North Atlantic Salmon Recipe

Preheat and prepare

Preheat the oven to 200°C (400°F). Pat the salmon fillets dry with paper towels. Rub both sides lightly with olive oil, then season the flesh side with kosher salt and freshly ground black pepper. Leave skin-side unseasoned to help crisp in the oven.

Sear (optional for crisper skin)

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil. Place salmon fillets skin-side down and sear without moving for 2–3 minutes until the skin is crisp and releases from the pan. Flip briefly (about 20 seconds) to set the top, then remove to make room for baking. If you prefer not to sear, proceed directly to baking.

Bake

Arrange the salmon fillets skin-side down in an ovenproof baking dish or the same skillet spaced slightly apart. Place a lemon slice on each fillet if desired. Transfer to the preheated oven and bake for 8–12 minutes, depending on thickness: aim for internal temperature of 50–52°C (122–125°F) for medium-rare to 60°C (140°F) for well done. Remove from oven and tent loosely with foil while you finish the sauce.

Sweat aromatics

While the oven heats (or after searing the salmon in the same pan), melt 2 tablespoons of the butter together with 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown.

Deglaze with wine

Increase heat to medium-high and pour in the dry white wine. Scrape any brown bits from the pan (if using the same skillet). Let the wine reduce by about half, 2–3 minutes.

Build the sauce

Add the chicken or fish stock and continue to simmer 1–2 minutes. Stir in the lemon juice, lemon zest, Dijon mustard, and honey (if using). Reduce heat to low and whisk in the heavy cream, then add the remaining 1 tablespoon butter, whisking until smooth. Simmer gently 1–2 minutes to thicken slightly. Taste and season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper; adjust sweetness or acidity as needed.

Finish with herbs

Stir in the chopped parsley off the heat. Keep the sauce warm until the salmon is ready.

Optional pan jus

If you seared the salmon in an ovenproof skillet, you can spoon any juices from the roasted fish into the sauce pan to incorporate their flavor before finishing the sauce.

Place each baked salmon fillet on warmed plates. Spoon the lemon-wine sauce generously over the top and around the fish. Garnish with additional chopped parsley and a lemon slice. Serve immediately with a simple side such as steamed asparagus, roasted potatoes, or a green salad.