Shetland Isles Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with sea salt (reserve a pinch) and freshly ground black pepper.

Whisk the olive oil, lemon juice, Dijon mustard and honey in a small bowl until combined. Spoon half of the marinade over the flesh side of the salmon and gently rub it in. Let the salmon sit at room temperature while you prepare the crust and potatoes (about 15 minutes), or refrigerate up to 30 minutes for a slightly firmer texture. Reserve remaining marinade for finishing after cooking.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil an ovenproof skillet.

Combine the chopped parsley, dill, chives, lemon zest, panko breadcrumbs, melted butter and coarse sea salt in a bowl. Stir until the crumbs are evenly moistened and the herbs are distributed.

Press the herb-panko mixture onto the flesh side of each marinated salmon fillet, forming a compact 1/4–1/2 inch crust. Use the back of a spoon to press firmly so the crust adheres. Leave the skin side bare.

Heat an ovenproof skillet (or nonstick frypan) over medium-high heat. Add 1 tbs olive oil and when shimmering, place the salmon fillets skin-side down. Sear without moving for 2–3 minutes until the skin crisps and releases easily from the pan.

Carefully transfer the skillet (or transfer fillets to the prepared baking sheet crust-side up) to the preheated oven. Roast for 6–9 minutes depending on fillet thickness: aim for an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. The herb crust should be golden but not burnt. If you prefer well-done, roast to 140°F (60°C).

Remove the salmon from the oven. Spoon the reserved marinade sparingly over the crust for a glossy finish if desired. Let rest for 3 minutes before serving to allow juices to redistribute.

While the salmon marinates and bakes, prepare the new potatoes: place potatoes in a medium saucepan and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork, about 12–15 minutes depending on size.

Drain the potatoes and return to the warm pan. Add butter and a teaspoon of olive oil, gently toss to coat. Season with a pinch of sea salt and freshly chopped parsley. Keep warm until ready to plate.

If using crème fraîche/yogurt sauce: stir the optional sauce with the optional capers and a squeeze of lemon (about 1 tsp lemon juice) to make a bright accompaniment. Adjust salt and pepper to taste.

To serve: place a portion of buttery new potatoes on each plate, set a salmon fillet on top or alongside (crust up), garnish with a lemon wedge and a scattering of extra chopped parsley. Offer the crème fraîche-caper sauce on the side if desired.

Serve immediately and enjoy.