Restaurants›Thai and Japanese Kitchen›Salmon Recipe

Salmon Recipe

Inspired by Thai and Japanese Kitchen
Time30m
Serves2

Make Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon & finishing

Pan sauce (simple mustard-herb)

Method

Salmon & finishing

1

Prepare salmon

Remove salmon from refrigerator 15 minutes before cooking to come closer to room temperature. Pat fillets dry with paper towels. Season both sides and the skin lightly with kosher salt (about 1/2 tsp total per fillet) and evenly with freshly ground black pepper.

2

Heat pan

Place a heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer but not smoke, about 1–2 minutes.

3

Sear skin-side down

Carefully lay the salmon fillets in the pan skin-side down, pressing gently with a spatula for 10–15 seconds to keep skin flat. Cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh has cooked up about two-thirds of the way.

4

Flip and finish

Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Flip the fillets and cook flesh-side down for 1–2 minutes for medium doneness (internal temperature about 125–130°F / 52–54°C) or 3–4 minutes for well-done. Spoon pan juices over the top while cooking to baste.

5

Finish with lemon and herbs

Remove salmon to a warm plate. Squeeze 1 tablespoon fresh lemon juice over both fillets and add a small pat of butter if desired. Garnish with chopped dill and serve with lemon wedges.

Pan sauce (simple mustard-herb)

6

Sauté aromatics

While salmon rests (or in the same pan after salmon is removed), reduce heat to medium. Add the finely chopped shallot to the pan and sauté in the remaining fat for 1–2 minutes until soft. Add the minced garlic and cook 20–30 seconds until fragrant.

7

Deglaze

Pour in 1 tablespoon dry white wine or chicken stock to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

8

Build sauce

Whisk in 1 teaspoon Dijon mustard, 1 teaspoon rinsed capers (if using), and 2 tablespoons heavy cream. Stir and let the sauce simmer gently for 1–2 minutes until slightly thickened and glossy.

9

Finish sauce

Turn off the heat and stir in 1 tablespoon chopped fresh parsley. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon if needed. Spoon the sauce over the salmon or serve on the side.