Salt and Pepper Salmon

I’ve been reading Katerina’s blog and her experiences with seafood and in particular searing fish and coincidentally I also watched an episode of Tyler’s Ultimate where he tackled the ultimate salmon. I follow his method to-a-T but I altered his Dill Creme Fraiche recipe…let’s go see!

I substituted creme fraiche with left over strained yogurt that I had from making Tzatziki and I was also eager to try a new product I bought called Kewpie Mayonnaise….it’s Japanese! I’ll call this sauce Cool Kewpie Dill Sauce and here’s what you’ll need:

250 gr. of strained yogurt
50 gr. of Kewpie Mayonnaise
2 Tbsp. fresh chopped dill
2 cornichons, finely chopped
1 Tbsp roughly chopped capers
1 tsp. of lemon zest
1 squeeze of lemon juice

You simply incorporate all of the above ingredients and refrigerate until you’re ready for plating. Any left over sauce would go well with a veggie platter too!

For the salmon you will need:

2 portions of salmon fillet, skin on 1 1/2 to 2 in. thick
Coarse sea salt
Extra-virgin olive oil
Fresh ground black pepper
1/4 stick of room temperature unsalted butter

I always buy salmon fillets that are already free of pin bones but it’s always good to check for any that were missed by running your fingers across the salmon.
Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.

Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes. Plate the salmon with a summer potato salad and a green salad and spoon a heaping dollop of the Dill sauce on your salmon.


This recipe turned out wonderfully…the look of it, the ease of it and the taste….crispy skin, yum world! I’d have it again today but I don’t want to get sick of it.

© 2007 – 2009,
Peter Minakis

. All rights reserved.

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5 Comments for “Salt and Pepper Salmon”

Jann

says:

Greetings to you, Peter~I can tell this salmon was really delicious~look at the color!I used to make a similar sauce, but yours has capers and cornichons, not like the one that I made~I am going to try yours. i love that crunch! I’ll be back and happy cooking!

Kevin

says:

The salmon looks good. I saw the same episode of Ultimate Salmon which inspired me to do a pan seared salmon dish as well. (Though I just used sour cream dill sauce instead of the dill creme fraiche sauce.)

I was just wondering, where (in Toronto?) did you get the Japanese Kewpie Mayonnaise? I usually go to Sanko on Queen West for my Japanese ingredients, but it is kinda of far from me.

Peter M

says:

Kevin, I live in Agincourt and this is the store:

Sandown Market (Scarborough) 4385 Sheppard Ave. E., Pearl Plaza, Unit15 
TEL(416)496-9083

Christine

says:

Hello Peter,
I’ve been enjoying strolling through your posts. Nice to meet you and your blog.
I was just looking at some potted dill plants, wondering whether or not to buy them, then come home and see your great sauce. Guess I’ll have to back and get those plants now.