Diary of a Chef · Just Chefn Around

Pan-Roasted Salmon with White Wine–Lemon Cream

35 minutes · 2 servings

By Diary of a Chef

Ingredients

• 2 salmon fillets (6–8 oz each)
• Kosher salt and fresh cracked pepper
• 1 tbsp neutral oil
• 1 shallot, finely minced
• 1/2 cup Sauvignon Blanc
• 1/2 cup chicken stock (homemade for body)
• 2 tbsp heavy cream
• 1 tbsp capers
• 1/2 lemon, zest and juice
• 1 tbsp cold unsalted butter
• 1 tbsp parsley, chopped
• Kosher salt and pepper

Instructions

1. 1Sear the salmon

   Medium-high, oil in. Skin-side down; press gently 20–30 seconds so it lies flat. Cook until the skin is crisp and the flesh has turned opaque about ¾ of the way up the sides.

2. 2Flip and finish

   Brief kiss on the flesh side. Remove and rest.

3. 3Shallots

   Heat to medium; pour off all but ~1 tbsp fat. Sweat the shallot until softened.

4. 4Deglaze hard

   Wine in; scrape the fond; reduce until nearly dry — 1–2 tbsp left. Reducing the wine hard here is the difference between bright and boozy.

5. 5Stock

   Add stock; simmer; reduce by about half, until it starts developing body. Stop earlier than you would for a braise — this is a silky fish sauce, not a braising sauce.

6. 6Finish

   Cream in; simmer 1–2 min. Off heat: whisk in the cold butter, then capers, zest, lemon juice, parsley. Lemon at the end, never during the reduction. Glossy, lightly coating a spoon.

7. 7Plate

   Salmon over Buttered Spinach and mashed potatoes; nap lightly; spoon the rest around.