Sautéed Faroe Island Salmon Recipe

Prep the fish

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 1/4 tsp per fillet) and freshly ground black pepper. Lightly dust each fillet with all-purpose flour, shaking off any excess; this helps form a light crust when sautéing.

Sear the salmon

Heat a large sauté pan over medium-high heat until hot. Add 2 tablespoons olive oil and let shimmer. Place salmon fillets skin-side down in the pan, spacing them so they do not touch. Press gently with a spatula for 10–15 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the salmon is cooked two-thirds of the way up the side. Reduce heat to medium-low, add 1 tablespoon unsalted butter to the pan, and carefully flip fillets. Spoon pan juices over the tops and cook an additional 1–2 minutes for medium doneness (internal temp 125–130°F / 52–54°C), or longer if you prefer more done. Remove salmon to a warm plate and tent loosely with foil to rest for 3–4 minutes.

Blanch snow peas in boiling salted water for 45–60 seconds until bright green and just tender, then plunge into an ice bath to stop cooking. Drain and pat dry. In a mixing bowl combine blanched snow peas, sliced cucumber, watercress, and toasted sliced almonds. Toss gently to combine and set aside while you make the sauce.

In a medium bowl whisk together 1/2 cup extra-virgin olive oil and 2 tablespoons fresh lemon juice. Add the minced shallot, quartered cherry tomatoes, chopped basil, chopped parsley, rinsed capers, 3/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Stir and allow the flavors to meld for 5–10 minutes at room temperature. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.

Right before serving, give the sauce a final stir and spoon off any excess oil pooled on top if you prefer a less oily finish. The sauce should be vibrant and slightly loose to spoon over fish and salad.

Divide the watercress, snow pea and cucumber salad among four plates, creating a small bed in the center of each plate. Place a rested salmon fillet, skin-side up or angled, on top of each salad portion.

Spoon 2 to 3 tablespoons of the olive sauce vierge over each salmon fillet and a little onto the salad to dress it. Garnish plates with toasted sliced almonds and a few microgreens or extra watercress, and serve with a lemon wedge alongside for squeezing.

Serve immediately while the salmon is warm and the sauce is fresh. Optional: offer extra olive sauce vierge on the side.