Ingredients
- •2 salmon fillets (6–8 oz each), skin on
- •2 tsp kosher salt
- •½ tsp black pepper
- •4 sprigs fresh dill
- •4 sprigs fresh thyme
- •1 lemon, zested and sliced
- •1 orange, zested and sliced
- •4 tbsp unsalted butter, divided
- •2 tbsp neutral oil for searing
- •1 tbsp fresh lemon juice
- •1 tbsp capers, drained
- •Fresh parsley for garnish
Instructions
Season salmon fillets on both sides with salt and pepper.
Place each fillet in a vacuum bag or zip-lock bag with 1 tablespoon butter, 2 sprigs dill, 2 sprigs thyme, and half the citrus zest.
Add 2–3 citrus slices to each bag. Remove air using vacuum sealer or water displacement method and seal.
Preheat water bath to 120°F (49°C).
Cook salmon for 45–60 min to achieve buttery texture with gentle flake.
Remove bags from water bath and transfer salmon to ice bath for 5 min to firm up before searing.
Remove salmon from bags and pat completely dry, especially the skin side.
Heat neutral oil in cast iron skillet over high heat until shimmering.
Place salmon skin-side down and press gently with spatula. Sear 60–90 sec until skin is crispy and golden.
Flip and sear flesh side for 30 sec just to add color.
Remove salmon to serving plates. Wipe skillet and return to medium heat.
Add remaining 2 tablespoons butter to skillet. Swirl until butter melts and turns golden brown with nutty aroma, about 2 min.
Remove from heat and stir in lemon juice and capers.
Spoon brown butter sauce over salmon and garnish with fresh parsley.
Notes
- •The ice bath before searing prevents overcooking while allowing maximum skin crispiness
- •Watch the butter carefully when browning—it can go from golden to burnt quickly
- •For sushi-grade fish below 130°F, ensure it was frozen to FDA standards
- •Pair with roasted asparagus, wild rice, or a crisp fennel salad