Maryland Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes.

Cook salmon

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbs butter. When butter is hot and foaming, place salmon fillets skin-side down and sear without moving 3–4 minutes until skin is crisp. Flip fillets and sear the flesh side 1 minute. Transfer skillet to the oven and roast 4–6 minutes more, until salmon reaches an internal temperature of 125–130°F for medium (or to desired doneness). Remove salmon to a warm plate and tent with foil.

Warm crab

While salmon is roasting, heat 1 tbs butter in a small skillet over medium heat. Add minced shallot and sauté 1–2 minutes until translucent. Add lump crabmeat and 1 tbs lemon juice and warm gently for 1–2 minutes, taking care not to break up the lumps. Season with a pinch of salt and 1/2 tbs chopped parsley. Set aside, covered, to keep warm.

Make sauce base

In a small saucepan over medium heat, melt 2 tbs butter. Add the minced shallot and cook 1–2 minutes until fragrant and softened but not brown. Add 1/4 cup dry white wine and bring to a simmer. Reduce the wine by about half (2–3 minutes).

Finish sauce

Whisk in 1 tsp Dijon mustard and 1 tsp lemon juice. Stir in 1/2 cup light cream and bring to a gentle simmer until the sauce thickens slightly, about 2–3 minutes. Reduce heat to low and whisk in 2 tbs grated Parmesan and 1/4 tsp dry mustard (if using). Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning. Keep warm. If the sauce becomes too thick, thin with up to 1–2 tbs water or additional cream.

Combine crab with sauce

Gently fold the warmed lump crabmeat into the thermidor sauce, keeping lumps intact. Warm together for 30–60 seconds, then remove from heat. Reserve a small spoonful of crab in sauce for plating garnish.

Cook potatoes

Place peeled and cut Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Mash and season

Drain potatoes well and return them to the hot pot to dry for 1 minute. Add 3 tbs butter and 1/2 cup whole milk. Mash with a potato masher or ricer to desired texture. Season with 1 tsp salt and 1/4 tsp black pepper. Keep warm until plating.

Cook vegetable

If using asparagus or haricots verts: Trim ends. Bring a pot of salted water to a boil and blanch vegetables 2–3 minutes until bright green and just tender. Immediately plunge into ice water to stop cooking, then drain. Toss with 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Reheat briefly in a skillet or serve chilled as preferred. Finish with a squeeze of lemon wedge before plating.

Place a generous scoop of Yukon Gold mashed potatoes on each plate. Position a roasted salmon fillet on top or leaning against the potatoes (skin-side down shown). Spoon warm crabmeat in thermidor sauce over the top of the salmon, leaving a small amount of sauce to drizzle around the plate. Arrange the vegetable of the day alongside. Garnish with chopped chives or parsley and extra lemon wedges. Serve immediately.