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.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest portion or center of every salmon piece. Insert from the side for thin pieces so the whole sensing area reaches the center, without punching through the fillet. Check several places in every large or irregular piece.
- Every spot you check must reach 145°F for at least 15 seconds. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
- Only when an individual piece cannot be reliably probed with an appropriately sized food thermometer, cook that piece until opaque and easy to separate with a fork. This is not a measured temperature check or a pasteurization method.
Finish
- After completing the check, 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.
Serve
- Transfer the finished 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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