Ingredients:

  • 4 Center cut salmon fillets (170g each)
  • 30ml Avocado oil
  • 6g Kosher salt
  • 3g Freshly cracked black pepper
  • 5g Smoked paprika
  • 56g Unsalted butter, chilled and cubed
  • 4 cloves Garlic, minced
  • 120ml Heavy cream
  • 60ml Dry white wine
  • 1 large Lemon, juiced and zested
  • 4g Fresh parsley, finely chopped

Instructions:

  1. Prep the fish. Pat the 4 salmon fillets dry with paper towels on all sides. Note: Excess moisture causes the fish to steam instead of sear.
  2. Season thoroughly. Sprinkle the kosher salt, black pepper, and smoked paprika evenly over the flesh side of the salmon.
  3. Heat the pan. Add 30ml avocado oil to the skillet over medium high heat until the oil is shimmering and slightly wispy.
  4. Sear the salmon. Place fillets flesh side down in the hot oil. Note: Don't move them for the first few minutes to allow the crust to form.
  5. Flip carefully. Cook for 4 minutes until a golden brown crust forms and the fish releases easily, then flip to the skin side for another 2 minutes.
  6. Rest the fish. Remove the salmon from the pan and set it aside on a warm plate.
  7. Deglaze the skillet. Pour in 60ml dry white wine, scraping up the brown bits from the bottom. Note: These bits (the fond) are concentrated flavor gold.
  8. Build the base. Add the minced garlic and cook for 1 minute until the aroma fills the room but the garlic hasn't browned.
  9. Simmer the cream. Stir in 120ml heavy cream and the lemon juice, bringing it to a gentle simmer for 3 minutes.
  10. Emulsify the sauce. Turn the heat to low and whisk in the 56g chilled butter cubes one at a time until the sauce is thick and glossy.
  11. Final touch. Return the salmon to the pan for 1 minute to warm through, then top with lemon zest and fresh parsley.