Fresh Salmon Recipe
Make Fresh Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon & Finish
Simple Pan Sauce (optional)
Method
Salmon & Finish
- 1
Prepare Salmon
Remove salmon from refrigerator 15 minutes before cooking to bring closer to room temperature. Pat fillets dry with paper towels. Using a small paring knife, check for pin bones and remove any with tweezers. Season both sides and the skin lightly with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 1 tsp total).
- 2
Preheat Pan
Place a heavy skillet (cast iron or stainless steel) over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering but not smoking (about 1–2 minutes).
- 3
Sear Skin-Side
Gently lay the salmon fillets skin-side down in the pan, spacing them so they don't crowd. Press lightly with a spatula for 10 seconds to ensure even contact. Reduce heat to medium and cook skin-side down for 4–6 minutes, depending on thickness, until the skin is crisp and the flesh is cooked about two-thirds of the way up the side.
- 4
Finish Flesh-Side
Flip the fillets carefully and add 2 tablespoons unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the salmon (basting) while cooking the flesh-side for 1–2 minutes for medium doneness (internal temperature ~120–125°F / 49–52°C). Cook longer (2–4 minutes) if you prefer medium-well (130–135°F / 54–57°C).
- 5
Simple Pan Sauce (optional)
- 6
Sweat Shallot
After removing the salmon, reduce heat to medium-low and add the minced shallot to the same pan with any rendered fat. Cook, stirring, for 30–45 seconds until softened but not browned.
- 7
Deglaze
Pour 1 tablespoon dry white wine or chicken stock into the pan to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce by half (about 1–2 minutes).
- 8
Finish Sauce
Add 2 tablespoons heavy cream and stir to combine, simmering for 1 minute. Turn off the heat and whisk in 1 tablespoon cold cubed butter until the sauce is glossy. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Spoon sauce over salmon and serve.