Filet De Saumon / Salmon Recipe

Prepare the fish

Pat the salmon fillets thoroughly dry with paper towels. This helps achieve a good sear and prevents splatter.

Season both sides of each fillet with the kosher salt and freshly ground black pepper. If fillets are thick (2 in/5 cm), make two shallow diagonal slashes across the skin to promote even cooking.

Let seasoned fillets sit at room temperature for 10–15 minutes while you heat the pan; this reduces temperature shock and helps even cooking.

Sear the salmon

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add the olive oil and 1 tablespoon of butter. When the butter foams and the pan is shimmering, place the salmon fillets skin-side down, spacing them so they do not touch. Press gently with a spatula for 10 seconds to keep skin flat.

Cook skin-side down without moving for 4–6 minutes depending on thickness, until the skin is crisp and you can see the cooked color move up the side about two-thirds of the way. If the fillets are very thin, adjust to 3–4 minutes; for thick fillets, 6–7 minutes may be needed.

Flip the fillets carefully and cook on the flesh side for 1–2 minutes for medium-rare to medium (internal temperature 50–54°C / 122–130°F) or 3–4 minutes for well done (60°C / 140°F). Remove salmon to a warm plate and loosely tent with foil to rest while you make the pan sauce.

Make the pan sauce

With the skillet still over medium heat, add the remaining 2 tablespoons of butter. Add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned. Add the minced garlic and cook 20–30 seconds until fragrant.

Pour in the white wine (or stock) and scrape any browned bits from the bottom of the pan with a wooden spoon (deglaze). Allow the liquid to simmer and reduce by about half, 2–3 minutes.

Stir in the lemon juice, chopped parsley, and capers (if using). Taste and season with the additional 1/4 tsp salt and 1/4 tsp black pepper as needed. Swirl in the pan juices and remaining melted butter to create a glossy sauce, about 30–60 seconds.

Return the salmon to the pan briefly (30 seconds) to warm and coat with the sauce, or spoon the sauce over the fillets on the serving plate.

Serve immediately with lemon wedges on the side.