Wild Columbia River King Salmon Recipe

Pat the salmon fillets very dry with paper towels. If the fillet is thicker than 1 inch, score the skin lightly in two or three places (without cutting the flesh) to prevent curling.

Season both sides of the fillets evenly with kosher salt, black pepper and smoked paprika. Let sit at room temperature while you prepare the vegetables and preheat the pan, about 10 minutes.

Heat a large heavy skillet (cast-iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add the neutral oil and swirl to coat.

Place the salmon fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure full contact and prevent curling. Cook skin-side down undisturbed for 4–5 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Reduce heat to medium-low. Add 1 tablespoon butter to the pan and tilt the pan slightly. Spoon melted butter over the top of the fillets (basting) for 30–60 seconds to finish cooking the flesh to medium-rare to medium (internal temperature 120–125°F/49–52°C for medium-rare, 125–130°F/52–54°C for medium). Total cook time for a 1-inch fillet should be 6–7 minutes.

Transfer salmon to a warm plate, skin-side up to keep skin crisp, and tent loosely with foil while you make the pan sauce and finish vegetables.

While the salmon cooks, parboil the halved fingerling potatoes in salted water for 8–10 minutes until just tender. Drain and let steam-dry briefly.

In a separate skillet, heat 1 tablespoon olive oil over medium-high heat. Add the parboiled potatoes cut-side down and cook without moving for 3–4 minutes until golden. Season with 1/4 tsp sea salt and 1/8 tsp black pepper.

Add the trimmed asparagus to the pan with the potatoes for the last 2 minutes of cooking and toss to combine; they should be bright green and tender-crisp. Remove vegetables to a warm serving plate and keep warm.

Carefully pour off any excess fat from the salmon pan, leaving fond (browned bits). Return the skillet to medium heat and add the minced shallot. Sauté 30–45 seconds until fragrant and translucent; add the crushed garlic and cook 15–20 seconds more.

Deglaze the pan with the white wine (or substitute), scraping up any browned bits with a wooden spoon. Cook until the wine is reduced by half, about 1–2 minutes.

Add the stock and lemon juice and simmer for 1–2 minutes to reduce slightly. If using cream, stir it in now and simmer another 1 minute to thicken slightly.

Lower the heat to low and whisk in the 1 tablespoon cold butter pieces one at a time until the sauce is glossy and slightly thickened (mounting). Stir in the chopped dill, chives and capers. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper or adjust to taste.

If the sauce is too thin, simmer gently an additional minute; if too thick, add a tablespoon of stock.

Spoon a little sauce onto the serving plates and keep the remainder warm until plating.

Place a portion of the warm vegetables on each plate. Set the roasted salmon fillet on top or beside the vegetables, skin-side up to keep crisp.

Spoon the warm seasonal pan sauce over the top edge of the fillet (avoid pouring directly onto the skin to preserve crispness).

Garnish with lemon wedges and microgreens or extra dill. Serve immediately.