Name: Americana Restaurants Pan Seared King Salmon Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 4 6 oz each king salmon fillets, skin on; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs neutral oil (vegetable or canola); 1 tbs unsalted butter; 4 to taste lemon wedges (for finishing); 1 lb baby Yukon gold potatoes; 1 tbs olive oil; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 cup wood chips for smoking (apple or alder), soaked 30 min; 2 tbs fresh chives, thinly sliced; 0.5 cup dry white wine (Sauvignon Blanc or Pinot Grigio); 2 tsp white wine vinegar; 1 small shallot, finely minced; 2 tbs heavy cream; 6 tbs cold unsalted butter, cubed; 2 tbs fresh dill, finely chopped; 1 tsp lemon juice; 0.5 tsp kosher salt; 0.25 tsp white pepper (or black), ground; 0.25 cup microgreens or baby dill; 4 to taste extra lemon wedges

Method

Pan-Seared King Salmon

1
Prep salmon
Pat salmon fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let rest at room temperature while preparing other components, about 10 minutes.
2
Sear
Heat a large heavy skillet (preferably cast iron) over medium-high until hot. Add neutral oil and swirl to coat. Place salmon fillets skin-side down, pressing gently for 10 seconds to ensure even contact. Cook skin-side down without moving for 4–5 minutes until skin is crisp and the fillet is cooked about two-thirds of the way up.
3
Finish
Flip fillets and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the tops while cooking for an additional 30–60 seconds for medium doneness (internal temp ~120–125°F / 49–52°C). Remove to a warm plate and tent loosely with foil for 2 minutes. Squeeze a little lemon over each fillet before plating.

Smoked Potatoes

4
Prepare potatoes
Preheat oven to 400°F (200°C) if using oven for finishing, or prepare a grill/smoker for medium heat (~350–375°F). Halve larger baby Yukon golds so all pieces are roughly the same size. Toss potatoes with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.
5
Smoke
If using a grill: set up for indirect heat and add soaked wood chips to a smoker box or foil pouch with holes. Place potatoes on the grill grates over indirect heat, cover, and smoke for 20–25 minutes until tender and lightly smoked. If using an oven: place on a rimmed baking sheet and roast 25–30 minutes until tender and golden (you can add a few soaked wood chips on a piece of foil in the oven to add mild smoke if desired).
6
Finish and dress
When potatoes are tender, remove from heat and toss with sliced fresh chives. Taste and adjust seasoning. Keep warm until serving.

Dill Buerre Blanc

7
Reduce
In a small heavy-bottomed saucepan, combine 1/2 cup dry white wine, 2 tsp white wine vinegar and the finely minced shallot. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (roughly 6–8 minutes).
8
Mount with butter
Lower heat to low. Add 2 tablespoons heavy cream and stir briefly. Off the heat and while whisking constantly, add the cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more. Continue until all butter is incorporated and sauce is smooth and velvety. If sauce becomes too thin, return to very low heat and whisk briefly; do not boil.
9
Finish sauce
Stir in 2 tablespoons chopped fresh dill, 1 tsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp white or black pepper. Taste and adjust seasoning. Keep warm (over a double boiler or in a thermos) until plating; sauce will thicken slightly as it cools.

Plating & Garnish

10
Spoon a shallow pool of dill buerre blanc onto each plate. Arrange 3–4 smoked potato halves beside the sauce. Place a pan-seared king salmon fillet on top or slightly overlapping the potatoes. Spoon an extra tablespoon of warm buerre blanc over the top of the fillet. Garnish with microgreens or baby dill and serve with lemon wedges on the side.

Pan Seared King Salmon Recipe

Ingredients