Roasted King Salmon with Beurre Blanc

Crisp-skinned salmon fillets seared and basted, served over a classic white-wine butter sauce.

Ingredients

• 4 king salmon fillets (about 6 oz each), skin on

Kosher salt and freshly ground white pepper

• 2 Tbsp canola oil
• 2 Tbsp unsalted butter and 2 thyme sprigs (for basting)
• For the beurre blanc: 1/4 cup white wine, 1/4 cup white wine vinegar, 2 Tbsp minced shallot, 2 Tbsp heavy cream, 8 Tbsp (1 stick) cold unsalted butter (cubed), salt and lemon juice

Directions

1. Pat the salmon very dry and squeegee moisture from the skin; season with salt and white pepper.
2. Make the beurre blanc: simmer the wine, vinegar, and shallot until nearly evaporated, add the cream, then whisk in the cold butter piece by piece off direct high heat to form a smooth sauce. Season with salt and lemon; strain and keep warm.
3. Heat the canola oil in a skillet until shimmering. Lay the salmon skin-side down and press gently for crisp skin; cook most of the way through on the skin side.
4. Add the butter and thyme, flip the fillets briefly, and baste with the foaming butter until just medium and the center is barely translucent.

Rest the fillets 2 minutes.

1. Spoon beurre blanc onto warm plates and set the salmon on top, skin up to keep it crisp.

Notes

Adapted from Thomas Keller’s technique; he is known for squeegeeing the fish skin dry for maximum crispness.