Crispy-skinned salmon with butter sauce, capers, and herbs.
Beurre blanc can be made just before serving and kept warm. Capers add brininess that complements rich salmon.
Can substitute vermouth for white wine. Three herbs add complexity without any one dominating.
Ingredients
Scale
Measurement units
- 4 6-oz pieces Salmon fillets, skin on
- 2 tbsp Olive oil
- 1 ¼ tsp Salt
- ½ tsp Black pepper
- 2 tbsp Shallot, minced very fine
- ½ cup Dry white wine
- 2 tbsp Fresh lemon juice
- 8 tbsp Cold butter, cut into cubes
- 2 tbsp Capers, rinsed and drained
- 2 tbsp Fresh dill, chopped
- 2 tbsp Fresh chives, snipped
- 2 tbsp Fresh parsley, chopped
Ingredients
Scale
Measurement units
- 4 6-oz pieces Salmon fillets, skin on
- 2 tbsp Olive oil
- 1 ¼ tsp Salt
- ½ tsp Black pepper
- 2 tbsp Shallot, minced very fine
- ½ cup Dry white wine
- 2 tbsp Fresh lemon juice
- 8 tbsp Cold butter, cut into cubes
- 2 tbsp Capers, rinsed and drained
- 2 tbsp Fresh dill, chopped
- 2 tbsp Fresh chives, snipped
- 2 tbsp Fresh parsley, chopped
Instructions
Start beurre blanc
Combine shallot, wine, and lemon juice in a small saucepan. Bring to a simmer over medium heat (325-350°F surface). Reduce until about 2 tablespoons liquid remain, about 5 minutes. Remove from heat.
Equipment
- small saucepan
Ingredients
- shallot, minced (2 tbsp)
- white wine (½ cup)
- lemon juice (2 tbsp)
Sear the salmon
Pat salmon very dry. Season with 1 teaspoon salt and pepper. Heat oil in skillet over high heat (400-450°F surface). Place salmon skin-side down and press gently. Reduce to medium-high. Cook 5 to 6 minutes until skin is crispy. Flip and cook 2 to 3 minutes more. Remove to plates.
Equipment
- stainless steel skillet
Ingredients
- salmon fillets (4 6-oz pieces)
- olive oil (2 tbsp)
- salt (1 tsp)
- pepper (½ tsp)
Finish the sauce and serve
Return saucepan with reduction to very low heat (250-275°F surface). Whisk in cold butter one cube at a time, waiting until each is nearly melted before adding the next. Sauce should be creamy and emulsified. Remove from heat. Stir in capers, remaining salt, dill, chives, and parsley. Spoon over salmon. Serve immediately.
Equipment
- small saucepan
Ingredients
- cold butter cubes (8 tbsp)
- salt (¼ tsp)
- capers (2 tbsp)
- dill (2 tbsp)
- chives (2 tbsp)
- parsley (2 tbsp)
Before you cook
Cook notes
- • Beurre blanc can be made just before serving and kept warm.
- • Capers add brininess that complements rich salmon.
- • Three herbs add complexity without any one dominating.
- • Can substitute vermouth for white wine.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
