Barely Cooked Salmon Recipe

Prepare salmon

Pat the salmon dry with paper towels. Check for pin bones and remove with tweezers. Cut the fillet into 4 portions (about 4 oz each).

Season and rest

Season both sides lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Drizzle 2 tbsp extra-virgin olive oil over the fillets and squeeze the juice of 1 lemon evenly across. Let rest at room temperature for 10 minutes to allow flavors to penetrate and to take the chill off.

Sear briefly (optional)

Heat a nonstick or stainless steel skillet over high heat until hot but not smoking. Add a thin film of oil. Sear the salmon portions skinless-side down for 20–30 seconds to develop a faint crust, then flip and sear the other side for 10–15 seconds. The goal is to barely cook: the center should remain translucent and just warmed. If you prefer no sear, skip this step and serve as crudo-style, chilled.

Finish with herbs

Transfer salmon to a warm plate. Sprinkle 2 tbsp chopped fresh dill over the portions and adjust seasoning to taste with a small pinch of salt or pepper if needed. Keep warm while you finish the vegetables and sauce, or chill briefly if serving crudo-style.

Shape and par-cook (if desired)

If you used larger potatoes, use a small Parisienne scoop or melon baller to create uniform spheres. For carrots and parsnip, use the same scoop to create similar-sized balls. Alternatively, slice into 1/2" rounds for even cooking. Bring a pot of salted water to a simmer and par-cook the vegetables for 6–8 minutes until just tender but still holding shape. Drain well.

Glaze and finish

In a wide sauté pan over medium heat, melt 3 tbsp unsalted butter until foaming. Add the par-cooked root vegetables in a single layer. Add 1 cup stock and 2 tbsp fresh thyme (or the sprigs). Increase heat to medium-high and allow the stock to reduce by about two-thirds, basting the vegetables occasionally. Continue cooking until the stock has mostly evaporated and the butter forms a glossy glaze on the vegetables, about 6–8 minutes. Season with 1 tsp salt and 1 tsp black pepper. Keep warm.

Clean and sweat leeks

Slice the leeks into 1/4" rounds and rinse thoroughly to remove grit. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add the leeks and sweat gently for 5–7 minutes until softened but not browned.

Deglaze and reduce

Add 1 cup dry white wine to the leek pan and raise heat to medium-high. Simmer until the wine has reduced by about half (4–6 minutes). Add 1 cup stock and continue to simmer until the liquid is reduced again by roughly half.

Finish sauce

Lower the heat to medium-low and stir in the heavy cream (quantity: 1/4 cup). Simmer gently 2–3 minutes to thicken slightly. Remove from heat and stir in 1 tsp black truffle oil (or a teaspoon of finely grated truffle) and 1 tbsp chopped parsley. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm.

Warm plates. Spoon a base of the leek-truffle marinière in the center of each plate (about 2–3 tbsp). Arrange a portion of glazed root vegetables beside the sauce.

Place one salmon portion atop or slightly leaning on the sauce so the barely cooked flesh warms gently from the sauce. Spoon a little of the leek sauce over the edge of the salmon if desired (do not drown the fish).

Garnish with a small handful of microgreens or baby arugula and a lemon wedge. Serve immediately.