Ingredients
Preparation
- Mix salt and sugar together. Cut the salmon fillet into portions and rub the mix inn well on all sides.
- Leave to rest in the fridge at least 15 minutes before frying. This salt/sugar mix enhances flavour and colour, and results in firmer, juicier salmon after cooking.
Pan-searing
- Heat the pan to medium heat, add oil and salmon fillets skin side down. Let them cook for about 3–4 minutes without flipping. Lift slightly with a spatula to check for a nice sear before adding butter, thyme, garlic, and lemon.
- Let it all sizzle together for 30 seconds, then flip the salmon and reduce the heat. Time will vary depending on size and heat, but around 5 minutes should give you a perfect medium result. If you prefer well-done salmon, leave it longer.
Lemon butter sauce
- Bring cream and vinegar to a boil and let simmer for 1 minute while whisking.
- Cube the butter. Add the cubes little by little and stir until the sauce becomes thick and glossy.
- Grate lemon zest finely and add it to the sauce along with fresh lemon juice. Remove from heat and stir in the egg yolk. Do not boil the sauce after adding the yolk, just keep warm at up to 70°C.
- Season with salt and add in finely chopped fresh chives just before serving.
- Serve salmon and lemon butter sauce with charred broccolinis, aspargus or any other favourite green vegetables.