This week in the WOT Test Kitchen we decided to try out this healthy and delicious recipe from Chef Dominique Crenn
We love when chefs share their tips and great recipes. This one falls into both categories! Chef Dominique Crenn shared with us her tip for perfect salmon during a LIVE we did with her on Instagram. She also shared with us an amazing recipe for Parmantier of Vegetables which you can check out here.
We decided to add a Béarnaise Sauce on top of this classic salmon and it was amazing! Our recipe was inspired by one from Epicurious, and you can also find that recipe below.
What you need to know about making this salmon:
Salting the salmon, letting it rest for 30 minutes, then rinsing and drying before cooking is the key to making this salmon perfect every time and we tested it more than once! If you feel like an indulging, you can try our easy-to-prepare Béarnaise Sauce.
Chef Dominique Crenn’s Salmon
- 12” Enamel coated cast iron skillet or another skillet that can go from stovetop to oven.
- 1 whole filet of salmon (with or without skin removed)
- sea salt or kosher salt
- 1 tbsp butter
- 1 tbsp grapeseed oil or other high temperate oil
- Preheat oven to 375 degrees.
- Generously salt the top of the salmon with sea salt or kosher salt. Cut the whole salmon filet in half so both pieces will fit in the pan.
- Let salmon rest with salt for 30 minutes.
- After 30 minutes, rinse the salt off your salmon and pat dry.
- Heat your oven safe skillet on your cooktop. Melt butter and oil together. Place salmon in pan skin side down if your salmon filet has skin. Let the salmon sear on the cooktop for about 3 minutes.
- Transfer the skillet into the preheated oven and let the salmon cook at 375 degrees for 3 minutes.
- Reduce oven temperature to 300 degrees and let salmon cook for an additional 10 minutes or until salmon is cooked the way you like.
- Remove skillet and plate salmon.
- Can be served with bearnaise sauce or lemon wedges.
- 1 tbsp unsalted butter, cut into 1/2" cubes
- 1 cup unsalted butter, cut into 1/2" cubes
- 3 tbsp minced shallots
- kosher salt and freshly ground black pepper
- 2 tbsp champagne vinegar or white wine vinegar
- 2 large egg yolks
- 1 tbsp (or more) fresh lemon juice
- 1 tbsp finely chopped fresh tarragon
- Melt 1 tablespoon butter in a small saucepan over medium heat.
- Add shallots and a pinch of salt and cook for a minute or two.
- Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
- Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
- Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it; set aside.
- Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
- Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of the measuring cup. Add shallot reduction. Continue blending until a smooth, creamy sauce forms, 2-3 minutes.
- Pour sauce into a medium bowl. Stir in chopped fresh tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.
Enjoy! Making this recipe? Be sure and share it with us on Instagram!
All images by Lorianne DeVita