2 lbs. center-cut salmon, cut into 5-6 uniform pieces
1 T. extra virgin olive oil
fresh ground pepper
kosher or sea salt
3 T. butter, melted
2 shallots, sliced
3 cloves garlic, minced
1 c. dry white wine
½ to 1 c. heavy cream or half-and-half
6 sprigs fresh rosemary or dill, chopped
1 lemon, halved
Old Bay to taste
Season both side of salmon with olive oil, salt and pepper. Heat large frying pan over medium-high heat. Place salmon in pan, skin side down, and cook for about 3 minutes (or until the bottom half of the salmon is no longer translucent). Spoon 1 ½ T. butter over the top of the salmon and cook for 1 more minute, then flip each piece of salmon and spoon remaining butter over top. Cook for 3-4 minutes more, until desired doneness, then transfer salmon to serving dish and loosely tent with foil.
Return pan to stove over medium heat and sauté shallots in drippings for 2 minutes. Add garlic and sauté 1-2 minutes longer. Add wine to deglaze pan and bring to gentle simmer, reducing slightly. Turn off heat, add cream or half-and-half and rosemary or dill, stirring to combine. Add salt and pepper, if desired.
Serve salmon over rice or risotto, topped with the white wine sauce, a squeeze of fresh lemon, and Old Bay to taste.
Eddie’s Recipe Tip:
