Salmon W/ Blue Crab Recipe

Prepare salmon

Remove salmon from refrigerator 15 minutes before cooking to come closer to room temperature. Pat fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/2 tsp per side for two fillets total) and freshly ground black pepper.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, place salmon fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure even contact. Sear undisturbed for 4–5 minutes until skin is crisp and edges are opaque.

Finish cooking

Flip fillets and reduce heat to medium. Add lemon zest and squeeze 1/2 of the lemon over the fish. Continue to cook for 2–4 minutes, depending on thickness, until salmon registers 120–125°F (49–52°C) for medium-rare to medium, or cook longer to desired doneness. Remove salmon to a warm plate and tent loosely with foil while you finish the sauce.

Sweat aromatics

In the same skillet used for salmon (wipe out excess oil if it burned, leaving fond), reduce heat to medium and add 1 tbs butter. Add the finely minced shallot and cook, stirring, for 1–2 minutes until softened and translucent but not browned. Add minced garlic and cook 30 seconds until fragrant.

Deglaze

Pour in 1/4 cup dry white wine (or seafood stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Mount sauce with butter and cream

Lower heat to medium-low. Add the remaining 3 tbs unsalted butter in small pieces, whisking or stirring to emulsify into the reduced wine. Stir in 1/4 cup heavy cream and 1 tsp Dijon mustard; simmer gently 1–2 minutes until slightly thickened.

Add crab and season

Gently fold in 6 oz lump blue crab meat, being careful not to over-stir so lumps remain intact. Add 1 tbs lemon juice, 1 tbs chopped chives, 1 tbs chopped parsley, 1/4 tsp smoked paprika. Taste and season with sea salt and freshly ground black pepper to taste (start with 1/8 tsp salt). Warm the crab through for 1–2 minutes—do not boil, to preserve delicate texture.

Finish sauce

If sauce seems too thin, simmer another minute to reduce slightly. If too thick, add up to 1–2 tbs water or stock. Remove from heat and keep warm until plating.

Place a small handful of microgreens or baby arugula in the center of each warmed plate (optional). Set a salmon fillet, skin-side down or up as preferred, on top of the greens or directly on the plate.

Spoon generous portions (about 3 tbs) of the warm blue crab butter sauce over the top of each fillet, allowing some to run onto the plate. Garnish with remaining chopped chives and a light grind of black pepper.

Serve immediately with lemon wedges on the side for squeezing. Suggested accompaniments: roasted fingerling potatoes, steamed asparagus, or a simple herbed rice pilaf.