Salmon by 3 Michelin-star chef Eric Frechon

Name: Salmon by 3 Michelin-star chef Eric Frechon
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 1
Cuisine: French
Ingredients: 180-200 gram Salmon fillet, skin-on (One individual portion); 1 tablespoon Olive oil (For searing); 2 tablespoons Unsalted butter (For basting); 2 cloves Garlic (Smashed); 2 sprigs Fresh thyme sprigs; to taste Salt (Kosher or sea salt preferred); to taste Black pepper (Freshly ground); 2-3 tablespoons White Sauce (As seen in the video, specific type not detailed. Could be a Beurre Blanc or light cream sauce.); 1 sprig Fresh parsley or dill (For garnish); 1 wedge Lemon wedge (For serving (optional))

This recipe showcases a sophisticated yet approachable method for preparing perfectly seared salmon, inspired by 3 Michelin-star chef Eric Frechon. The salmon is seasoned, pan-seared to achieve a crispy skin, then basted with aromatic butter, garlic, and thyme. It's a quick and elegant dish that highlights the natural flavors of the salmon, perfect for an impressive meal.

#Salmon

#Michelin-Star

#Chef Eric Frechon

#Seafood

#French Cuisine

#Pan-Seared

#Fine Dining

#Quick Meal

Crispy Seared Salmon

Recipe Information

10m

Prep Time

Cook Time

19m

Total Time

Servings

Medium

French

English

Nutrition (per serving)

380

Calories

38g

Protein

Carbs

25g

Fat

Basting with Aromatic Butter

Ingredients

Servings: 1

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Perfectly Cooked Salmon

Instructions

0/6 completed

1
Pat the salmon fillet dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
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1m
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Pat the salmon fillet dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
1m
Drying the salmon skin ensures a crispier finish.
2
Heat olive oil in a non-stick or cast-iron pan over medium-high heat until shimmering. Place the salmon fillet skin-side down in the hot pan.
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1m
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Heat olive oil in a non-stick or cast-iron pan over medium-high heat until shimmering. Place the salmon fillet skin-side down in the hot pan.
1m
Ensure the pan is hot enough to achieve a good sear without burning.
3
Sear the salmon skin-side down for 3-5 minutes, pressing gently with a spatula occasionally to ensure even contact with the pan, until the skin is golden and crispy.
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4m
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Sear the salmon skin-side down for 3-5 minutes, pressing gently with a spatula occasionally to ensure even contact with the pan, until the skin is golden and crispy.
4m
Most of the cooking should happen on the skin side to render the fat and achieve maximum crispiness.
4
Reduce heat to medium. Add butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously baste the salmon with the melted butter and aromatics for 1-2 minutes.
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2m
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Reduce heat to medium. Add butter, smashed garlic cloves, and fresh thyme sprigs to the pan. Tilt the pan slightly and continuously baste the salmon with the melted butter and aromatics for 1-2 minutes.
2m
Basting infuses the fish with incredible flavor and keeps it moist.
5
Carefully flip the salmon fillet and cook for another 30 seconds to 1 minute, or until cooked to your desired doneness. The internal temperature for medium-rare is 125-130 °F (52-54 °C).
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1m
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Carefully flip the salmon fillet and cook for another 30 seconds to 1 minute, or until cooked to your desired doneness. The internal temperature for medium-rare is 125-130 °F (52-54 °C).
1m
Salmon cooks quickly; be careful not to overcook it, as it can become dry.
6
Remove the salmon from the pan and let it rest for a minute. Plate the salmon, spoon a generous amount of white sauce (if using) beside it, and garnish with fresh parsley or dill and a lemon wedge.
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1m
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Remove the salmon from the pan and let it rest for a minute. Plate the salmon, spoon a generous amount of white sauce (if using) beside it, and garnish with fresh parsley or dill and a lemon wedge.
1m
Resting the fish allows the juices to redistribute, ensuring a more tender and flavorful result.