Restaurant-Style Pan-Seared Salmon
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Learn how to cook salmon to perfection with a crispy skin, just like in restaurants. This recipe includes steps for preparing the salmon, cooking it with precision, and creating a flavorful sauce to accompany it.
00:15:00 total
Serves 2
medium
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Ingredients
- salmon fillet - watch the video to see (with skin, portioned)
- dill - watch the video to see (sliced)
- salt - to taste
- cooking oil - watch the video to see (a touch)
- butter - watch the video to see (a little, plus extra cubes of unsalted butter for the sauce)
- garlic - watch the video to see
- white wine - watch the video to see
- chicken stock - watch the video to see
- Dijon mustard - watch the video to see
- lemon juice - watch the video to see
- pepper - to taste
- clarified butter - watch the video to see (for the sauce)
Instructions
- Prepare the Salmon: Remove the belly and cook it separately. Check for any pin bones and scales if cooking with the skin. Portion the salmon and dip in sliced dill, then press salt onto the salmon.
- Cook the Salmon: Heat a pan on medium-low and add a touch of oil. Salt the skin of the salmon and place it skin side down in the pan, applying a little pressure. Cook for 4 minutes, then flip. Add a little butter and baste for 2-3 minutes. Remove and let the skin become crispy.
- Make the Sauce: In the same pan, add clarified butter and garlic. Pour in white wine and reduce. Add chicken stock and reduce again. Stir in Dijon mustard, lemon juice, salt, and pepper. Lower the heat and incorporate cubes of unsalted butter, working it in until smooth.
- Serve: Cut the crispy skin into pieces and place on a bed of creamy mash. Pour the sauce over the salmon and serve immediately.
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