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Crispy Salmon with Beurre Blanc and Sautéed Fennel
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Crispy Salmon with Beurre Blanc and Sautéed Fennel

Salmon in a simple beurre blanc makes for the perfect impressive dinner.
Course Main Course
Cuisine French
Keyword butter, fennel, fish, salmon, seafood
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 750kcal

Ingredients

For the crispy salmon:

  • pounds salmon, skin on, cut into 4 fillets
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ¼ cup cornstarch
  • 3 tablespoons vegetable oil
  • 1 medium fennel bulb, thinly sliced

For the white wine beurre blanc:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, chopped
  • 1 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon black peppercorns
  • 10 tablespoons unsalted butter, cut into 1” chunks
  • Kosher salt, as needed

Instructions

For the crispy salmon:

  • Thoroughly dry the salmon skin with paper towels, especially the skin then season with salt and pepper. Sprinkle all over with the cornstarch including the skin, shaking off any excess.
  • Heat a large skillet over medium heat, add vegetable oil and heat until the oil is shiny.
  • Working in batches if needed, add the salmon to the pan skin-side down. Use a fish spatula to apply firm, even pressure to the fillets so the skin crisps evenly. Cook until the skin is crispy, about 3 to 4 minutes.
  • Flip and lower the heat to medium-low. Continue cooking until the fish is nearly opaque and just barely cooked through, about an additional 4 minutes. Remove to a plate and repeat with the remaining fillets if needed.
  • Return the pan to medium heat, add the fennel and sauté until tender, stirring occasionally, about 5 minutes. Remove from heat.

For the white wine beurre blanc:

  • Add olive oil to a small saucepan over medium heat then add the shallots and sauté, stirring frequently until the shallots are soft, about 3 minutes.
  • Turn the heat up to medium-high and add the white wine, lemon juice and peppercorns. Simmer until ¼ cup remains, about 8 minutes.
  • Reduce the heat to love, Whisk in the butter, one cube at a time, waiting until each cube has emulsified into the sauce before adding another. Turn off the heat and season with salt. Stain the sauce and set aside.

For serving:

  • Plate the fennel and top with the filets of salmon. Ladle the beurre blanc over the top and serve immediately.

Nutrition

Calories: 750kcal | Carbohydrates: 15g | Protein: 35g | Fat: 57g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 114mg | Potassium: 1163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 2mg