Sear-Roasted Salmon Fillets
with Lemon-Rosemary Butter Sauce
4 Skinless Salmon Fillets (about 6 oz. each)
1 tsp. Kosher Salt
1 tsp. Black Pepper
2 tbsp. Canola Oil
¾ cup Dry White Wine
3 tbsp. Fresh Shallot, finely diced
1 tsp. Fresh Rosemary, chopped
6 tbsp. Unsalted Butter, cut into small cubes
1 tsp. Fresh Lemon Juice
Kosher Salt & Black Pepper to season
Heat oven to 425 degrees and turn on the exhaust fan to high. Pat salmon thoroughly dry with paper towels. Season both sides generously with salt and pepper. Heat a large cast-iron skillet over medium-high heat. When pan is hot add the oil and swirl it in pan to coat bottom. Evenly space the fish in the pan and cook without touching for 2 minutes. Carefully lift a corner with a spatula to check browning. If fish does not release easily from pan, continue cooking. Flip fish when browned and released and cook 1 minute longer on second side. Now place skillet in oven for 4 to 7 minutes or until it reaches an internal temperature of 135 degrees. Remove from oven and transfer to a large platter. Tent fish with foil and let rest while you make sauce. Using the same skillet, pour off excess fat. Blot pan with paper towels trying not to lose browned bits on bottom of skillet. Return skillet to high heat and add wine, shallot and rosemary. Cook stirring until the wine is almost completely evaporated (3-4 minutes). Remove from heat and whisk in the cubes of butter, adding a few at a time until they’re all thoroughly incorporated and the sauce is thick and creamy looking. Stir in the lemon juice and season with salt and pepper to taste. Serve immediately over the sear-roasted salmon.
Note: You could use other types of fish for this dish. The cooking time will vary on thickness of fish fillets or steaks. Adjust accordingly.
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