Pesce Di Salmone Recipe

1. Prepare fillets

Pat salmon fillets dry with paper towels. Season both sides evenly with 1 tsp salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes.

2. Sear salmon

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat. Place fillets skin-side down, pressing gently with a spatula for 10 seconds to prevent curling. Reduce heat to medium and cook skin-side down for 4–5 minutes, until skin is crisp and the fish is cooked about two-thirds of the way up the sides.

3. Finish and rest

Flip fillets and add 1 tbs unsalted butter to the pan. Spoon melted butter over the top while cooking for 30–60 seconds until just cooked through (internal temperature ~125–130°F / 52–55°C for medium). Transfer salmon to a warm plate and tent loosely with foil to rest while you make the sauce.

4. Sauté aromatics

Using the same skillet with the fond (brown bits) from the salmon, reduce heat to medium. If pan is dry, add 1 tbs olive oil. Add the minced shallot and cook, stirring, for 1–2 minutes until softened and translucent but not browned. Add the minced garlic and cook for 20–30 seconds until fragrant.

5. Deglaze with Marsala

Pour in 1 cup dry Marsala wine to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half, approximately 4–6 minutes.

6. Add stock and reduce

Add 1 cup chicken or vegetable stock and 1 tsp fresh thyme leaves. Bring to a simmer and reduce until liquid is reduced by about half again, roughly 6–8 minutes. The sauce should be slightly syrupy.

7. Finish with cream and butter

Lower heat to medium-low. Stir in 2 tbs heavy cream, then whisk in the cold cubed unsalted butter (4 tbs) a few pieces at a time until fully incorporated and the sauce is glossy and slightly thickened. Do not boil after adding butter. Taste and add 1 tbs lemon juice, then season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste.

8. Strain (optional) and keep warm

If you prefer a smooth sauce, strain the sauce through a fine-mesh sieve into a small saucepan or bowl, pressing on solids to extract flavor. Keep warm over very low heat until ready to serve.

9. Plate

Return salmon to the skillet or serve fillets on warmed plates and spoon the Marsala butter sauce over the top or alongside. Garnish with chopped parsley and lemon wedges if using.

10. Sprinkle 2 tbs chopped fresh parsley over plated salmon and serve with lemon wedges alongside for squeezing.