Pan-Seared Salmon
Crispy skin, buttery flesh, elevated with a citrus beurre blanc
“A masterclass in simplicity — perfectly pan-seared salmon with crispy skin served atop a velvety citrus beurre blanc, garnished with microgreens and edible flowers for a restaurant-worthy presentation.”
Ingredients
- Skin-on Atlantic salmon (180g each)2 fillets
- Grapeseed oil2 tbsp
- Unsalted butter30g
- Shallot, finely minced1
- Dry white wine120ml
- Blood orange, juiced and zested1
- Heavy cream60ml
- Flaky sea salt and white pepperTo taste
- Microgreens for garnishHandful
Method
- 1
Pat salmon fillets dry with paper towels and season generously with flaky sea salt and white pepper. Allow to rest at room temperature for 10 minutes.
Pro tip: Dry skin is the secret to a crispy sear. Press firmly with paper towels.
- 2
Heat grapeseed oil in a stainless steel pan over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for the first 30 seconds.
- 3
Cook skin-side down for 4–5 minutes until skin is deeply golden and crisp. Flip and cook for 2–3 minutes more. Remove and rest on a wire rack.
- 4
In the same pan, reduce heat to medium. Add minced shallot and cook for 1 minute. Deglaze with white wine, scraping up fond.
- 5
Reduce wine by half, then add blood orange juice. Reduce again by half. Remove from heat, swirl in cold butter and cream until emulsified.
Pro tip: Cold butter is essential — it creates a silky emulsion. Don't let the sauce boil after adding butter.
- 6
Pool beurre blanc on warmed plates, place salmon skin-side up, and finish with blood orange zest, microgreens, and a drizzle of excellent olive oil.
Plating Tips
Use a wide, shallow bowl to let the sauce pool elegantly around the salmon
Place the salmon slightly off-center for a more dynamic composition
Add height by leaning microgreens against the fish
A few drops of aged balsamic on the plate rim adds visual drama
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