Alaskan Salmon Recipe

Preheat and season

Preheat the oven to 400°F (200°C). Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil and season skin and flesh with kosher salt and freshly ground black pepper. Squeeze about 1/2 of the lemon over the flesh of each fillet.

Sear and bake

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil and place salmon fillets skin-side down. Sear without moving for 2–3 minutes until the skin is crisp and releases easily. Flip the fillets and sear 30 seconds on the flesh side. Transfer the skillet to the preheated oven and bake 6–8 minutes, or until internal temperature reaches 125–130°F for medium-rare to medium (or longer to desired doneness). Remove from oven and tent loosely with foil while you finish the sauce and sides.

Make sauce

While salmon bakes, melt 2 tablespoons of the unsalted butter in a small saucepan over medium heat. Add the minced shallot and cook 1–2 minutes until softened but not browned. Add the minced garlic and cook 30 seconds until fragrant. Deglaze with the white wine (or chicken stock) and simmer 1 minute to reduce slightly.

Finish sauce

Lower heat to low and whisk in remaining butter, one tablespoon at a time, letting each melt to form an emulsified sauce. Stir in chopped parsley, dill, and chives. Add lemon juice, salt, and black pepper to taste. Keep warm (very low heat) until ready to serve. If sauce is too thick, add a teaspoon of warm water or extra lemon juice to adjust consistency.

Finish salmon with sauce

When salmon is rested, spoon warm herb-butter sauce over each fillet, or pour in the skillet and gently baste. Garnish with extra chopped herbs and a lemon wedge.

Cook potatoes

Place peeled, cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Mash and season

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Warm the milk and cream together. Mash potatoes with a ricer or potato masher until mostly smooth. Add room-temperature butter and cream cheese (if using), then pour in warmed milk/cream a little at a time until you reach desired creaminess. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust. Keep warm until plating.

Cook asparagus

Bring a large pot of salted water to a boil (use 1 teaspoon salt). Prepare an ice bath (optional) if you want very bright green spears. Add asparagus and blanch 2–4 minutes depending on thickness until tender-crisp. If using a steamer basket, steam 3–5 minutes. Immediately transfer to ice bath to stop cooking for bright color, or drain if serving hot.

Finish asparagus

Toss asparagus with 1 tablespoon unsalted butter and a squeeze of the remaining lemon (and a little zest if desired). Season with a pinch of salt and serve alongside salmon and mashed potatoes.

Divide Yukon mashed potatoes among four plates. Place a salmon fillet beside or on top of the potatoes. Arrange steamed asparagus alongside. Spoon additional herb-butter sauce over the salmon and a little around the plate. Garnish with lemon wedges and extra chopped herbs. Serve immediately.