Faroe Island Salmon Recipe
Make Faroe Island Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Citrus-Herb Pan Sauce
Optional garnish & sides
Method
Salmon
Prepare salmon
Pat salmon fillets very dry with paper towels. Check for pin bones and remove if present. Season skin and flesh evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Heat pan
Place a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and heat until shimmering but not smoking (about 1–2 minutes).
Sear skin-side down
Add salmon to the pan, skin-side down. Press lightly with a spatula for 10–15 seconds to ensure even contact. Cook undisturbed until skin is crisp and the fillet is cooked about two-thirds of the way up the side, 4–6 minutes depending on thickness.
Finish flesh-side
Flip fillets carefully and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the flesh for 30–60 seconds to finish cooking. Remove salmon to a warm plate; residual carryover will finish cooking. Tent loosely with foil and rest for 3–4 minutes.
Citrus-Herb Pan Sauce
Sauté aromatics
Lower heat to medium. If the pan has more than ~1 tablespoon fat, spoon off excess leaving about 1 tablespoon and any fond. Add the minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes. Add the minced garlic and cook 20–30 seconds until fragrant.
Deglaze
Pour in 1/4 cup dry white wine (or fish stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer until the liquid reduces by about half, 1–2 minutes.
Finish sauce
Stir in 2 tablespoons fresh lemon juice, 2 tablespoons heavy cream, and 1/2 teaspoon Dijon mustard. Let the sauce simmer gently for 30–60 seconds to thicken slightly. Reduce heat to low and whisk in the 1 tablespoon cold cubed butter one piece at a time to create a glossy emulsion. Stir in 1 tablespoon chopped fresh dill and 1 tablespoon chopped chives. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Adjust and keep warm
If the sauce is too tangy, add an extra teaspoon of cream. Keep the sauce warm over the lowest heat, stirring occasionally, until salmon is ready to plate.
Plating & garnishes
Divide the optional sides among four plates (or as desired). Place a rested salmon fillet atop each portion. Spoon 1–2 tablespoons of the citrus-herb pan sauce over the flesh of each fillet and a little around the plate. Garnish with lemon wedges and microgreens or extra dill. Serve immediately.