Crispy Skin Salmon with Yuzu Hollandaise

Name: Crispy Skin Salmon with Yuzu Hollandaise
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons plus 1 pound unsalted butter, melted; Four 4- to 6-ounce skin-on salmon fillets; 1 1/2 teaspoons kosher salt, plus more for seasoning; 12 large egg yolks; 1/4 cup yuzu juice; 1 tablespoon sriracha; 1 tablespoon chopped fresh chives; Large flaked salt, for garnish

Getting reviews...

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.

Level: Intermediate

Total: 35 min
Active: 30 min

Yield: 6 servings

Ingredients

Deselect All

2 tablespoons plus 1 pound unsalted butter, melted

Four 4- to 6-ounce skin-on salmon fillets

1 1/2 teaspoons kosher salt, plus more for seasoning

12 large egg yolks

1/4 cup yuzu juice

1 tablespoon sriracha

1 tablespoon chopped fresh chives

Large flaked salt, for garnish

Directions

Preheat the oven to broil, leaving the door slightly ajar.
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.
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.
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.)
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.