Yid.Dish: Wild Alaskan Salmon with Brown Butter
I wait every year for the salmon season to open. Sure the wild Alaskan stuff is pretty expensive but it is an amazing product. You need only a quick glance to see how beautiful and different this fish is from other products. It is a deep, rich brick-orange color. The fat is evenly running through the flesh and the smell is like sea air. This is the way salmon is supposed to be. 4 servings
4 6-ounce Wild salmon filets, skin off
1 tablespoon chopped flat leaf parsley
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh chives
Olive oil
Salt and pepper
1)Pat dry the salmon filets. Combine the fresh herbs in a bowl. Press the herbs on to the “presentation “side of the salmon (non-skin side). Salt and pepper the fish on both sides.
2) Place a large sauté pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Place the salmon filets, presentation side down, in the pan. Here is the hard part-Don’t touch the fish for at least 3-5 minutes until the fish has browned and is not sticking to the pan. If it sticks, it has not browned enough. The browned fish will be crispy and firm and will loosen itself from the pan.
3) Turn the fish over and turn off the heat. Cover the pan and the fish will continue to cook for 3 more minutes. Your fish will be perfect medium rare. If you want it well done (I don’t recommend it) keep the heat on a bit longer and cook the fish until it is firm when lightly squeezed on the sides of the filet.
Brown Butter
I love serving browned butter with salmon. The sweet, nutty flavor of the butter compliments the fresh salmon perfectly. Simple and amazing
4 ounces unsalted butter
1) Place the butter in a small saucepan over medium high heat. Cook the butter until it has turned a medium golden brown and is very fragrant (about 10 minutes).
2) Drizzle the brown butter over the fish.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning journalism this Passover.
In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.
At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.
Readers like you make it all possible. Right now, we’re in the middle of our Passover Pledge Drive and we need 500 people to step up and make a gift to sustain our trustworthy, independent journalism.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
Our Goal: 500 gifts during our Passover Pledge Drive!
