Seared Salmon Recipe

Prep

Pat salmon fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Sear

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot. Add 2 tbsp neutral oil and swirl. Place salmon fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure full contact. Sear undisturbed 4–5 minutes until skin is deep golden brown and crisp. Flip and cook 1–2 minutes more for medium (internal temperature ~52–55°C / 125–130°F). Add 1 tbsp butter to the pan, spooning melted butter over the tops for 20–30 seconds to finish. Remove from pan and let rest 2 minutes.

While salmon rests or during the last 6–8 minutes of salmon cook time, toss broccoli florets with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated.

Heat a heavy skillet or cast iron pan over high heat until very hot. Add broccoli in a single layer (work in batches if needed). Let sit without stirring 2–3 minutes until deeply charred on one side; then toss or flip and char another 2 minutes until tender-crisp and nicely blistered. Remove to a plate and keep warm. Serve with lemon wedges.

Reduce

In a small saucepan over medium heat, combine minced shallot, 120 ml dry white wine and 30 ml white wine vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (approximately 6–8 minutes).

Finish

Lower heat to low. Add 30 ml heavy cream and 1 tbsp sambal oelek to the reduced liquid and stir to combine. Remove pan from direct heat. Very gradually whisk in cold cubed butter, a few cubes at a time, allowing each addition to emulsify before adding more. Continue until sauce is smooth and thickened. If sauce gets too warm and separates, remove from heat and whisk in a splash of cold cream, then continue adding butter slowly.

Season

Stir in 1/2 tsp sugar, 1/2 tsp salt and 1 tsp fresh lime juice. Taste and adjust seasoning — add more sambal if you want more heat, or a pinch more sugar to balance acidity. Keep sauce warm over the lowest heat or in a warm spot; do not boil.

Place a portion of charred broccoli on each plate. Lay a seared salmon fillet on top or beside the broccoli, skin-side up for contrast. Spoon 2–3 tbsp of sambal beurre blanc around and lightly over the salmon (avoid drowning the crisp skin).

Garnish with microgreens or chopped chives and a sprinkle of toasted sesame seeds. Serve immediately with lemon wedges for squeezing.