Wild Caught Pacific Salmon Recipe

Prepare and season

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt (about 1/2 tsp per fillet total) and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Sear and roast

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat. Place salmon fillets skin-side down, pressing gently for 10 seconds to ensure even contact. Cook undisturbed 3-4 minutes until skin is crisp and edges are opaque about one-third up the fillet. Flip fillets, add 1 tbs unsalted butter to the pan and spoon melted butter over the tops for 30 seconds, then transfer the skillet to the preheated oven and roast 4-6 minutes (depending on thickness) until salmon reaches an internal temperature of 120-125°F for medium-rare, or 130-135°F for medium. Remove from oven and rest in the pan 2 minutes. Finish with a squeeze of lemon if using.

Sweat shallot

In a small saucepan over medium heat, melt 2 tbs unsalted butter until foaming. Add the finely minced shallot and a pinch of salt. Cook, stirring occasionally, until the shallot is soft and translucent but not browned, about 2–3 minutes.

Deglaze and reduce

Add the white wine vinegar and white wine (or vermouth) to the pan. Increase heat slightly and let the liquid reduce by about half, 1–2 minutes.

Finish vinaigrette

Remove the pan from heat. Whisk in 1 tsp Dijon mustard, 2 tbs light olive oil, 1/2 tsp honey or maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified. Stir in the sliced chives. Keep warm (off heat) until plating. Taste and adjust seasoning.

Wilt garlic

Heat 1 tbs extra-virgin olive oil in a large wide skillet over medium heat. Add the thinly sliced garlic and cook 30–45 seconds until fragrant and just beginning to color; do not let it burn.

Braised spinach

Add the packed baby spinach in batches, letting each batch wilt slightly before adding more. Once all spinach is in the pan, sprinkle 1/2 tsp kosher salt, 1/4 tsp black pepper, and add 2 tbs cold water or vegetable stock. Cover the pan and braise on low for 1–2 minutes until fully wilted and tender. Uncover and stir; if excess liquid remains, cook uncovered for another minute to evaporate. Stir in 1 tbs fresh lemon juice and a pinch of grated nutmeg if using. Taste and adjust seasoning.

Divide the braised spinach between 4 plates as a bed for the salmon.

Place one rested salmon fillet on top of each spinach bed, skin-side up or down per preference.

Spoon 1 to 2 tbs of the warm chive & shallot vinaigrette over each fillet, letting some drizzle onto the spinach.

Scatter extra sliced chives and microgreens or herb sprigs over the dish for color and freshness. Serve immediately.