Salmon Béarnaise Recipe

Prepare and sear salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When butter is foaming and oil is shimmering, place fillets presentation-side down (skin-side down if present). Sear without moving for 3–4 minutes until a golden crust forms. Flip fillets and sear the other side 1–2 minutes.

Transfer skillet to a preheated 400°F (200°C) oven and roast for 5–7 minutes for medium doneness (internal ~125–130°F/52–55°C). Remove from oven and let rest on the warm skillet or cutting board for 2–3 minutes while you finish the crab and sauce.

Warm and season crab

In a small sauté pan over medium-low heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon very finely minced shallot and sauté gently for 30–45 seconds until fragrant but not browned. Add 8 oz lump crab meat and toss gently just to warm through, 1–2 minutes, taking care not to break up the lumps. Remove from heat and stir in 1 tablespoon lemon juice, 1 tablespoon finely chopped chives, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Keep warm and set aside.

Make tarragon reduction

Combine 3 tablespoons white wine vinegar, 3 tablespoons dry white wine, 2 tablespoons finely minced shallots, 2 tablespoons chopped fresh tarragon, 1 tablespoon chopped chervil (optional), and 1/2 teaspoon crushed black peppercorns in a small saucepan. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain (approximately 6–8 minutes). Strain the reduction into a heatproof bowl, pressing on solids, and discard solids. Let the reduction cool slightly.

Temper egg yolks

Place 3 large egg yolks in a medium heatproof bowl. Whisk the slightly cooled reduction into the yolks a little at a time until combined. Place the bowl over a barely simmering pot of water (double boiler) — the bowl should not touch the water. Whisk constantly until the yolks thicken and become pale and ribbon-like, about 3–4 minutes. Keep the mixture warm but not hot to avoid scrambling.

Emulsify with butter

Slowly drizzle the 10 tablespoons of hot melted butter into the yolk mixture while whisking vigorously to form a smooth, thick emulsion. Start dropwise, then in a thin steady stream as the sauce thickens. If the sauce becomes too thick, add 1 teaspoon warm water to loosen. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground white pepper. Taste and adjust seasoning and tarragon — you can fold in a teaspoon of finely chopped fresh tarragon for a brighter finish. Keep the béarnaise warm (in a thermos, over very low heat, or in a warm water bath) and do not let it exceed 140°F to avoid breaking.

Place each rested salmon fillet on warmed plates. Spoon roughly 2 ounces (about 1/2 cup) of the warm crab topping onto each fillet, arranging the lumps attractively.

Ladle 3–4 tablespoons of warm Béarnaise sauce over the crab and salmon (or serve the sauce on the side for guests to add). Garnish each plate with a small tarragon sprig and a lemon wedge. Serve immediately.