Seared Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towel. Season both sides and the skin lightly with kosher salt and pepper. Let sit at room temperature for 10 minutes while you prepare the bourride.

Sear salmon

Heat a heavy skillet (cast-iron or stainless steel) over medium-high until hot. Add 2 tbs olive oil and heat until shimmering. Place salmon skin-side down and press lightly to ensure full skin contact. Cook without disturbing 3–4 minutes until skin is crisp and releases easily. Flip and add 1 tbs butter; baste with the melted butter for 1–2 minutes for a medium cook (internal ~125–130°F / 52–54°C). Remove from pan and tent loosely with foil to rest while finishing broth.

Sweat aromatics & fennel

In a wide shallow saucepan over medium heat, add 2 tbs olive oil. When hot, add the chopped shallot, 2 minced garlic cloves, and the thinly sliced fennel. Cook, stirring, until softened and aromatic, about 4–5 minutes, but do not brown.

Cook potatoes

Add the diced Yukon gold potatoes to the pan, stir to coat, and cook 2 minutes. Pour in the dry white wine and simmer 1–2 minutes to reduce slightly.

Add stock & shellfish

Pour in the fish stock, add the bay leaf and thyme, bring to a simmer. Cook until potatoes are just tender, about 8–10 minutes. Add the mussels and shrimp, cover, and cook 4–5 minutes until mussels open and shrimp turn pink. Discard any mussels that do not open. Remove the pot from heat.

Finish broth

Stir in 1 tbs fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Remove and discard bay leaf. Reserve about 1 cup of the broth and set aside to be emulsified with the liaison; keep remaining shellfish and vegetables in the pot, covered and warm.

Make liaison

In a small bowl, whisk together 2 room-temperature egg yolks, 1 minced garlic clove, 1 tbs lemon juice, and 1/2 tsp salt. While whisking vigorously, begin to drizzle the 3/4 cup mild olive oil very slowly to emulsify into a thick mayonnaise. Once thick, whisk in a tablespoon of the reserved warm broth to temper and loosen slightly; then gradually whisk in up to another 1/2 cup of the warm reserved broth until you reach a silky, slightly pourable consistency. Do not add boiling liquid; it should be warm. Adjust seasoning with 1/4 tsp white or black pepper.

Combine liaison with pot

Stir the liaison back into the main pot gently to thicken the broth, warming gently on low for about 1–2 minutes to integrate—do not boil after adding egg-based liaison. Keep shellfish and vegetables in the broth.

Make rouille

In a mortar and pestle or small food processor, combine roasted red pepper, 2 tbs soaked/squeezed bread crumbs, 1 garlic clove, smoked paprika, saffron (if using), 1 tsp lemon juice and 1/4 tsp salt. Grind or process while slowly drizzling in 1/4 cup olive oil until a smooth, thick paste forms. Taste and adjust salt or lemon. Transfer to a small bowl and reserve.

Plate bourride

Ladle warmed mussel-shrimp bourride with potatoes and fennel into shallow bowls, making a bed for the salmon.

Place salmon & finish

Set a seared salmon fillet on top of each bowl of bourride. Dot each plate with 1–2 teaspoons rouille (or serve on the side). Spoon a drizzle of extra-virgin olive oil over the salmon and sprinkle chopped fennel fronds. Serve with lemon wedges for squeezing.