Columbia River King Salmon Recipe

Bring salmon to room temperature

Remove the salmon from the refrigerator 20 minutes before cooking. Pat the fillets dry thoroughly with paper towels.

Season

Rub olive oil evenly over both sides of the fillets. Season skin and flesh with kosher salt (about 1/2 tsp per fillet total) and freshly ground black pepper.

Sear skin-side

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 tbs olive oil. Place salmon fillets skin-side down and press gently for 10 seconds to ensure full skin contact. Cook undisturbed for 4–5 minutes until the skin is crisp and the sides are cooked about two-thirds of the way up.

Finish in oven (optional but recommended for even doneness)

Preheat oven to 400°F (200°C). Transfer the skillet to the oven (or move fillets to an oven-safe pan) and roast 4–6 minutes depending on thickness for medium doneness (internal temperature 120–125°F / 49–52°C). For medium-well, roast 6–8 minutes. If you prefer, flip and baste once in the last minute.

Rest and finish

Transfer salmon to a plate and let rest for 3–4 minutes. Squeeze a little lemon over each fillet before serving.

Prepare stock

Place the chicken or vegetable stock in a small saucepan and keep warm over low heat; do not boil. If stock is cold, bring to a gentle simmer and then lower heat to keep warm.

Toast farro

In a heavy-bottomed skillet or medium saucepan, heat 1 tbs butter and 1 tbs olive oil over medium heat. Add the farro and stir constantly for 2–3 minutes until grains are glossy and begin to smell nutty. This step helps keep the farro chewy but not mushy.

Sauté aromatics

Add the diced onion and cook 4–5 minutes until translucent, stirring frequently. Add minced garlic and chopped thyme and cook another 30–45 seconds until fragrant.

Deglaze with wine

Pour in the white wine and stir, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Simmer farro

Add 1/2 cup warm stock to the farro and stir until mostly absorbed. Continue adding warm stock in 1/2–3/4 cup increments, stirring frequently and allowing the liquid to be mostly absorbed between additions. This will take 25–30 minutes for pearled farro. Taste for doneness: farro should be tender with a slight chew (al dente).

Finish risotto

Once farro is tender and creamy, lower heat to low. Stir in remaining 1 tbs butter, the grated Parmesan, and the heavy cream. Season with 3/4 tsp salt and 1/4 tsp black pepper (adjust to taste). Stir until creamy and silk-smooth, 1–2 minutes. If mixture is too thick, add up to 2–4 tbs warm stock to reach a risotto-like consistency.

Divide the farro risotto between two warmed plates, creating a shallow bed in the center.

Place a salmon fillet atop each bed of farro, skin-side up or down depending on preference. Spoon any resting juices over the fish and risotto.

Scatter baby arugula or microgreens beside or on top of the salmon, sprinkle chopped chives and lemon zest over the dish, and serve immediately with extra lemon wedges on the side.