Crispy Skin Salmon with Yuzu Hollandaise
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1238
- Total Fat
- 110
- Saturated Fat
- 52
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 60
- Cholesterol
- 685
- Sodium
- 907
- Total: 35 min
- Active: 30 min
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
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.