Faroe Island Salmon Recipe

Prepare and season salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove if present. Season both sides lightly with kosher salt (about 1/2 tsp per fillet distributed across both sides), freshly ground black pepper, and a light dusting of Espelette pepper (about 1/4 tsp per fillet). Rub 1/2 tablespoon olive oil over the flesh side to help the seasoning adhere.

Cook salmon (pan-sear then oven finish)

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add the remaining 1/2 tablespoon olive oil and when it shimmers lay the salmon fillets skin-side down, pressing gently for 5–10 seconds so the skin makes full contact. Sear without moving for 3–4 minutes until the skin is crisp and the sides of the fillet appear cooked about one-third of the way up. Flip the fillets and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the top for 20–30 seconds, then transfer the skillet to the preheated oven. Roast for 4–6 minutes (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 120–125°F (49–52°C) for medium-rare to medium. Remove from oven and let rest 2–3 minutes; residual heat will carry to ~125–130°F.

Finish

While resting, spoon pan juices over the fillets once more. Transfer salmon to plates, skin-side down, and reserve skillet juices for drizzling.

Prep vegetables

Trim and thinly slice the fennel bulb on a mandoline or with a sharp knife into very thin slices (you should have about 1 cup loosely packed). Reserve and finely chop 2 tablespoons of fennel fronds for garnish. Trim the root ends of the spring onions and slice on a sharp bias into 1/8–1/4 inch pieces, using both white and tender green parts (about 3 whole scallions).

Make dressing

In a small bowl or jar, combine the juice and zest of 1 lemon, 2 tablespoons extra-virgin olive oil, 1 teaspoon white wine (or Champagne) vinegar, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified.

Toss salad

Place the thinly sliced fennel and scallions in a bowl. Pour the dressing over them and toss gently to coat. Let sit at room temperature for 5–10 minutes to mellow and slightly soften the fennel. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.

Plate and garnish

Divide the fennel–spring onion salad between two plates, forming a bed in the center. Place a rested salmon fillet atop each salad. Drizzle any reserved pan juices over the salmon and finish with a small sprinkle of chopped fennel fronds. Serve with lemon wedges on the side and, if desired, an extra dusting of Espelette for color and warmth.