I’ve developed this cooking method through trial and error to make the most tender and juicy salmon. The secret is to fry the salmon skin side down. This makes the skin crispy enough to easily remove. The salmon develops a crusty exterior and tender interior. I brush it with lemon butter and finish it with a wine reduction with lemon butter.
Coho wild salmon is a good choice, economically and ecologically.
2 Tb olive oil, divided
1 pound salmon fillet
1/4 tsp sea salt
several grinds of black pepper
Sprinkle of dill weed
1 lemon to make 2 tsp lemon juice, plus lemon slices to garnish
1 Tb butter, melted
2 Tb Chardonnay or other dry white wine
Approximately 1 Tb sliced almonds to garnish
Mix lemon and melted butter together and set aside.
Sprinkle fillet with 1 teaspoon olive oil, salt and pepper
Heat olive oil in heavy frying pan over medium-high heat. Place salmon, skin side down, in the hot oil and turn stove to medium.
Sprinkle dill weed on salmon and cook for 3 minutes.
Brush top with lemon butter. Flip salmon over.
Remove crispy skin using a metal spatula.
Brush salmon bottom with more lemon butter. Cook for 2-4 minutes, depending on how well you like it cooked.
Flip salmon again so that the bottom gets a little brown, then put on a plate.
Sprinkle salmon with a tiny bit of sea salt.
Add 2 Tb white wine to the pan and stir about a minute. Add remaining lemon butter to the wine reduction.
Pour sauce over salmon.
Cut salmon in half to serve two people.
Garnish with a sprinkle of sliced almonds and a slice of lemon.
Serve with steamed artichokes with lemon butter dip and a glass of Chardonnay