Salmon Scampi | 4oz Recipe

Prep the fish

Pat the 4 oz salmon fillet dry with paper towels. Season both sides and the skin lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let sit at room temperature for 5–10 minutes.

Pan-sear salmon

Heat a nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tablespoon olive oil and 1 tablespoon unsalted butter and swirl to coat. Place salmon skin-side down in the pan, pressing gently for 10 seconds to ensure even contact. Cook skin-side down without moving for 3–4 minutes, until the skin is crisp and the fillet is cooked about two-thirds of the way up the side. Flip carefully and cook 30–60 seconds on the flesh side to finish (for medium); remove to a warm plate and tent loosely with foil while you make the sauce.

Sauté aromatics

In the same skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. Add minced shallot and cook 1 minute until softened. Add the garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Deglaze & reduce

Pour in 60 ml dry white wine and scrape up any browned bits from the pan with a wooden spoon. Let the wine reduce by about half, roughly 1–2 minutes.

Build the sauce

Add 60 ml vegetable or seafood stock and 1 tablespoon fresh lemon juice. Bring to a gentle simmer and let reduce by about one-third (1–2 minutes). Stir in 30 ml heavy cream and the remaining 1/4 tsp salt and 1/8 tsp black pepper. Simmer 1 minute to meld flavors.

Finish sauce

Reduce heat to low and whisk in the remaining 1 tablespoon unsalted butter until melted and glossy. Stir in 1 tablespoon chopped parsley. Taste and adjust seasoning with more lemon, salt, or pepper if needed.

While the sauce is finishing, in a small skillet over medium heat toss the halved cherry tomatoes for 30–45 seconds just to warm and slightly blister them (you can do this in the sauce pan before adding cream if preferred). Season tomatoes with a pinch of salt.

To serve: Spoon a pool of scampi sauce onto the center of a warm plate. Place the pan-seared salmon fillet on top, skin-side up or down as preferred. Arrange warmed cherry tomato halves around the fillet. Spoon a little extra sauce over the salmon. Garnish with lemon wedges and microgreens or extra parsley.

Serve immediately.