Farmed New Zealand King Salmon Recipe

Prep

Remove salmon from refrigerator 15–20 minutes before cooking to come closer to room temperature; pat fillets dry with paper towels. Season skin and flesh sides evenly with kosher salt and freshly ground black pepper.

Pan roast

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat. Place salmon fillets skin-side down in skillet, spacing apart. Press gently with a spatula for 10 seconds to keep skin contact. Cook undisturbed for 4–5 minutes, until skin is deeply golden and crisp and you see color moving up the sides about two-thirds of the way.

Finish in pan

Flip fillets and add 2 tbs unsalted butter to the pan. Tilt pan slightly and spoon melted butter over the tops of the fillets (basting) for 1–2 minutes until cooked to medium (internal temperature 125–130°F / 52–54°C) or until desired doneness. Transfer salmon to a warm plate and tent loosely with foil to rest.

Vegetable prep

While salmon comes to room temperature, trim asparagus ends, peel and halve carrots if needed, and rinse sugar snap peas. Slice the shallot thinly and mince garlic.

Sauté vegetables

In a separate large skillet, heat 1 tbs olive oil over medium heat. Add sliced shallot and cook 1–2 minutes until translucent. Add carrots and sauté 3–4 minutes until starting to soften. Add asparagus and sugar snap peas, season with 1 tsp salt and 1/2 tsp pepper, and cook another 3–4 minutes until vegetables are tender-crisp. In the last 30 seconds, add minced garlic and toss to combine. Remove from heat and keep warm.

Timing

If salmon finishes before vegetables, keep salmon tented and finish vegetables just before plating so both are hot.

Deglaze

After removing salmon from its pan, return that pan to medium heat (careful of residual butter). Pour in 1/4 cup dry white wine or stock to deglaze, scraping up browned bits with a wooden spoon; let the liquid reduce by about half, about 1–2 minutes.

Mount sauce

Lower heat to medium-low and stir in 1 tbs fresh lemon juice and 1 tbs chopped dill. Remove pan from heat and add the diced cold 1 tbs butter, swirling continuously to emulsify into a glossy sauce. Taste and adjust with a pinch of salt or a little more lemon if desired. Optionally stir in 1/2 tsp lemon zest and 1 tsp chopped chives.

Finish salmon

Spoon some of the warm sauce over each rested salmon fillet.

Divide the warm seasonal vegetables between two plates. Place a rested salmon fillet on top of or alongside the vegetables. Spoon additional sauce around the fish. Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately.