We used skin-on salmon for this recipe, but you can use skinless fillets if you want. The skin tastes great when it is fried and crispy. When buying skin-on fish, make certain the fish has been scaled. Ask your fishmonger to do this at the store.
- 3 Tbsp lemon juice
- 1/4 cup chicken stock (or fish stock or clam juice)
- 1 cup heavy cream
- 1 Tbsp canola or grape seed oil
- 1 1/2 pounds skin-on salmon fillets
- Salt and pepper
- Parsley for garnish
1 Pour the lemon juice, broth and cream into a small pot and bring to a simmer. Immediately drop the heat to low, cover the pot and simmer very gently for 10 minutes. Add salt and pepper to taste.
2 While the sauce is cooking, rinse the salmon in cold water and check for any stray scales (if skin-on). Pat the fish dry with paper towels. Add the canola oil to a sauté pan large enough to fit the fish in one layer. Set the heat to high and let the pan heat up for 90 seconds.
3 Lay the fish skin side down in the hot pan and turn the heat down to medium. Salt the exposed side of the fish. Let this sizzle away steadily for 3-5 minutes, depending on how thick the fish is. An inch-thick fillet will take about 5 minutes. With a metal spatula, turn the fish, making sure the skin remains attached to the salmon. Salt the skin side of the fish. Cook for another 1-5 minutes, depending on how well-done you like your fish. We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.
4 Set the salmon down on the plate skin side up, then pour some of the sauce over it. Garnish with the parsley and serve at once.