Crispy Skin Salmon with Hard Cider Pan Sauce

Season the salmon with salt and let sit for 10 minutes. In a large nonstick or cast-iron skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter is melted and starts to foam.

Pat the salmon dry. Add the salmon skin-side down and cook until the skin is crisp and deeply golden brown, about 3 minutes. Adjust the heat to keep the butter from burning. Flip the fish and cook until flesh is firm but flakes easily around the edges, 1 to 2 minutes depending on the thickness of the fillet. Transfer the cooked salmon to a plate and season lightly with salt.

Reduce the heat to medium-low. Carefully wipe out the skillet and add 1 tablespoon of the butter. Add the shallot and garlic to the skillet and cook, stirring, until fragrant and soft, about 30 seconds. Season lightly with salt.

Increase the heat to high and add the cider. Cook, stirring frequently and scraping up any brown bits on the bottom of the pan, until reduced roughly by half, 1 to 2 minutes. Add the chicken stock, mustard, pepper, and thyme sprigs and stir to combine. Bring the mixture to a boil, then reduce the heat to low and gently simmer until the sauce is reduced roughly by half, 3 to 4 minutes. Turn off the heat and stir in the chopped herbs and remaining 1 tablespoon of butter. Swirl the pan to melt the butter.

To serve, spoon the pan sauce into shallow bowls and nestle the salmon on top, skin-side up.

Always cook with the wine you’d want to drink. The same goes with cider. A dry cider works well here.

For an elegant, luxurious upgrade, stir a few tablespoons of crème fraîche into the pan sauce just before serving.