Salmon Filet Recipe

Prep salmon

Pat the salmon filets dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly rub with 2 tbs olive oil and let rest at room temperature for 10 minutes.

Cook salmon

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat. When hot, add a thin film of oil. Place salmon skin-side down and sear undisturbed for 3-4 minutes until skin is crisp. Flip and sear the flesh side 30–60 seconds. Transfer skillet to the preheated oven and roast for 5–7 minutes for medium (internal temperature ~125–130°F / 52–54°C), longer for well done. Remove and rest 3 minutes. Squeeze a little lemon over the filets before saucing.

Sweat shallot & reduce

While salmon rests, in a small saucepan over medium heat melt 1 tbs butter. Add the finely minced shallot and sweat gently for 2–3 minutes until translucent but not browned. Add 1/4 cup dry white wine and simmer until reduced by about half (2–3 minutes).

Finish sauce

Lower heat to medium-low. Add remaining 7 tbs unsalted butter in small pieces, whisking or stirring constantly to emulsify each addition into the reduced wine and shallot (butter should melt slowly so sauce becomes silky). Stir in 1 tsp Dijon mustard, 2 tbs heavy cream, 1 tbsp fresh lemon juice, 1/4 tsp white pepper, 1/4 tsp salt, and 1 tbsp chopped chives. Remove from heat and fold in 1/2 cup grated Swiss cheese until melted and smooth. Keep warm (do not boil) until plating.

Make dressing

In a small bowl whisk together 2 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Assemble salad

In a large bowl combine 6 cups mesclun mix, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup very thinly sliced red onion. Toss with the dressing immediately before plating to avoid wilting.

Warm the baguette in the oven at 350°F (175°C) for 5–7 minutes until crisp outside. Optionally spread with butter. Serve chili flakes (1 tsp) at the table so guests can sprinkle to taste.

For fries

If using fries, cook according to package directions or fry at 375°F (190°C) until golden and crispy. Toss with 1–2 tbs olive oil (if baking) and 1 tsp coarse salt; keep warm.

For baked potatoes

If using baked potatoes, preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, rub with 1 tbs olive oil and sprinkle coarse salt. Bake directly on rack for 45–60 minutes until tender. Keep warm and split open before serving.

Place 1 salmon filet on each plate. Spoon a generous 2–3 tablespoons of the warm Swiss butter sauce over each filet, allowing some to pool around the fish. Arrange a portion of mesclun salad alongside and add fries or a baked potato on the side. Add a baguette portion and a lemon wedge. Sprinkle a small pinch of chili flakes over the sauce or serve on the side for guests. Garnish with extra chopped chives.