Truffle Salmon Recipe

Prep the salmon

Pat the salmon fillets dry with paper towels. Inspect for any pin bones and remove with clean tweezers if present.

Combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp fine sea salt and 1 tsp freshly ground black pepper in a shallow dish or bowl. Whisk to emulsify.

Place the salmon fillets, skin side down, in the dish and spoon the marinade over the top. Let sit at room temperature for 10–15 minutes (no more than 30 minutes) to absorb flavor.

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (preferably cast iron) over medium-high heat until hot.

Add a thin film of olive oil to the skillet (about 1 tsp). Place salmon fillets skin-side down and press gently for 10 seconds to prevent curling. Sear undisturbed for 3–4 minutes until the skin is crisp and releases easily from the pan.

Flip the fillets and sear the flesh side for 30–45 seconds just to color, then transfer the skillet to the preheated oven. Roast 5–7 minutes for medium doneness (internal temp 125–130°F / 52–54°C). For thicker fillets add 1–2 minutes. Remove from oven and transfer fillets to a warm plate to rest for 3 minutes.

While the salmon rests, return the skillet to medium-low heat (if using a separate small saucepan, use that). Add 2 tbs unsalted butter and let it melt gently.

Stir in 2 tbs light cream and swirl the pan to combine with butter to create a silky sauce. Heat until just warmed through—do not boil.

Remove the pan from heat and whisk in 1 tsp white truffle oil. If using fresh shaved black truffle, fold it in now (about 5 g) to infuse the sauce. Taste and adjust with a pinch of flaky sea salt if needed.

Spoon the truffle butter sauce over each resting salmon fillet. Sprinkle 1 tbs finely snipped chives over the sauced fillets.

Arrange microgreens or baby arugula on warmed plates. Place a truffle-sauced salmon fillet on top of each bed of greens.

Finish with a light dusting of flaky sea salt (about 1/2 tsp divided), a lemon wedge alongside each fillet, and an optional extra drizzle (a few drops) of truffle oil for aroma at the table.

Serve immediately while hot. Suggested accompaniments: roasted baby potatoes, buttered asparagus, or a simple risotto.