Salmon Au Poivre* Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt. Press the coarsely crushed black peppercorns onto the flesh side of each fillet so they form an even crust. Let rest at room temperature for 10 minutes.

Heat pan

Heat a large heavy skillet (preferably cast-iron) over medium-high heat until hot, about 2–3 minutes. Add the olive oil and swirl to coat the pan.

Sear salmon

Place the salmon fillets flesh-side down in the hot pan (pepper crust down). Sear without moving for 3–4 minutes, until a deep golden crust forms and the edges begin to turn opaque. Reduce heat to medium-low.

Finish with butter

Flip the fillets carefully and add the unsalted butter to the pan. Spoon the melted butter over the salmon for 30–60 seconds to finish cooking; cook until the salmon reaches internal temperature of 125–130°F (51–54°C) for medium-rare to medium, about 1–2 minutes more depending on thickness. Remove from pan and rest 2–3 minutes.

While the salmon rests, whisk the lemon juice, Dijon mustard and honey in a medium bowl until combined. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season with fine sea salt and freshly ground black pepper to taste. Stir in the chopped parsley. Taste and adjust acidity or seasoning as needed.

Optional warm pan drizzle

If you want a warm, slightly nutty finish, remove the pan from heat and swirl in 1 teaspoon of the vinaigrette into the remaining butter and fond for 10 seconds, then drizzle this over the salmon right before serving.

Place each salmon fillet on plates. Spoon 1 to 2 tablespoons of lemon vinaigrette over each fillet and around the plate. Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.