Citrus-Herb Salmon with Brown Butter
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Last updated
- Prep
- 15 min
- Cook
- 45–60 minutes
- Yield
- 2 servings
Main Coursesalmoncitrusbrown butterdate night
Ingredients
- 2 skin-on salmon fillets, 6 to 8 oz each
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 sprigs fresh dill
- 4 sprigs fresh thyme
- Finely grated zest and juice of 1 lemon, divided
- Finely grated zest of 1 orange
- 4 tbsp unsalted butter, divided
- 2 tbsp neutral oil
- 1 tbsp capers, drained
- Chopped fresh parsley, for serving
Method
Prepare
- Season the salmon on both sides with the kosher salt and black pepper.
- Place each fillet in its own food-safe pouch with 1 tablespoon of butter, half the dill and thyme, and half the citrus zest. Keep the lemon juice for the finish.
- Seal the fillets flat, without stacking or overlapping them.
Cook
- Set the water bath to 118°–122°F.
- Cook for 45–60 minutes for immediate service after the thermometer check.
- Drain the capers, chop the parsley, and have the remaining butter and lemon juice ready beside the stove.
Finish
- Pat every fillet completely dry. Heat the neutral oil in a cast-iron skillet until shimmering, then crisp the salmon skin-side down for 60 to 90 sec. Turn and color the flesh side for about 30 sec, then move the skillet off the heat for the thermometer check.
Check before serving
- Use a food thermometer at the thickest point. It must reach 145°F. If any part is below that temperature, keep cooking and check it again.
Serve
- Once every fillet passes the thermometer check, transfer the salmon to clean serving plates. Wipe the skillet, melt the remaining butter over medium heat, and swirl until golden and nutty.
- Remove the pan from the heat and stir in the lemon juice and capers.
- Spoon the brown butter over the salmon, garnish with parsley, and serve immediately.
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