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 and covered. This makes the skin crispy enough to easily remove and makes the salmon moist and tender.I brush it with lemon butter and finish it with a wine reduction with lemon butter.
I use the tail piece which has the least bones. Coho wild salmon is a good choice, economically and ecologically.
1 Tb olive oil
1/2 pound salmon tail
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
Sprinkle of sea salt
Approximately 1 Tb sliced almonds to garnish
Mix lemon and melted butter together and set aside.
Heat olive oil in heavy frying pan
Place salmon skin side down in hot oil
Reduce heat to medium
Sprinkle dill weed on salmon.
Cook until salmon is almost all pink. It will only take a few minutes.
Brush top with lemon butter. Flip salmon over.
Remove skin using a metal spatula.
Brush salmon bottom with more lemon butter.
Turn off heat and cover salmon. Leave salmon in pan about a minute, then flip onto to a plate so the top side is up.
Sprinkle salmon with a tiny bit of sea salt to taste.
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 lengthwise 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