Pan Fried Salmon Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Score the skin lightly in 2–3 places (do not cut into flesh). Season both sides generously with kosher salt and freshly ground black pepper. Let sit at room temperature while you prepare other components, about 10 minutes.

Pan-fry for crispy skin

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until very hot, about 2–3 minutes. Add 2 tbs olive oil and swirl to coat. Place fillets skin-side down in the pan, pressing gently with a spatula for 10–15 seconds to prevent curling. Reduce heat to medium and cook skin-side down, undisturbed, for 5–7 minutes depending on thickness — you're aiming for deeply golden, crisp skin and the salmon cooked about two-thirds of the way through.

Finish in pan

When the skin is crisp and the top edge of the fillet shows a cooked line about two-thirds up, add 1 tbs butter to the pan, tilt the pan slightly and spoon the melted butter over the flesh for 30–45 seconds. Flip the fillets carefully and cook flesh-side down for 30–60 seconds for medium doneness (internal temperature ~50–54°C / 122–130°F). Remove to a warm plate and tent loosely with foil while plating.

Boil potatoes

Place new potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp sea salt. Bring to a boil, then simmer until fork-tender, 12–18 minutes depending on size. Drain and return to the pot off heat for 1 minute to steam-dry.

Crush and season

On a work surface, use the bottom of a wide jar or a potato masher to gently crush each potato to about 1/2" thickness. Transfer to a bowl and add 2 tbs butter and 60 ml warm milk. Season with 1 tsp sea salt and 1/2 tsp black pepper. Fold gently — you want slightly broken texture, not a smooth mash. Stir in chopped chives. Keep warm.

Prepare and blanch asparagus & peas

Bring a large pot of salted water to a rolling boil. Prepare an ice bath. Add asparagus and blanch 1–2 minutes (depending on thickness) until bright green and just tender. Remove with a slotted spoon into the ice bath. Blanch sugar snaps and peas for 30–45 seconds, then refresh in ice bath. Drain and set aside.

Sauté leeks and finish vegetables

Heat 2 tbs olive oil and 1 tbs butter in a wide skillet over medium heat. Add sliced leeks and a pinch of salt; cook, stirring occasionally, until soft and lightly golden, 6–8 minutes. Add blanched asparagus, sugar snaps and peas. Sauté 1–2 minutes to heat through and marry flavors. Season with 3/4 tsp sea salt and 1/2 tsp black pepper. Squeeze half the lemon over vegetables, toss, and remove from heat. Keep warm.

Sweat shallot

In a small saucepan over medium heat, add 1 tbs butter (or neutral oil) and sweat the minced shallot until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Add 120 ml prosecco to the pan to deglaze, scraping any bits. Bring to a gentle simmer and reduce by about half, roughly 3–4 minutes.

Add stock and cream

Add 120 ml stock and continue to reduce for another 3–4 minutes until slightly thickened. Stir in 120 ml heavy cream and simmer gently 2–3 minutes to coat the back of a spoon.

Finish with butter and seasoning

Temper in the cold cubed butter a few pieces at a time while whisking to create a smooth, slightly glossy sauce. Stir in 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp freshly ground pepper. Adjust seasoning to taste. Keep warm; rewarm gently if needed before serving.

Blend herb oil

Combine parsley, chives, lemon zest, 60 ml extra-virgin olive oil and 1/4 tsp sea salt in a blender or small food processor. Purée until smooth and bright green, about 30–45 seconds. If too thick, add up to 1–2 tbs more oil. Pass through a fine sieve if a silky oil is desired. Taste and adjust salt/lemon.

Divide crushed new potatoes among four warm plates, placing them slightly off-center. Arrange a portion of sautéed vegetables (asparagus, leeks, peas, sugar snaps) beside the potatoes. Place a salmon fillet on top of the potatoes or beside them with the skin side up to show the crispness.

Spoon prosecco cream sauce around the potatoes and vegetables — do not drown the crispy skin. Drizzle herb oil sparingly over the salmon and vegetables for color and brightness. Garnish with microgreens and a lemon wedge. Serve immediately.