Preheat oven to 425°F (220°C). Pat salmon fillets dry with paper towels. Rub each fillet with 1/2 tbs olive oil, sprinkle evenly with kosher salt (about 3/4 tsp per fillet if dividing) and freshly ground black pepper. Lightly press lemon zest onto the flesh side of each fillet.

Sear and roast

Heat a large ovenproof skillet over medium-high heat until hot. Add remaining 1 tbs olive oil and place salmon fillets skin-side down. Sear without moving 2–3 minutes until skin is crisp and releases easily. Transfer skillet to preheated oven and roast 6–8 minutes, depending on thickness, until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Remove from oven and let rest 3 minutes.

Toasted Barley - Mushroom 'Risotto'

Toast barley

Place a medium saucepan over medium heat and add 1 tbs olive oil plus 1 tbs butter. Once butter melts and is foamy, add rinsed pearl barley and toast, stirring frequently, 4–5 minutes until grains smell nutty and begin to shimmer.

Sweat aromatics

In a separate wide sauté pan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add diced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms and a pinch of salt; cook 5–7 minutes until mushrooms release their liquid and begin to brown.

Combine and deglaze

Add the toasted barley to the sauté pan with the mushrooms and stir to combine. Pour in the dry white wine and scrape any browned bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 2 minutes.

Simmer with stock

Reduce heat to medium-low. Add 1 cup of hot stock to the barley-mushroom mixture and stir frequently. As the liquid is absorbed, add additional stock 1/2–1 cup at a time, stirring often, allowing the barley to absorb the liquid before adding more. Continue this process for 25–30 minutes until barley is tender but still has slight chew (al dente) and mixture is creamy. You may not need all the stock; reserve any leftover.

Finish risotto

Stir in chopped thyme, the 1 tbs unsalted butter (finish), and 3/4 cup grated Grana Padano. Taste and adjust seasoning with salt and black pepper. Keep warm while salmon rests.

Lemon Vinaigrette & Garnish

Make vinaigrette

Whisk together fresh lemon juice, Dijon mustard, honey, and salt in a small bowl. Slowly whisk in extra virgin olive oil until emulsified. Season with black pepper and stir in chopped parsley.

Plate and finish

Spoon a generous portion of the toasted barley-mushroom 'risotto' onto warm plates. Place a roasted Scottish salmon fillet atop each bed of barley, skin-side up for crispness. Drizzle 1/2 to 1 tbs of the lemon vinaigrette around each plate and a light spoonful over the salmon. Garnish with a few lemon segments and a small sprinkle of additional grated Grana Padano, if desired. Serve immediately.