Wild Salmon with Lemon Sauce

Adding an entire lemon—skin, pith, and flesh—to the sauce is key. This versatile condiment pairs well with roasted vegetables and is great as a topping for winter stews and braises.

4 (6-oz.) skin-on salmon fillets, pin bones removed, patted dry
1/4 cup extra-virgin olive oil
kosher salt
1/4 cup butter – optional
1 small lemon
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 cup basil, chives, parsley and/or tarragon leaves, chopped fine

Rub salmon with 2 Tbsp. olive oil; season both sides with salt.
Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core and seeds.
Add chopped shallot, sesame seeds and 1/3 cup olive oil or butter. Season with kosher salt and lots of pepper. Toss to combine.
Heat skillet and place salmon in it, skin side up. Turn after 2-3 minutes and cook until flesh is opaque, about 6–8 minutes.
Transfer salmon to a plate and let cool slightly. Spoon sauce over salmon.
Top with herbs and sprinkle with sea salt.

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