King Salmon, Truffle Aioli, Micro Cilantro Recipe

Prepare salmon

Remove salmon from the refrigerator 15–20 minutes before cooking to come closer to room temperature. Pat fillets dry thoroughly with paper towels, especially the skin side. Season both sides evenly with kosher salt (about 3/4 tsp per side for each fillet overall) and freshly ground black pepper.

Sear skin

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (2–3 minutes). Add neutral oil and swirl to coat. Place fillets skin-side down into the pan, spacing them so they are not crowded. Press each fillet gently with a spatula for 10 seconds to ensure full skin contact. Reduce heat to medium and cook skin-side down until the skin is crisp and the flesh is cooked about two-thirds of the way through, about 4–6 minutes depending on thickness.

Finish in pan

Flip the fillets carefully and add the butter to the pan. As the butter melts, tilt the pan and spoon the butter over the flesh for 30–60 seconds to baste and finish cooking. Cook until an instant-read thermometer inserted into the thickest part reads 120–125°F (49–52°C) for medium-rare to medium, about 45 seconds to 1½ minutes after flipping depending on thickness. Remove salmon to a warm plate and tent loosely with foil to rest for 3–4 minutes. Squeeze a little lemon over the top just before serving.

While the salmon comes to temperature or during the final minutes of cooking, make the aioli. In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon finely grated garlic, 1 teaspoon fresh lemon juice, 1/2 teaspoon white truffle oil and 1/2 teaspoon truffle paste if using. Season with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust lemon, salt or truffle oil in very small increments (1/8 tsp) until balanced. Refrigerate in a covered container for up to 2 hours before serving. If the aioli is slightly thick, thin with up to 1 teaspoon warm water, whisking until glossy and pipeable.

Plate assembly: Spoon or pipe a line or dollop (about 3/4–1 tablespoon) of truffle aioli onto each plate where the salmon will sit.

Place a rested salmon fillet on top of the aioli so the skin faces up and the flesh rests on the sauce.

Scatter about 1/4 cup micro cilantro around and lightly on top of each fillet for freshness and visual contrast. Drizzle about 1/4 teaspoon extra-virgin olive oil over the micro cilantro and salmon. Finish with a light pinch (about 1/16–1/8 tsp) of flaky sea salt over the skin and an extra tiny squeeze of lemon if desired.

Serve immediately while salmon skin is still crisp. Leftover aioli can be refrigerated for up to 48 hours.