Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper.

Preheat and heat pan

Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers but is not smoking, place the salmon fillets skin-side down, spacing them so they do not touch.

Sear skin

Press the fillets gently with a spatula for 10–15 seconds to ensure even contact, then sear skin-side down without moving for 3–4 minutes, until the skin is crisp and the sides of the fillet become opaque about one-third of the way up.

Add butter and thyme

Reduce heat to medium. Add 2 tbsp unsalted butter, 3–4 fresh thyme sprigs, and 1 tbsp olive oil to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and thyme-infused oil over the salmon (basting) for 30–45 seconds.

Finish in oven

Transfer the skillet to the preheated oven and roast for 4–7 minutes depending on thickness (about 4 minutes for 1-inch fillets, up to 7 for thicker). Salmon is done when it flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Remove from oven.

Rest and finish

Spoon the pan juices and any melted butter over the fillets. Squeeze a little lemon juice over each fillet to taste (about 1/2 tsp per fillet). Let rest for 2 minutes before plating.

Prepare thyme butter

In a small bowl, combine 4 tbsp softened unsalted butter, 2 tsp stripped fresh thyme leaves, 1 minced garlic clove, 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix until uniform and soft.

Slice and spread

Cut the baguette into 8 diagonal slices or halve lengthwise, depending on preferred presentation. Spread approximately 1/2 tbsp of the thyme butter on each slice (adjust to taste).

Toast

Arrange buttered baguette slices on a baking sheet and toast in the same 400°F (200°C) oven for 6–8 minutes, or until the edges are golden and the butter is melted and slightly bubbly. For extra color, broil 1–2 minutes watching closely.

Plate one salmon fillet per person alongside two toasted butter-thyme baguette slices. Garnish with a fresh thyme sprig and a lemon wedge. Serve immediately so baguette remains crisp and salmon warm.