While we always prefer wild-caught salmon, Chilean Verlasso salmon (farm-raised) is also very good. Feel free to substitute black bass, red snapper, or lionfish if salmon is not available.
- 2 oil-packed anchovy fillets (optional)
- 1 garlic clove, peeled and thinly sliced
- 1 cup chopped tender fresh herbs, such as parsley, dill, and/or basil
- 1 tablespoon brined capers, drained
- 2 tablespoons fresh lemon or lime juice, or white wine vinegar
- 6 tablespoons extra virgin olive oil, divided use
- Coarse salt (kosher or sea) and freshly ground black pepper
- Four 6-ounce skin-on fillets of salmon
- Flaky sea salt, such as Maldon, for finishing
Make the sauce: Using the side of a chef’s knife, mash the anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with the herbs, capers, lemon juice, and 5 tablespoons of olive oil. Season with salt and pepper. (Remember, capers are salty.)
Swirl the remaining one tablespoon of olive oil in a large nonstick skillet. Season the salmon generously on both sides with salt, and lay skin side down in a cold skillet. Place the skillet over medium heat and let it gradually
heat up until the fat starts to cook out of the fish, about 4 minutes. At this point, you may press gently on fish so that the skin is flat against the pan. Continue to cook until the skin is super-crisp and the flesh is
mostly opaque (you can increase or decrease the heat slightly if needed, but don’t try to rush it), 8 to 12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more olive oil into the skillet if the skin isn’t getting crisp enough. Turn the fish and cook just until opaque all the way through, about 1 minute.
Spoon the green sauce onto a platter and carefully set the salmon, skin side up, on top. Sprinkle with sea salt before serving.
Serves 4 — Recipe from bonappetit.com