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Seared Salmon with Beurre Blanc

From Chef Michael Howell


For the Salmon

4 x 150g filets of Sustainable Blue salmon, skin off

1 tsp grapeseed oil

1 tsp butter

Salt and pepper

For the Beurre Blanc

 1/4 cup white wine

1 tsp shallot, fine dice

1 sprig fresh thyme

4 peppercorns

1 cup cold butter, cubed

2 tbsp heavy cream

Dash of hot sauce (Frank's or Tabasco)



To make the beurre blanc – in a small sauce pan add wine, shallot, thyme and peppercorns. Over medium heat, reduce the liquid until 2 tbsp remain. Add the cream and reduce again until 2 tbsp remains. Carefully whisk in the cold butter one cube at a time, being sure to emulsify (melt the cube completely before adding the next cube). Do not add too quickly – sauce should maintain a very light boil while adding butter. Once all butter is emulsified, add the tabasco, then strain through a fine strainer into another small saucepan and keep in a warm place.


Season the salmon with the salt and pepper. Heat a heavy pan (cast iron is best) over medium high heat. Test with grapeseed oil to ensure it is pretty hot. Add the butter which should start to brown in 5-7 seconds. Immediately add the salmon filets and sear without moving for 3-5 minutes, or until the fish starts to caramelize and brown on the bottom.


Using a thin spatula, turn the fish when it comes away from the pan easily and cook on the other side another 3-5 minutes or until cooked to your liking. Slightly underdone in the very centre is optimal.


Remove the fish to a plate and top with the warm sauce. Serve with rich mash potatoes or a light spinach salad


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