Entree: Heard Island and McDonald Islands – Crispy Skin Salmon (Pan-seared salmon fillets cooked skin-side crisp and finished with a simple lemon-herb pan sauce)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 2 salmon fillets, skin-on, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) ground black pepper, divided
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, minced, about 1 tbsp (15 g)
- 1/4 cup (60 ml) dry white wine or fish/vegetable stock
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1 tbsp (4 g) chopped fresh parsley
- Lemon wedges for serving (optional)

Instructions

1. Remove the salmon from the refrigerator 15–20 minutes before cooking and pat very dry with paper towels. Season both sides with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper.
2. Heat a large nonstick or well-seasoned stainless-steel skillet over medium-high heat until hot. Add the olive oil and swirl to coat.
3. Place the fillets skin-side down in the pan, pressing gently with a spatula for 10–15 seconds to ensure full skin contact. Reduce heat to medium and cook skin-side down until the skin is deeply golden and crisp and the fish is cooked about two-thirds up the side, about 6–8 minutes depending on thickness.
4. Flip the fillets and cook until just cooked through, about 30–60 seconds more for medium doneness. Transfer salmon to a warm plate and tent loosely with foil.
5. Reduce heat to medium-low and add the butter to the same pan. When melted, add the minced shallot and sauté 30–45 seconds until softened. Pour in the white wine or stock and scrape any browned bits from the pan; simmer 1–2 minutes to reduce slightly.
6. Stir in lemon juice, lemon zest, remaining 1/2 tsp (2.5 g) salt, remaining 1/4 tsp (0.5 g) pepper, and chopped parsley. Spoon the sauce over the salmon and serve immediately with lemon wedges.