Seared Salmon Recipe

Reduce aromatics

In a small heavy-bottomed saucepan over medium heat, combine the minced shallot, white wine and white wine vinegar. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Finish sauce

Lower heat to low. If using, add the heavy cream and stir to incorporate (this helps stabilize the sauce). Whisk in the cold cubed butter a few pieces at a time, allowing each addition to melt into an emulsion before adding more. Continue until all butter is incorporated and sauce is smooth and slightly thickened.

Season and citrus

Remove from heat. Stir in the lemon juice, orange juice and white pepper or cayenne if using. Taste and season with 1/4 tsp salt, more lemon or orange juice to taste. Keep warm over very low heat or set the pan in a warm water bath to maintain emulsion until plating (do not boil).

Preheat oven to 425°F (220°C) or prepare a large skillet. Toss trimmed asparagus and halved cherry tomatoes with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl.

Roast method: Spread asparagus in a single layer on a rimmed baking sheet and roast 8–10 minutes until tender-crisp and bright green; add tomatoes for the last 6 minutes so they blister but don’t collapse. Skillet method: Heat a large skillet over medium-high heat, add asparagus, cook 4–6 minutes turning occasionally until bright and slightly charred, add tomatoes in the last 2 minutes just to warm and blister.

Remove from oven or pan, transfer to a warm plate and keep warm until serving.

Pat salmon fillets dry with paper towels. Season both sides with 3/4 tsp salt and 1/2 tsp black pepper (adjust from the total listed if you prefer less). Let rest at room temperature 10 minutes.

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Place salmon fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to ensure even contact.

Cook skin-side down without moving until the skin is crisp and the fish is cooked about two-thirds of the way up the sides, 4–5 minutes depending on thickness. Flip carefully and cook an additional 1–2 minutes for medium (internal temperature about 120–125°F / 49–52°C) or longer to desired doneness.

Transfer salmon to a warm plate, skin-side up, and rest 2–3 minutes while finishing sauce and plating.

On each plate, arrange a portion of asparagus and a few blistered cherry tomato halves. Place a seared salmon fillet on top or beside the vegetables.

Spoon 2–3 tablespoons of warm citrus beurre blanc around and over the salmon (reserve a little for additional serving if desired).

Finish with a sprinkle of chopped chives and a light dusting of lemon zest. Serve immediately.