Pan Seared Salmon Recipe
Fresh salmon, risotto, seasonal vegetables, lemon caper butter sauce
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Ingredients
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Salmon
Risotto
Seasonal Vegetables
Lemon Caper Butter Sauce
Finishing & Garnish
Method
Salmon
- 1
Prepare salmon
Pat the salmon fillets very dry with paper towels. Season both sides and the edges with kosher salt (about 1/4 tbs per fillet from the listed amount) and freshly ground black pepper.
- 2
- 3
Sear
Place fillets skin-side down (if skin-on) and press gently for 10 seconds to ensure even contact. Sear without moving for 4–5 minutes until the skin is crisp and the fish is cooked most of the way through. Flip and add 1 tbs unsalted butter; spoon the melted butter over the tops while cooking for 1.5–3 minutes until the salmon reaches about 125–130°F (51–54°C) for medium-rare, or cook to your desired doneness. Transfer to a warm plate and loosely tent with foil; reserve pan juices for the sauce if desired.
Risotto
- 4
Warm the stock
Place the 4 cups of stock in a saucepan and keep it over low heat to keep warm throughout the risotto cooking.
- 5
- 6
Toast rice
Add the Arborio rice to the aromatics and stir to coat for 1–2 minutes; the edges will become slightly translucent and you should smell a nutty aroma.
- 7
Deglaze
Pour in 1/2 cup dry white wine and stir until mostly absorbed.
- 8
Cook the risotto
Begin adding the warm stock one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue for 18–22 minutes until the rice is al dente and has a creamy consistency. You may not need all the stock; stop when texture is right.
- 9
Finish
Remove from heat and stir in 2 tbs unsalted butter and 1/2 cup freshly grated Parmesan until melted and glossy. Season with kosher salt and freshly ground black pepper to taste. Keep warm while you finish the rest of the components.
Seasonal Vegetables
- 10
Preheat / prep
If roasting, preheat oven to 425°F (220°C). Trim asparagus ends and halve larger carrots lengthwise so pieces are similar size. Pat dry.
- 11
Toss and cook
Toss asparagus and carrots with 1 tbs olive oil, salt and pepper (to taste). For quick sauté: heat a skillet over medium-high heat and cook carrots 6–8 minutes until beginning to brown and almost tender, add asparagus and cook 3–4 more minutes until crisp-tender. For roasting: spread vegetables in a single layer on a rimmed baking sheet and roast 12–15 minutes, shaking once, until tender and lightly caramelized.
- 12
Season and hold
Adjust seasoning with salt and pepper and keep warm. A small squeeze of lemon— réserve lemon wedges for plating or add a half-teaspoon of lemon zest from the sauce ingredients for brightness if desired.
Lemon Caper Butter Sauce
- 13
Heat pan
Use the skillet used for the salmon (wipe excess if burnt) and place over medium heat. Add 1 tbs white wine (or a splash of stock) to deglaze any fond from the salmon and let it reduce 30–60 seconds.
- 14
Make sauce
Reduce heat to low. Add 4 tbs unsalted butter and let it melt slowly, swirling to emulsify with the pan juices. Stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, and 2 tbs rinsed capers. Warm gently 1–2 minutes—do not boil. Season with salt and freshly ground black pepper to taste. If sauce is too thick, add a teaspoon of warm stock to loosen.
- 15
Finishing & Plating
- 16
Assemble
Divide risotto among 4 plates (about 3/4 cup each). Arrange a salmon fillet on top or alongside the risotto. Place seasonal vegetables to the side.
- 17
- 18
Serve
Serve immediately while everything is hot. Recommend wine pairing: a crisp Sauvignon Blanc or unoaked Chardonnay.
