Salmon is a dinner table staple across the UK, prized for its versatility and health benefits. However, even this trusty fish can sometimes fall flat on flavour. According to a culinary expert, the solution is surprisingly simple and hinges on one basic ingredient added to the sauce.
The Secret Ingredient for Superior Salmon
Pan-searing is a popular method for cooking salmon, resulting in a beautifully golden-brown fillet that can be served on its own or elevated with a complementary sauce. The secret to a truly memorable dish, as highlighted by chef Billy Parisi, lies in the use of fresh dill.
Chef Parisi insists that incorporating dill into a creamy sauce dramatically enhances the entire recipe. He confirmed that while fresh dill is ideal, dried dill can also be used if that's what you have to hand. This herb is widely celebrated as one of the top pairings for salmon, cutting through the richness of the fish and sauce with its light, aromatic quality.
The Complete Pan-Seared Salmon Recipe
For those ready to recreate this culinary delight at home, here is the detailed method and ingredient list for Chef Parisi's pan-seared salmon with a lemon-dill cream sauce.
Ingredients:
- Two salmon fillets
- Two tablespoons of olive oil
- Eight tablespoons of unsalted butter
- One peeled and small-diced shallot
- Two finely minced cloves of garlic
- Juice of half a lemon
- A quarter cup of chardonnay
- Half a cup of heavy whipping cream
- One tablespoon of capers
- One and a half teaspoons of fresh chopped dill
- Sea salt and fresh cracked pepper, to taste
Method:
Begin by generously seasoning both sides of the salmon fillets with sea salt and fresh cracked pepper. Pour the olive oil into a large pan and set it over a medium-high heat. Wait until the oil is hot and begins to emit a light smoke.
Place the salmon in the pan, skin side up, and sear for two to three minutes until a golden-brown crust forms. At this point, add two tablespoons of butter to the pan; this will help with the browning process. Reduce the heat to medium-high.
Carefully turn the salmon over. Using a spoon, continuously baste the fish with the hot butter and oil from the pan. Continue cooking for a further two to three minutes, or until the salmon is cooked through. Remove the salmon from the pan and set it aside.
Drain the excess cooking oil from the pan. Return the pan to the heat and add two more tablespoons of butter. Toss in the diced shallot and minced garlic. The pan will be very hot, so they will caramelise quickly, which should only take a few minutes.
Deglaze the pan with the fresh lemon juice, scraping up any browned bits from the bottom. Cook until the liquid has almost entirely evaporated. Next, deglaze a second time with the Chardonnay, again simmering until the liquid has nearly evaporated. This step is vital for building a flavourful base for the sauce.
Pour in the double cream and cook over a medium heat until the sauce thickens to a consistency similar to Alfredo sauce. Finally, stir in the remaining butter, the capers, and the star ingredient – the fresh chopped dill – until everything is well combined. Give the sauce a final taste and adjust the seasoning with more salt and pepper if needed.
Serving Your Culinary Masterpiece
To serve, spoon the creamy dill and caper sauce onto a plate and place the perfectly pan-seared salmon fillet on top. The result is a restaurant-quality dish that is sure to impress, proving that a single ingredient can indeed make all the difference. This method transforms the humble salmon dinner into a dramatically tastier experience, perfect for a weeknight treat or a weekend feast.
