Justin Warner’s Crispy Skin Salmon with Yuzu Hollandaise, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Justin Warner

Crispy Skin Salmon with Yuzu Hollandaise

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  • Level: Intermediate
  • Total: 35 min
  • Active: 30 min
  • Yield: 6 servings
Eggs Benedict is certainly the king of brunch, but when I’m looking for brunch with some crunch, I very much enjoy the crispy skin of freshly cooked salmon. In the words of a great man, hollandaise would taste good on a flip-flop. Yuzu juice is one of my go-to ingredients for hollandaise—not only because I love Japan and Japanese ingredients, but because the floral pop really gives the hollandaise some Justin c’est quoi.



  1. Preheat the oven to broil, leaving the door slightly ajar.
  2. Place a 9-inch skillet over medium-high heat and add 2 tablespoons butter. Allow the skillet to heat for 4 to 5 minutes. Meanwhile, sprinkle the salmon liberally with kosher salt.
  3. Add the salmon to the skillet skin-side down. Allow to cook until the salmon no longer sticks to the skillet, 4 to 5 minutes. After 4 minutes, use a spoon to carefully baste the salmon with the butter. Carefully flip the salmon with a spatula. Transfer the skillet to the broiler and broil until the skin is souffled and crispy but not burned, about 2 minutes. Remove the skillet from the oven and the salmon from the skillet to a clean work surface to rest while making the hollandaise.
  4. Blend the yolks and yuzu juice in a blender until combined, then slowly stream in the remaining pound melted butter until thick. Turn off the blender and pulse in the sriracha and kosher salt. (Keep in a warm but not hot place, or in a preheated thermos, if not using right away.)
  5. Pour a pool of the sauce on a large platter. Plate the salmon on the platter with spaces in between the fillets so they don’t steam. Garnish with the chives and large flaked salt.