April 2026 · Main Courses
Pan-Seared Salmon
with Citrus Beurre Blanc
Restaurant-grade. Approachable at home.
Crisp skin, silky butter sauce, and a bright finish of orange and tarragon.
Prep Time
30 minutes
Serves
4
Style
Plated · Entrée
Perfect For
Plated Dinners, Anniversary Celebrations
- 1
Pat salmon dry; season generously. Sear skin-side down in oil over medium-high until skin releases and is crisp, 4 minutes.
- 2
Flip; cook 1–2 minutes more. Rest on paper towels.
- 3
In a small saucepan, simmer shallot with wine, juice, and vinegar until reduced to 2 tbsp.
- 4
Off heat, whisk in butter one cube at a time until glossy. Stir in tarragon.
- 5
Spoon sauce onto plates, top with salmon, finish with microgreens and zest.
From Chef JC
“Don’t move the salmon for at least 3 minutes — chasing it around the pan tears the skin. Trust the sear.”
Chef JC Loggins
Chablis
Mineral and crisp — a textbook salmon partner.
⌘ More to Savor ⌘
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