Broiler Crispy Skin Salmon with Beurre Blanc
Serves 2
Ingredients
- 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
Directions
- Set oven rack 1 notch below top shelf. Turn broiler on high.
- 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.)
- Rub salmon pieces all over with olive oil. Season with salt and pepper. Lay fish on top of herbs and lemon, skin-side up.
- Pour wine into skillet. Place skillet under broiler.
- Broil 5 to 8 minutes until internal temperature reads 125°F (see cook's tip) and skin has crisped.
- 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.
- Bring remaining liquid in pan to simmer over medium heat. Cook until almost dry. Turn off heat.
- 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.
Cook Tips
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!
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.
Nutrition
Amount Per Serving (based on 2 servings)- Calories: 660
- Fat: 41.0 g
- Saturated Fat: 17.0 g
- Trans Fat: 1.0 g
- Cholesterol: 175.0 mg
- Sodium: 180.0 mg
- Carbohydrates: 5.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 50.0 g