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
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.
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