W/ Salmon Recipe

Prep

Pat salmon fillets dry with paper towels. If fillets are thick, score the skin lightly in 2–3 places to prevent curling. Season both sides with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper.

Heat pan

Place a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking, about 1 minute.

Cook skin-side down

Place the salmon fillets skin-side down in the skillet, spacing them so they do not touch. Press gently with a spatula for 10 seconds to ensure full skin contact. Cook undisturbed for 4–5 minutes for 1-inch-thick fillets, until the skin is crisp and the color has moved up two-thirds of the fillet.

Finish on flesh side

Flip the fillets carefully and add the remaining 1 tablespoon olive oil. Cook on the flesh side for 1–2 minutes for medium-rare to medium (internal temp ~125–130°F / 52–54°C) or 3–4 minutes for well-done. Remove salmon to a warm plate and tent loosely with foil while you make the sauce. Squeeze half a lemon over the fillets.

Sauté aromatics

Reduce heat to medium. In the same skillet (leave any browned bits and up to 1 tablespoon fat), add 2 tablespoons butter. When butter melts and foams, add the minced shallot and sauté 1–2 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze

Pour in 1 tablespoon dry white wine or chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid simmer and reduce by half, about 1 minute.

Finish sauce

Stir in 2 teaspoons fresh lemon juice, 1 teaspoon honey or maple syrup, 1 teaspoon capers (if using), 1 tablespoon chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 30–45 seconds until slightly syrupy. Taste and adjust seasoning with additional lemon or salt if needed.

Mount with butter

Off heat, swirl in an additional 1 tablespoon cold butter (optional) to slightly thicken and gloss the sauce. Spoon the sauce over the rested salmon fillets.

Divide salmon among 4 plates. Spoon extra pan sauce over each fillet, garnish with a lemon wedge and a dill sprig. Serve immediately with your choice of sides (rice, roasted vegetables, or salad).