Pan-seared Salmon Recipe

Prep

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until very hot. Add 2 tbs olive oil and swirl to coat. Place salmon fillets skin-side down, pressing gently with a spatula for 10–15 seconds to prevent curling.

Sear without moving for 4–5 minutes, until skin is deeply golden and crisp. Reduce heat to medium, add 1 tbs butter to the pan, and baste the top of the fillets for 30–60 seconds while spooning melted butter over the flesh.

Flip the fillets and cook on the flesh side for 30–60 seconds for medium doneness (internal temp 120–125°F / 49–52°C) or longer if desired. Remove from pan and tent loosely with foil to rest while finishing sauces and sides.

Prepare stock

Keep the 4 cups of chicken or vegetable stock warm in a saucepan over low heat. Having warm stock helps the rice cook evenly.

Sear shrimp

In a medium skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. Season shrimp lightly with salt and pepper. When butter foams, add shrimp and cook 1–1.5 minutes per side until just opaque. Remove shrimp and set aside. They will be folded into the risotto near the end.

Start risotto

In a wide, heavy saucepan over medium heat, melt 1 tbs butter. Add 1 minced shallot and cook 2–3 minutes until translucent. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Add 1 cup Arborio rice and stir to coat, toasting for 1–2 minutes until edges look translucent.

Deglaze

Pour in 1 cup dry white wine and stir until the wine is almost fully absorbed by the rice.

Cook rice

Add warm stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes until rice is creamy and al dente.

Finish risotto

When rice is nearly done, stir in reserved shrimp, 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 cup grated Parmesan, 2 tbs unsalted butter (for mounting), salt and pepper to taste. Stir gently until shrimp are heated through and the risotto is glossy and creamy. Keep warm.

In a small saucepan or skillet over medium heat, melt 1 tbs butter. Add 1 cup thawed English peas and cook 2–3 minutes until heated through. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1 tbs chopped fresh mint if using. Keep warm until plating.

Reduce aromatics

In a small saucepan over medium heat, combine 1 minced shallot, 1/2 cup dry white wine, and 1 tbs white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (about 6–8 minutes).

Mount butter

Optional: stir in 1 tsp heavy cream to help stabilize the sauce. Reduce heat to low. Whisk in the cold, cubed butter a few cubes at a time, whisking constantly to emulsify. Do not allow the sauce to boil. Continue until all butter is incorporated and sauce is smooth and velvety.

Season the beurre blanc with 1/2 tsp salt, 1/4 tsp white or black pepper, and 1 tsp fresh lemon juice. Taste and adjust seasoning. Keep warm (off direct heat) and use shortly after making — if it cools it may separate; gently re-warm and whisk to revive.

Spoon a generous portion of lemon shrimp risotto onto each plate. Arrange a portion of the English peas to the side or on top of the risotto. Place a pan-seared salmon fillet (skin-side up or down per preference) beside or atop the risotto.

Drizzle 1–2 tablespoons of beurre blanc around and lightly over the salmon and risotto. Garnish with lemon wedges and an extra sprinkle of lemon zest or chopped parsley if desired. Serve immediately.