Restaurant-Style Salmon

1 mins
Serves 2
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Directions

  1. 1Remove the belly from the salmon fillet and cut it into portions.
  2. 2Remove the belly from the salmon fillet and cut it into portions.
  3. 3Remove the belly from the salmon fillet and cut it into portions.
  4. 4Check for pin bones and scales if using the skin.
  5. 5Check for pin bones and scales if using the skin.
  6. 6Check for pin bones and scales if using the skin.
  7. 7Chop the dill and mix it with salt.
  8. 8Chop the dill and mix it with salt.
  9. 9Chop the dill and mix it with salt.
  10. 10Press the salmon into the dill and salt mixture.
  11. 11Press the salmon into the dill and salt mixture.
  12. 12Press the salmon into the dill and salt mixture.
  13. 13Heat a pan on medium-low heat with a touch of oil. Add salt to the skin side of the salmon.
  14. 14Heat a pan on medium-low heat with a touch of oil. Add salt to the skin side of the salmon.
  15. 15Heat a pan on medium-low heat with a touch of oil. Add salt to the skin side of the salmon.
  16. 16Place the salmon skin-side down in the pan, add pressure, cook for 4 minutes, and flip.
  17. 17Place the salmon skin-side down in the pan, add pressure, cook for 4 minutes, and flip.
  18. 18Place the salmon skin-side down in the pan, add pressure, cook for 4 minutes, and flip.
  19. 19Add butter, baste for 2–3 minutes, and remove the crispy skin.
  20. 20Add butter, baste for 2–3 minutes, and remove the crispy skin.
  21. 21Add butter, baste for 2–3 minutes, and remove the crispy skin.
  22. 22Prepare the sauce by melting clarified butter, adding garlic, white wine and chicken stock. Reduce the mixture.
  23. 23Prepare the sauce by melting clarified butter, adding garlic, white wine and chicken stock. Reduce the mixture.
  24. 24Prepare the sauce by melting clarified butter, adding garlic, white wine and chicken stock. Reduce the mixture.
  25. 25Add Dijon mustard, lemon juice, salt, and pepper.
  26. 26Add Dijon mustard, lemon juice, salt, and pepper.
  27. 27Add Dijon mustard, lemon juice, salt, and pepper.
  28. 28Reduce heat to low, add cubed unsalted butter, and whisk in.
  29. 29Reduce heat to low, add cubed unsalted butter, and whisk in.
  30. 30Reduce heat to low, add cubed unsalted butter, and whisk in.
  31. 31Finish with chives and creamy mash.
  32. 32Finish with chives and creamy mash.
  33. 33Finish with chives and creamy mash.
  34. 34Cut and arrange the crispy skin on the plate.
  35. 35Cut and arrange the crispy skin on the plate.
  36. 36Cut and arrange the crispy skin on the plate.
  37. 37Serve the salmon with the sauce.
  38. 38Serve the salmon with the sauce.
  39. 39Serve the salmon with the sauce.

Ingredients

  • 2 pieces salmon fillet
  • 2 pieces salmon fillet
  • 2 pieces salmon fillet
  • 1 handful dill
  • 1 handful dill
  • 1 handful dill
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoon clarified butter
  • 1 tablespoon clarified butter
  • 1 tablespoon clarified butter
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tablespoon white wine
  • 1 tablespoon white wine
  • 1 tablespoon white wine
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon unsalted butter
  • 1 tablespoon unsalted butter
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 serving creamy mash
  • 1 serving creamy mash
  • 1 serving creamy mash

Equipment

knifecutting boardfrying panspatulabaking sheetwire rackwhisk