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Salmon Recipe

Name: Mon Ami Gabis SALMON Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces salmon fillets (skin on, center-cut); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 6 sprigs fresh thyme; 1 piece lemon; 1 piece baguette; 4 tbsp unsalted butter (softened); 2 tsp fresh thyme leaves (stripped from stems); 1 clove garlic (minced); 1 tsp lemon zest; 0.5 tsp sea salt; 0.25 tsp black pepper; 4 sprigs fresh thyme sprigs; 4 pieces lemon wedges

Inspired by Mon Ami Gabi

Time35m

Serves4

butter thyme baguette

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Frequently paired with

The best thing to pair and share with SALMON

Selected to serve

Chenin Blanc, Celeste

1006, Loire Valley, France, 2021

crisp · bright acidity · fruity

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Ingredients

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Salmon

4 pieces salmon fillets (skin on, center-cut)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp olive oil

2 tbsp Unsalted butter

6 sprigs fresh thyme

1 piece Lemon

Butter Thyme Baguette

1 piece Baguette

4 tbsp unsalted butter (softened)

2 tsp fresh thyme leaves (stripped from stems)

1 clove Garlic (minced)

1 tsp Lemon zest

1/2 tsp sea salt

1/4 tsp black pepper

Garnish & Serving

4 sprigs fresh thyme sprigs

4 pieces lemon wedges

Method

Salmon

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper.

Preheat and heat pan

Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers but is not smoking, place the salmon fillets skin-side down, spacing them so they do not touch.

Sear skin

Press the fillets gently with a spatula for 10–15 seconds to ensure even contact, then sear skin-side down without moving for 3–4 minutes, until the skin is crisp and the sides of the fillet become opaque about one-third of the way up.

Add butter and thyme

Reduce heat to medium. Add 2 tbsp unsalted butter, 3–4 fresh thyme sprigs, and 1 tbsp olive oil to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and thyme-infused oil over the salmon (basting) for 30–45 seconds.

Finish in oven

Transfer the skillet to the preheated oven and roast for 4–7 minutes depending on thickness (about 4 minutes for 1-inch fillets, up to 7 for thicker). Salmon is done when it flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. Remove from oven.

Rest and finish

Spoon the pan juices and any melted butter over the fillets. Squeeze a little lemon juice over each fillet to taste (about 1/2 tsp per fillet). Let rest for 2 minutes before plating.

Butter Thyme Baguette

Prepare thyme butter

In a small bowl, combine 4 tbsp softened unsalted butter, 2 tsp stripped fresh thyme leaves, 1 minced garlic clove, 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix until uniform and soft.

Slice and spread

Cut the baguette into 8 diagonal slices or halve lengthwise, depending on preferred presentation. Spread approximately 1/2 tbsp of the thyme butter on each slice (adjust to taste).

Toast

Arrange buttered baguette slices on a baking sheet and toast in the same 400°F (200°C) oven for 6–8 minutes, or until the edges are golden and the butter is melted and slightly bubbly. For extra color, broil 1–2 minutes watching closely.

Garnish & Serving

Plate one salmon fillet per person alongside two toasted butter-thyme baguette slices. Garnish with a fresh thyme sprig and a lemon wedge. Serve immediately so baguette remains crisp and salmon warm.