Crispy Skin Pan-Seared Salmon with Lemon Caper Brown Butter Sauce & Dijon Spinach
ID: 37e80c10...
A chef-level pan-roasted salmon featuring an ultra-crispy skin and perfectly tender, juicy flesh. It is served over a bed of vibrant garlic-shallot spinach finished with Dijon mustard, and drizzled with a decadent lemon caper brown butter sauce.
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🍳 Cooking Flow
Portion the salmon and thoroughly pat the skin dry with paper towels. → Pan-sear the salmon skin-side down in a hot cast-iron skillet, pressing down gently, and baste the flesh without flipping until the skin is ultra-crispy. → Rest the cooked salmon skin-side up on a wire rack. → Prepare the lemon caper brown butter sauce and sauté the shallot-garlic Dijon spinach in the skillet. → Plate the spinach, top with rested salmon, and spoon the sauce around the sides.
Cooking Steps
Brief Cooking Order
Portion the salmon and thoroughly pat the skin dry with paper towels. → Pan-sear the salmon skin-side down in a hot cast-iron skillet, pressing down gently, and baste the flesh without flipping until the skin is ultra-crispy. → Rest the cooked salmon skin-side up on a wire rack. → Prepare the lemon caper brown butter sauce and sauté the shallot-garlic Dijon spinach in the skillet. → Plate the spinach, top with rested salmon, and spoon the sauce around the sides.
Introduction
A chef-level pan-roasted salmon featuring an ultra-crispy skin and perfectly tender, juicy flesh. It is served over a bed of vibrant garlic-shallot spinach finished with Dijon mustard, and drizzled with a decadent lemon caper brown butter sauce.
Step 1
Select and portion your salmon. Cut across the fillet so each portion contains both the oilier belly and the leaner loin. Ensure it is scaled and firm to the touch.
Step 2
Blot the salmon skin completely dry with a paper towel. Moisture is the enemy of a crispy skin.
Step 3
Prepare your vegetables (mise en place): finely dice the shallots, slice the garlic, pluck the spinach leaves off their stems, and finely chop the parsley.
Step 4
Preheat a heavy cast-iron skillet over medium-high heat. Season both sides of the salmon generously with kosher salt from a height for even distribution.
Step 5
Add olive oil to coat the hot skillet. Once it shimmers, turn the heat down slightly and place the salmon skin-side down.
Ingredients List
Important Notes
Keep the salmon skin-side up in the fridge beforehand to let air circulation dry it out.
Moisture is the absolute enemy of crispy skin. Ensure you blot the skin completely dry right before it hits the pan.
Do not flip the salmon! Basting cooks the fish gently and ensures the skin remains in constant contact with the heat to stay crispy.
Rest the fish just like you would a steak. It allows the muscle structure to relax and absorb its juices, keeping it tender.
Pour the sauce around the salmon when plating, not over the skin, to preserve the crispiness.
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