Preparation Time: 5 minutes
Cooking Time: 25 minutes
4 salmon portions
1 1/2 teaspoons kosher salt
1 cup dry red wine
1/2 cup red wine vinegar
1 cup (2 sticks) cold, unsalted butter cut into 1/2-inch cubes
1 small shallot, peeled and finely chopped (2 tablespoons)
1/4 cup Canola oil
- Place the salmon fillets onto paper towels and allow them to sit at room temperature while preparing the other ingredients.
- Trim both ends of the shallot with a small knife, remove the peel, and finely chop into 1/8-inch pieces.
- Cut the cold butter into ½-inch cubes and place in the refrigerator.
- Place shallots, vinegar, and wine in a small saucepan over medium/high heat and bring to a boil. Once boiling, turn down to a simmer and cook for about 15 minutes until the liquid is reduced to 2-3 tablespoons
- Turn the heat down to low and whisk butter into liquid a few cubes at a time. Once all the butter is whisked in, season with 1/2 teaspoon of Kosher salt. Taste the sauce and add more salt if necessary. Strain the sauce and hold in a warm place.
- Put two 12-inch saucepans on the stove and turn heat on high. Once the pans are hot, split the Canola oil between the pans.
- Season the salmon on both sides with remaining kosher salt.
- When the oil starts to smoke place two salmon fillets skin side down in each sauce pan. Turn the heat down to medium low and press the salmon down firmly for 10 seconds with a flat spatula. Cook, pressing gently on the top of the fillets occasionally, until the skin releases easily from the pan, about 3-4 minutes.
- Continue to cook the salmon until it registers 110 degrees Fahrenheit in the center for rare, 120 degrees for medium rare, or 130 degrees for medium. Once the salmon reaches the desired temperature, flip the fillets and cook for 20 seconds on the other side.
- Remove the salmon from the pan and serve with the warm butter sauce.