Blackened Faroe Island Salmon Recipe

Prepare salmon

Pat salmon fillets very dry with paper towels. Check for pin bones and remove if present. Let salmon sit at room temperature for 10–15 minutes while you prepare the rub and preheat the pan.

Make blackening rub

In a small bowl combine smoked paprika, black pepper, kosher salt, onion powder, garlic powder, dried thyme, and cayenne pepper. Stir to blend evenly.

Brush both sides of each fillet lightly with the neutral oil. Sprinkle the rub evenly onto the flesh side and gently press so it adheres; do not over-salt the skin side.

Heat a heavy skillet (preferably cast-iron) over medium-high heat until very hot, about 3–4 minutes. Add 1 teaspoon neutral oil and swirl. Place salmon fillets skin-side down and cook without moving until the skin is crisp and the fillet is about 60–70% cooked through, about 4–5 minutes depending on thickness.

Flip the fillets carefully and cook the flesh side for 1–2 minutes just to finish and develop a blackened crust. Transfer salmon to a warm plate; loosely tent with foil and rest while you finish the sauce and beans (resting 3–4 minutes).

Start reduction

While salmon cooks, in a small saucepan set over medium heat add minced shallot and 1 teaspoon neutral oil. Sauté 1–2 minutes until soft and fragrant but not browned.

Add fresh orange juice and white wine to the pan and increase heat to medium-high to bring to a gentle simmer. Allow to reduce by about half, stirring occasionally, 8–10 minutes.

Reduce heat to low and whisk in honey, then add the cubed cold butter one piece at a time while whisking to emulsify and slightly thicken the sauce. Stir in lemon juice, salt, and black pepper. Taste and adjust seasoning or honey for sweetness/acidity balance. Keep warm; sauce will thicken further as it cools.

Blanch beans

Bring a large pot of salted water to a rolling boil. Add trimmed string beans and blanch 2–3 minutes until bright green and just tender. Prepare an ice bath (bowl of ice water). Transfer beans to the ice bath to stop cooking, then drain and pat dry.

In a large sauté pan over medium heat, add butter and olive oil. When butter foams, add minced garlic and cook 30 seconds until fragrant. Add the blanched beans and toss to coat, cooking 1–2 minutes to warm through.

Stir in the toasted sliced almonds and honey, tossing quickly so honey lightly coats the beans. Season with kosher salt, black pepper, and lemon zest. Taste and adjust seasoning. Remove from heat and keep warm.

Divide the almond-honey string beans among four plates, placing them slightly off-center. Position a blackened salmon fillet on top or beside the beans, skin-side down.

Spoon 1–2 tablespoons of the warm orange reduction over the salmon and a little around the plate for a glossy finish. Garnish with toasted sliced almonds and a sprinkle of chopped parsley. If desired, finish with a very light drizzle of extra honey (about 1/4 tsp) for extra gloss and sweetness.

Serve immediately while salmon is hot and skin is crisp.