Skuna Bay Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper (reserve a small pinch of salt for the polenta if needed). Let sit at room temperature for 10 minutes while you begin the polenta.

Pan-sear salmon

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot. Add 2 tbs olive oil and swirl. Place salmon fillets skin-side down in the pan (do not overcrowd). Press gently with a spatula for 10–15 seconds to ensure full skin contact. Cook skin-side down undisturbed for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides. Flip carefully and add 2 tbs unsalted butter to the pan. Spoon the melted butter over the tops of the fillets for 30–60 seconds until salmon reaches an internal temperature of 120–125°F (49–52°C) for medium-rare to medium. Remove salmon to a warm plate and tent loosely with foil while you make the pan sauce and finish polenta.

Bring liquids to a simmer

In a medium saucepan, combine 3 cups water, 1 cup whole milk and 1 tsp salt. Bring to a gentle simmer over medium heat.

Add polenta

Slowly whisk in 1 cup coarse cornmeal (polenta) in a steady stream to prevent lumps. Reduce heat to low and continue to whisk for 1–2 minutes until the mixture thickens.

Simmer and stir

Cook polenta at a bare simmer, stirring frequently with a wooden spoon or silicone spatula, for 20–25 minutes until creamy and the grains are tender. If it becomes too thick, stir in up to 1/2 cup additional milk or water to reach desired consistency.

Finish polenta

Remove from heat and stir in 2 tbs unsalted butter and 1/2 cup finely grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with up to 1/4 tsp black pepper or more salt if needed. Keep warm until plating.

Sauté shallot

Using the skillet that held the salmon (leave any browned bits and a small amount of fat), reduce heat to medium. If pan is dry, add 1 tbs olive oil. Add the finely minced shallot and sauté for 1–2 minutes until softened and translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Deglaze

Add 1 tbs dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half (about 1 minute).

Add citrus & stock

Stir in 1/4 cup fresh orange juice, 2 tbs fresh lemon juice and 1/4 cup chicken or vegetable stock. Bring to a gentle simmer and reduce until slightly thickened, about 2–3 minutes.

Finish sauce

Whisk in 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Remove pan from heat and mount the sauce by whisking in 1 tbs cold cubed unsalted butter until glossy. Stir in 2 tbs chopped fresh parsley. Taste and adjust acidity or sweetness with a little more lemon juice or honey if desired.

Return salmon briefly

Return salmon to the pan skin-side up for 20–30 seconds to warm through and coat lightly with the sauce, then remove to plate.

Spoon a generous portion of creamy polenta into the center of each plate. Place a salmon fillet on top or slightly offset. Spoon the citrus pan sauce around and a little over the salmon. Garnish with microgreens or chopped parsley and a thin slice of orange or lemon. Serve immediately.