4 6-oz skin-on portions of wild king salmon
1 tbsp grapeseed oil
salt and pepper to taste
1 lemon cut into wedges
For beurre blanc:
2 shallots, diced finely
¼ cup gin
¼ cup white wine vinegar
2 sticks (1 cup) butter, cubed and kept very cold
2 tbsp salmon roe
1 tbsp chives minced
1 tsp Meyer lemon zest
½ tsp white pepper salt to taste
1. Heat a cast-iron grill plate or skillet over medium heat until hot but not smoking.
2. Score the skin of the salmon to ensure the skin stays crisp.
3. Season both sides of salmon liberally with salt and pepper.
4. Add grapeseed oil to skillet and place each filet of fish skin side down in the pan being careful not to overcrowd them.
5. Sear skin-side down until the skin is golden and crispy and the flesh has started to turn opaque.
6. Flip the fish to the flesh side and finish cooking just for a few more seconds.
7. In a stainless sauté pan, sweat shallots over low heat until translucent, season with salt.
8. Add gin and flambé quickly ensuring the shallots don’t get any color.
9. Add white wine vinegar and reduce by half.
10. Begin to add butter piece by piece while constantly whisking the sauce.
11. Once all butter is incorporated, remove from heat and add white pepper, Meyer lemon zest, chives, and salmon roe. Check for seasoning and adjust if necessary.
1. Place salmon filets skin side up on a platter and garnish with salmon roe beurre blanc and lemon wedges.