📝 About This Recipe
This elegant French masterpiece marries the flaky, rich texture of Atlantic salmon with a luxurious, velvet-smooth butter sauce known as Beurre Blanc. Originating from the Loire Valley, this dish celebrates the delicate balance between high-quality dairy and bright acidity. It is a quintessential example of how a few simple, premium ingredients can be transformed into a restaurant-quality experience right in your own kitchen.
🥗 Ingredients
The Salmon
- 4 6-ounce pieces Center-cut Salmon Fillets (skin-on, patted very dry)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
The Beurre Blanc Sauce
- 1 cup Unsalted European-style Butter (cold, cut into 1/2-inch cubes)
- 2 tablespoons Shallots (minced very finely)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 2 tablespoons White Wine Vinegar
- 1 tablespoon Heavy Cream (optional, for stabilization)
- 1 teaspoon Lemon Juice (freshly squeezed)
For Garnish
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Lemon Zest
- 1/4 cup Microgreens (optional for plating)
👨🍳 Instructions
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1
Remove the salmon fillets from the refrigerator 20 minutes before cooking to take the chill off. Pat the skin and flesh extremely dry with paper towels.
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2
In a small heavy-bottomed saucepan over medium heat, combine the minced shallots, white wine, and white wine vinegar.
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3
Simmer the liquid until it has reduced to a syrupy consistency, about 2 tablespoons remaining. This 'gastrique' is the flavor base of your sauce.
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4
Lower the heat to the lowest setting. Whisk in the heavy cream (if using); this helps prevent the sauce from breaking later.
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5
Begin adding the cold butter, one or two cubes at a time, whisking constantly. Wait until each piece is almost melted before adding the next.
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6
Continue this process, moving the pan on and off the heat to maintain a warm but not hot temperature. The sauce should be pale, creamy, and emulsified.
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7
Once all butter is incorporated, strain the sauce through a fine-mesh sieve into a clean bowl to remove shallots for a silky texture. Stir in lemon juice and a pinch of salt. Keep in a warm spot (not over direct heat).
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8
Season the salmon fillets generously with salt and pepper on both sides.
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9
Heat the grapeseed oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil shimmers and just begins to smoke.
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10
Carefully place the salmon fillets in the pan, skin-side down. Press down gently with a spatula for 10 seconds to ensure even skin contact.
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11
Sear undisturbed for 4-5 minutes until the skin is golden and crispy and the flesh is cooked about halfway up the side.
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12
Flip the fillets gently and cook for another 2-3 minutes for medium-rare to medium doneness.
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13
Remove the salmon from the pan and let it rest for 2 minutes on a warm plate.
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14
To serve, spoon a generous pool of the warm Beurre Blanc onto each plate. Place the salmon fillet on top (skin-side up to preserve crispness).
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15
Garnish with fresh chives, lemon zest, and microgreens. Serve immediately.
💡 Chef's Tips
Use high-quality European butter (like Kerrygold or Plugra) because its lower water content creates a much richer, more stable emulsion. Never let the sauce boil once you start adding the butter, or the emulsion will break into a greasy mess. If the sauce begins to separate, whisk in a teaspoon of cold heavy cream or a tiny splash of water to bring it back together. Ensure the salmon is bone-dry before searing; moisture is the enemy of a perfectly crispy skin. Always use a non-reactive saucepan (stainless steel or enamel) for the sauce to avoid a metallic taste from the vinegar and wine.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or Chablis to cut through the richness of the butter. Serve alongside blanched asparagus spears or tender haricots verts for a vibrant color contrast. A bed of lemon-scented jasmine rice or creamy mashed potatoes is perfect for soaking up the extra sauce. For a lighter option, serve over a salad of shaved fennel and citrus segments. Warm crusty sourdough bread is a must for cleaning the plate of every last drop of Beurre Blanc.