My husband wanted me to make salmon that was crispy so I looked around and ended up using some ideas from several different web sites. I served it with white and sweet potato fries (with oregano and garlic) and broccoli. The sauce was under the salmon and was delirious!
Normally I make a maple glazed salmon, click here for that recipe.
2 (6-ounce) pieces center-cut salmon fillet with skin, about 1-inch thick
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves
Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a plate or pan. Chill in the fridge to firm the butter, about 20 minutes.
Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn. Cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.