Sustainably-sourced Seared Salmon Recipe

Prep salmon

Pat the 6 oz skin-on salmon fillet very dry with paper towels. Check for any pin bones and remove with tweezers if present. Let the fish sit at room temperature for 10–15 minutes to take the chill off (this promotes even cooking).

Season the flesh side lightly with 3/4 of the sea salt and 1/2 of the black pepper. Sprinkle lemon zest over the flesh. Reserve the remaining salt and pepper to season the skin just before cooking.

Make herb oil

In a small bowl, whisk together 3 tablespoons of local cold-pressed olive oil with the chopped parsley and sliced chives. Season the mixture with the remaining 1/4 tsp sea salt and remaining 1/2 tsp black pepper. Taste and adjust salt if needed. Stir in the microgreens/petite herb mix. Set aside at room temperature.

Cut the lemon into wedges for serving.

Preheat pan

Place a heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon neutral high-smoke-point oil and heat until just shimmering but not smoking (about 2 minutes).

Sear skin

Pat the salmon skin one more time and sprinkle the reserved salt and pepper onto the skin. Gently place the fillet skin-side down in the hot skillet, pressing lightly with a spatula for the first 10–15 seconds to ensure full contact. Reduce heat to medium and cook skin-side down without moving for 5–6 minutes, or until the skin is deeply golden and crisp and you can see the cooked color move up the side about two-thirds of the way.

Finish on flesh side

Flip the fillet carefully and add 1 tablespoon unsalted butter to the pan. As the butter melts, tilt the pan slightly and spoon the foaming butter over the top of the fish (baste) for 30–45 seconds to finish cooking. Cook until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium (about 1–2 minutes after flipping depending on thickness). Remove salmon to a warm plate and let rest for 2 minutes; carryover heat will bring it to perfect doneness.

If the skin is sticking when trying to flip, give it another 30–60 seconds — a properly seared skin will release more easily.

Place the rested salmon fillet on the plate skin-side down at a slight angle. Spoon 1–2 tablespoons of the herb oil and microgreen mixture over the flesh side, letting a little drip onto the plate.

Garnish with additional petite herb sprigs and a lemon wedge. Serve immediately while the skin is crisp.