (do not brown).
  7. Deglaze (Optional): Pour in the white wine (if using) and scrape up any delicious browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 1 minute).
  8. Add Prawns/Shrimp: Increase the heat slightly. Add the peeled prawns and cook for 2–3 minutes, turning once, until they are pink, opaque, and just cooked through. Remove the cooked prawns from the pan and set aside with the salmon.
  9. Make the Sauce: Pour in the chicken stock. Bring to a rapid simmer and reduce slightly (about 1 minute). Pour in the heavy cream and return to a gentle simmer.
  10. Season and Finish: Stir in the lemon zest, lemon juice, half of the dill, and half of the parsley. Taste and season generously with salt and pepper.
  11. Combine: Return the cooked prawns/shrimp to the sauce and stir gently to coat. Simmer for 30 seconds to reheat the prawns.
  12. Serve: Place one salmon fillet on each plate (skin-side up for maximum crunch!). Spoon a generous portion of the creamy garlic prawns and sauce over the top of and around the fish. Garnish with the remaining fresh dill and parsley.