Pan-seared salmon with lemon butter
Ingredients
- 4 pcAtlantic salmon (with skin)
- 2 tbspExtra virgin olive oil
- 30 gUnsalted butter
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspDill (chopped)
Method
Crispy skin that cracks under the knife and a translucent flesh that flakes easily. The foaming butter coats the fish for a glossy finish and a rich feel.
- 1
Thoroughly pat the salmon steaks dry with paper towels. Damp skin will never get crispy. Season only the flesh side with grey sea salt.
- 2
Heat olive oil in a pan. When it starts to shimmer, place the salmon skin-side down. Press gently with a spatula to ensure full skin contact. Cook without moving until the heat rises halfway up the steak.
- 3
Flip the steaks. Add butter and lemon juice. Once the butter foams and smells nutty, continuously baste the flesh with a spoon. The fish should remain pink at the center. Finish with chopped dill and black pepper.
Frequently asked questions
How do you get this dish right?
- Only flip the fish when the skin releases naturally from the pan.
- Basting with foaming butter (nourishing the fish) is the secret to keeping the flesh moist.
How long does this dish keep?
Eat immediately to maintain the skin's crispness. Can be kept for 24 hours in the fridge, though the texture will be firmer.
