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Seared King Salmon with Lemon Chive Beurre Monté

  • All Salmon
  • French
  • Active Time:10 min
  • Total Time:50 min
  • Servings:2
  • Difficulty:Challenging


  • Salad:

  • 2 hard or soft boiled eggs, sliced into quarters

  • 4 strips of bacon

  • 2 tablespoons capers, chopped

  • 1 small leek

  • 2 tablespoons unsalted butter

  • Coarse salt and freshly ground pepper

  • 1/3 cup homemade or low-sodium canned chicken stock

  • 1/3 cup dry white wine, such as sauvignon blanc

  • Lemon Chive Beurre Monte:

  • 1 tablespoon water

  • 1 tablespoon lemon juice

  • 4 ounces salted butter, cut into cubes and chilled

  • 4 tablespoons finely chopped chives

  • Seared Salmon:

  • 2 king salmon filets Available In Our Premium Subscription Box

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon fresh dill, finely chopped

  • Salt and pepper



Cut bacon into 1/4 inch lardons, add to skillet and cook on low to medium heat until that fat has rendered out and the bacon is crispy. Set aside.


Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve the leeks lengthwise; rinse to remove grit.

Melt butter in a large skillet over medium heat. Add leeks to the pan and arrange the cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze the pan. Cook for 1 minute. Bring to a boil, reduce to a simmer. Cook until the leeks are tender when pierced with a knife, about 10 minutes.


Add water and lemon to a small saucepan and bring to a simmer.

Lower heat, and add butter one cube at a time, whisking until emulsified, keep adding butter until all of the butter is used. Gently whisk in chives. Keep warm until service, whisking occasionally.


Prepare salmon by removing skin and pin bones. Salt and pepper the side of the salmon that had the skin, and let sit for 10 minutes.

Heat oil on high in a non-stick skillet until hot, gently place the salmon in the skillet, laying it away from yourself using tongs. Allow salmon to sear in the oil until the bottom is crispy, and the salmon is cooked half to two-thirds through. Remove from heat and set aside.

Place a tablespoon of beurre monte on the plate, then lay down leeks, then hard boiled eggs, lardons and capers. Place the salmon fillet on top, and brush with beurre monte. Sprinkle with chopped dill. Bon appétit!


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