Broiler Crispy Skin Salmon with Beurre Blanc Recipe

Photo of Broiler Crispy Skin Salmon with Beurre Blanc

Broiler Crispy Skin Salmon with Beurre Blanc

Serves 2

It may seem unusual to broil fish in liquid, but this genius method serves two important functions. The wine gently flavors and poaches the flesh while the broiler heat perfectly crisps up the skin. Any remaining liquid doesn’t get tossed and go to waste, but is rather used to make a French wine and butter sauce known as beurre blanc. In about 10 minutes, you could be feasting as a Parisian!


  • 1 lemon, thinly sliced
  • 4 sprigs dill, fronds picked, plus more for garnish
  • 4 sprigs flat-leaf parsley, leaves picked, plus more for garnish
  • 2 (8-ounce) center-cut salmon fillets, pin-boned and scaled
  • 1 teaspoon extra virgin olive oil
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 cup dry white wine
  • 4 tablespoons unsalted butter


  1. Set oven rack 1 notch below top shelf. Turn broiler on high.
  2. In an oven-safe 8-inch skillet, place lemon slices in two salmon-sized sections, about 2 to 3 slices per section. Pile herbs on top of lemon. (There is no need to preheat skillet.)
  3. Rub salmon pieces all over with olive oil. Season with salt and pepper. Lay fish on top of herbs and lemon, skin-side up.
  4. Pour wine into skillet. Place skillet under broiler.
  5. Broil 5 to 8 minutes until internal temperature reads 125°F (see cook’s tip) and skin has crisped.
  6. Remove skillet from oven and place on stove top. Transfer salmon, lemon slices, and herbs from skillet to warm plates. Let rest while you make the sauce.
  7. Bring remaining liquid in pan to simmer over medium heat. Cook until almost dry. Turn off heat.
  8. Using residual heat from pan, whisk in butter until a rich sauce forms. Season with salt and pepper, to taste. Spoon sauce around salmon. Garnish with additional herbs.
  9. Cook’s Tip:
  10. Ask your fishmonger to remove scales from salmon skin for an extra crispy result. You may as well ask them to take out the pin bones for you as well!
  11. Though the USDA recommends 145°F as a safe cooking temperature for fish, most chefs would consider this overcooked. Cooking to 125°F ensures a salmon fillet that easily flakes and is beautifully moist.


Amount Per Serving (based on 2 servings)
Calories: 660 undefined
Fat: 41 g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 175 mg
Sodium: 180 mg
Carbohydrates: 5 g
Fiber: 1 g
Sugar: 1 g
Added Sugars: 0 g
Protein: 50 g
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