📝 About This Recipe
This exquisite dish elevates a pristine side of salmon by utilizing the deep, aromatic profile of Chardonnay oak-smoked sea salt, which infuses the fish with hints of toasted vanilla and aged wine barrels. The salmon is slow-roasted to buttery perfection, creating a delicate contrast between the smoky crust and the succulent, flaky interior. Finished with a velvety lemon-dill beurre blanc, it is a sophisticated masterpiece that brings the elegance of a vineyard estate straight to your dining table.
🥗 Ingredients
The Salmon
- 1.5 pounds Center-cut Atlantic Salmon Fillet (skin-on, patted dry)
- 1.5 tablespoons Chardonnay Oak Smoked Sea Salt (coarse grain preferred)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Fresh Cracked Black Pepper (to taste)
- 3 sprigs Fresh Thyme (leaves removed and minced)
Lemon-Dill Beurre Blanc
- 1/2 cup Dry Chardonnay (use the same wine you intend to serve)
- 1 piece Shallot (finely minced)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 2 tablespoons Heavy Cream (to stabilize the emulsion)
- 1/2 cup Unsalted Butter (cold, cut into 1/2-inch cubes)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/8 teaspoon White Pepper (ground)
Garnish
- 4 pieces Lemon Slices (very thin rounds)
- 1/4 cup Microgreens (for color and freshness)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Slow-roasting at a lower temperature ensures the salmon remains incredibly moist and prevents the white albumin from leaching out.
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2
Line a rimmed baking sheet with parchment paper. Place the salmon fillet skin-side down on the prepared sheet.
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3
Drizzle the olive oil over the salmon and rub it evenly across the flesh. Sprinkle the Chardonnay oak smoked salt, black pepper, and minced thyme over the top, pressing the salt gently so it adheres.
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4
Let the salmon sit at room temperature for 10-15 minutes while the oven finishes preheating; this allows the smoked salt to begin curing the surface slightly for better flavor penetration.
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5
Place the salmon in the oven and roast for 18-22 minutes. The internal temperature should reach 135°F (57°C) for a perfect medium-rare to medium finish.
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6
While the salmon roasts, prepare the sauce. In a small stainless steel saucepan, combine the Chardonnay, minced shallots, and lemon juice over medium heat.
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7
Simmer the wine mixture until it has reduced to about 1-2 tablespoons of liquid. It should look syrupy.
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8
Whisk in the heavy cream and let it bubble for 30 seconds. This helps prevent the sauce from breaking later.
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9
Reduce the heat to the lowest possible setting. Begin adding the cold butter, one cube at a time, whisking constantly. Wait until each cube is almost melted before adding the next.
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10
Once all the butter is incorporated and the sauce is thick and glossy, remove from heat immediately. Strain through a fine-mesh sieve into a warm bowl to remove the shallots.
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11
Stir in the fresh dill and white pepper. Taste and add a tiny pinch of the smoked salt if needed.
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12
Remove the salmon from the oven and let it rest for 3-5 minutes. This allows the juices to redistribute.
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13
To serve, carefully slice the salmon into four portions. Spoon a generous amount of the beurre blanc over each piece, garnish with a lemon slice and microgreens, and serve immediately.
💡 Chef's Tips
Always use cold butter for the beurre blanc; the temperature difference is what creates the creamy emulsion. If you cannot find Chardonnay smoked salt, you can use a high-quality Fleur de Sel mixed with a drop of liquid smoke, though the authentic oak-aged salt is superior. Don't overcook the salmon! It will continue to cook slightly while resting, so pull it out when it still looks a bit translucent in the center. If your sauce starts to separate (oily look), whisk in a teaspoon of warm water or cream vigorously to bring it back together. Ensure your salmon is at room temperature before roasting to ensure even cooking throughout the fillet.
🍽️ Serving Suggestions
A chilled glass of buttery California Chardonnay to mirror the notes in the salt and sauce. Roasted fingerling potatoes tossed in garlic and parsley. Steam-sauteed asparagus spears with a squeeze of fresh lemon. A crisp arugula salad with shaved fennel and a light vinaigrette. Wild rice pilaf with toasted pine nuts for an earthy textural contrast.