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Restaurant-Style Crispy Skin Salmon with Dijon Butter Sauce
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Restaurant-Style Crispy Skin Salmon with Dijon Butter Sauce

40 minServes 2Nutri-Score C€€€
from @thatdudecancook8 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillet (skin on, belly removed, pin bones and scales checked, portioned)Fish500 g
  • dill (stems removed, finely sliced)Produce10 g
  • salt (for the dill crust and the skin)Spices6 g
  • neutral oilPantry15 ml
  • butter (for basting)Dairy20 g
  • clarified butterDairy15 g
  • garlic (cloves, minced)Produce2 pieces
  • white wineBeverages60 ml
  • chicken stockPantry120 ml
  • Dijon mustardPantry10 g
  • lemon juice (freshly squeezed)Produce15 ml
  • black pepper (freshly ground)Spices1 g
  • unsalted butter (cold, cut into small cubes)Dairy40 g
  • chive (finely chopped)Produce5 g
  • creamy mashed potato (warm, for serving)Fresh400 g

per serving

Nutrition

806kcal

Carbs
39 g
Proteins
59 g
Fat
46 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Tongs
  • Kitchen scissors

step by step

Method

  1. Trim and portion the salmon

    • Remove the thin belly flap and set it aside to cook separately.
    • Check the fillet for pin bones and scales, then trim and cut into even portions.
    Step 1

  2. Make the dill crust

    • Pluck the dill, remove the stems, bunch and slice it finely.
    • Spread the dill out and mix with salt.
    • Dip the salmon flesh side into the dill salt and press, coating the sides too.
    Step 2

  3. Sear the salmon skin side down

    • Heat a pan on medium-low with a touch of oil and salt the skin.
    • Lay the salmon in skin side down and apply light pressure.
    • Cook for 4 minutes, then flip.
    Step 3

  4. Baste and crisp the skin

    • Add a little butter and baste the fish for 2 to 3 minutes.
    • Remove the crispy skin and carefully turn the fish.
    Step 4

  5. Build the Dijon butter sauce

    • In a saucepan, melt clarified butter and add the garlic and white wine, then reduce.
    • Add the chicken stock and reduce again.
    • Stir in the Dijon mustard, lemon juice, salt and pepper.
    Step 5

  6. Mount the sauce with butter

    • Turn the heat to low and whisk in the cold cubed unsalted butter until glossy.
    • Turn off the heat and finish with chopped chive.
    Step 6

  7. Plate and serve

    • Spoon creamy mash onto plates and set the salmon on top.
    • Cut the crispy skin and place it alongside.
    • Finish with the sauce and serve immediately.
    Step 7
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