Saumon poêlé, sauce au vinaigre

Crispy-Skin Salmon with Vinegar Pan Sauce

The salmon has deeply crisp, golden skin and tender flesh, finished with a glossy sauce of browned butter, onion, garlic, and sharp vinegar. It is an elegant French-style main course that comes together quickly in one pan.

Nutrition · per serving

505kcal

39gProtein

4gCarbs

37gFat

1gFiber

6 servings

Ingredients

11 items

Saumon

salmon fillets, skin on6 fillets, about 170 g each

fine salt1½ teaspoons

black pepper, freshly ground½ teaspoon

sweet paprika½ teaspoon

neutral oil1 tablespoon

Sauce au vinaigre

unsalted butter45 g

yellow onion, very finely chopped1 small, about 100 g

garlic, finely chopped2 cloves

white wine vinegar60 ml

water120 ml

unsalted butter, cold and cubed30 g

Tips

•Use a pan large enough to avoid crowding; cook in two batches if necessary.
•For especially crisp skin, refrigerate the uncovered fillets for 30 minutes before cooking to dry the surface.
•Serve with steamed green beans, boiled potatoes, or a sharp green salad.

Steps

1
Pat the salmon very dry, especially the skin. Season both sides with salt, black pepper, and paprika. Let it stand while preparing the pan, and have the onion and garlic ready.
6 fillets, about 170 g each salmon fillets, skin on1½ teaspoons fine salt½ teaspoon black pepper, freshly ground½ teaspoon sweet paprika1 small, about 100 g yellow onion, very finely chopped2 cloves garlic, finely chopped
2
Heat the oil in a large, heavy frying pan over medium-high heat. Place the salmon skin-side down, pressing each fillet gently with a spatula for the first 30 seconds so the skin stays flat. Cook for 5 to 7 minutes, until the skin is deeply golden and crisp and the fish is opaque halfway up the sides.
1 tablespoon neutral oil6 fillets, about 170 g each salmon fillets, skin on
3
Turn the salmon and cook the flesh side for 1 to 2 minutes, or until just cooked through and registering about 52 to เห็น? 55°C in the thickest part. Transfer it skin-side up to a warm plate. Do not cover, or the skin will soften.
6 fillets, about 170 g each salmon fillets, skin on
4
Reduce the heat to medium. Add the butter to the same pan, then sauté the onion for 2 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.
45 g unsalted butter1 small, about 100 g yellow onion, very finely chopped2 cloves garlic, finely chopped
5
Pour in the vinegar and water, scraping up the browned bits. Simmer for 3 to 4 minutes until reduced by roughly one-third and lightly concentrated.
60 ml white wine vinegar120 ml water
6
Remove the pan from the heat and whisk in the cold butter, a few cubes at a time, until the sauce is glossy and emulsified. Taste and adjust seasoning if needed.
30 g unsalted butter, cold and cubed
7
Spoon the warm vinegar sauce around the salmon and serve immediately, keeping the crisp skin exposed.

Origin & History

Pan-seared fish with a butter-based finishing sauce is characteristic of classic French home cooking and bistro cuisine. The vinegar reduction adds brightness and balances the richness of the salmon and butter.

Pregnancy

Great

Safe when the salmon is cooked through; it provides protein and omega-3 fats. Use pasteurized butter and avoid undercooking the thickest part.

Breastfeeding

Great

A protein- and omega-3-rich meal; serve the salmon fully cooked.

french salmon crispy skin pan-seared pescatarian bistro quick dinner

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Saumon poêlé, sauce au vinaigre

Crispy-Skin Salmon with Vinegar Pan Sauce

Steps

Pat the salmon very dry, especially the skin. Season both sides with salt, black pepper, and paprika. Let it stand while preparing the pan, and have the onion and garlic ready.

6 fillets, about 170 g each salmon fillets, skin on1½ teaspoons fine salt½ teaspoon black pepper, freshly ground½ teaspoon sweet paprika1 small, about 100 g yellow onion, very finely chopped2 cloves garlic, finely chopped

Heat the oil in a large, heavy frying pan over medium-high heat. Place the salmon skin-side down, pressing each fillet gently with a spatula for the first 30 seconds so the skin stays flat. Cook for 5 to 7 minutes, until the skin is deeply golden and crisp and the fish is opaque halfway up the sides.

1 tablespoon neutral oil6 fillets, about 170 g each salmon fillets, skin on

Turn the salmon and cook the flesh side for 1 to 2 minutes, or until just cooked through and registering about 52 to เห็น? 55°C in the thickest part. Transfer it skin-side up to a warm plate. Do not cover, or the skin will soften.

6 fillets, about 170 g each salmon fillets, skin on

Reduce the heat to medium. Add the butter to the same pan, then sauté the onion for 2 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly.

45 g unsalted butter1 small, about 100 g yellow onion, very finely chopped2 cloves garlic, finely chopped

Pour in the vinegar and water, scraping up the browned bits. Simmer for 3 to 4 minutes until reduced by roughly one-third and lightly concentrated.

60 ml white wine vinegar120 ml water

Remove the pan from the heat and whisk in the cold butter, a few cubes at a time, until the sauce is glossy and emulsified. Taste and adjust seasoning if needed.

30 g unsalted butter, cold and cubed

Spoon the warm vinegar sauce around the salmon and serve immediately, keeping the crisp skin exposed.