Salmon Au Poivre or the Disappearing Fish Trick
Elevate your weeknight dinner game with Salmon Au Poivre, playfully dubbed "The Disappearing Fish Trick" for its uncanny ability to vanish from plates in record time. This elegant yet approachable recipe puts a peppery twist on salmon with a crust of freshly cracked black peppercorns that sears to perfection, creating a golden, flavorful crust. Complemented by a velvety pan sauce made with dry white wine, heavy cream, and a hint of Dijon mustard, this dish is a masterclass in effortless sophistication. Finished with a sprinkle of fresh parsley and a burst of bright lemon, it’s a restaurant-quality meal that comes together in just 35 minutes. Perfect for date nights, dinner parties, or when you’re craving something special, this salmon recipe will leave everyone asking for seconds—and the secret to its magic.
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Recipe Information
Ingredients
- 4 fillets (6-8 oz each) salmon fillets, skin-on
- 3 tablespoons black peppercorns, freshly cracked
- 1 teaspoon sea salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, finely minced
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 4 pieces (for garnish) lemon wedges
Instructions
Place the salmon fillets on a clean plate and pat dry with paper towels.
Season the flesh side of the fillets evenly with sea salt.
Press the cracked black peppercorns into the flesh side, ensuring a generous and even coating.
Heat a large skillet over medium-high heat and add olive oil and butter. Allow the butter to melt and foam slightly.
Place the salmon fillets skin-side up in the skillet. Sear for 2-3 minutes, until a golden crust forms. Be careful not to move the fillets while they sear.
Flip the fillets gently and cook skin-side down for an additional 4-5 minutes, or until the salmon is just cooked through (internal temperature should reach 125°F for medium-rare or 135°F for medium). Transfer the fillets to a warm plate and tent with foil.
Reduce the heat to medium and add the minced shallot to the skillet. Sauté for 1 minute until softened.
Deglaze the pan by adding the white wine, scraping up any brown bits with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.
Stir in the heavy cream and Dijon mustard, whisking to combine. Simmer for an additional 2-3 minutes until the sauce thickens slightly.
Remove the skillet from the heat and stir in the fresh parsley.
To serve, spoon the sauce onto plates and place each salmon fillet on top, skin-side down. Garnish with lemon wedges.
Serve immediately and watch as it disappears from everyone's plates!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 1.9 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 18.4 mcg | 92% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 845 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
