King Salmon Recipe

Prep salmon

Pat salmon fillets very dry with paper towels. Season both sides and the skin with kosher salt and freshly ground black pepper. Lightly brush flesh side and skin with olive oil; let rest at room temperature 15 minutes while preparing other components.

Grill salmon

Preheat a grill or cast-iron pan over medium-high heat. Place salmon skin-side down and grill 4–5 minutes without moving to develop a crisp skin. Flip and cook an additional 2–3 minutes until salmon reaches medium (about 125–130°F/52–54°C) or desired doneness. Remove and tent loosely with foil for 5 minutes.

Grill lemons

While salmon cooks, place lemon halves cut-side down on the grill or pan and char 2–3 minutes until caramelized. Reserve for serving.

Cook bacon

In a medium skillet over medium heat, cook bacon until crisp, 6–8 minutes, turning occasionally. Transfer to paper towels to drain; when cool, chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat in the pan; discard the rest or save for another use.

Sauté corn

Wipe skillet, then add 2 tablespoons butter over medium heat. Add minced shallot and cook 1–2 minutes until translucent. Add corn kernels and thyme; sauté 4–5 minutes until kernels are tender with some golden color. Stir in chopped bacon, season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Steam mussels

In a large saucepan or deep skillet, melt 1 tablespoon butter over medium heat. Add sliced shallot and smashed garlic; cook 1 minute until fragrant. Pour in 1 cup dry white wine and bring to a simmer. Add cleaned mussels, cover, and steam 4–6 minutes, shaking the pot once, until mussels open. Discard any that remain closed. Remove mussels with a slotted spoon into a bowl, reserving the cooking liquid.

Finish mussels

Reduce the reserved cooking liquid over medium-high heat 2–3 minutes until slightly concentrated. Stir in chopped parsley and 1/4 tsp black pepper. Spoon some of this liquid over the mussels and keep warm.

Make a warm sabayon base

Whisk together 3 egg yolks, 1 tablespoon white wine vinegar, and 1 tablespoon lemon juice in a heatproof bowl. Set bowl over (not touching) a pot of simmering water (double-boiler). Whisk constantly until the mixture thickens and becomes pale and ribbon-like, about 3–5 minutes. Make sure the steam is gentle to avoid scrambling.

Emulsify butter

Reduce heat under the double-boiler to very low. Remove from direct steam briefly if needed. Whisk in cold cubed butter, a few cubes at a time, allowing each addition to incorporate fully before adding more, until sauce is thick and glossy. If sauce becomes too thick, whisk in 2 tablespoons of heavy cream to loosen. Season with 1/4 tsp salt and 1/4 tsp white pepper. Keep warm but not hot (hold over very low water bath or warm spot).

Plate components

Divide the warm corn-bacon mixture among four plates as a base. Arrange one salmon fillet on top of each bed of corn, skin-side up or down as preferred. Spoon 3–4 mussels around each fillet and drizzle 1–2 tablespoons of the mussel cooking reduction over the fish and mussels.

Sauce & garnish

Spoon 2–3 tablespoons of warm sauce ivoire alongside or over the salmon (avoid pouring hot sauce directly on fish skin to preserve crispness). Add a few drops of extra-virgin olive oil and scatter microgreens or chopped chives on top for brightness. Serve with a grilled lemon half per plate for squeezing.

Serve

Serve immediately while salmon is medium and sauce is warm. Recommended to accompany with a light steamed vegetable or new potatoes if desired.