Ingredients:

  • 2 centre-cut Salmon Fillets, skin-on (approx. 5 oz each)
  • 1/2 tsp Fine Sea Salt, divided
  • 1/4 tsp Freshly Ground Black Pepper, divided
  • 1 Tbsp High-Heat Neutral Oil (e.g., Avocado or Canola)
  • 2 medium Large Zucchini, spiralized or cut into ribbons
  • 4 Tbsp Unsalted Butter, chilled and cubed
  • 4 cloves Garlic, minced
  • 3 Tbsp Dry White Wine (or Chicken Stock)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Parsley or Chives, chopped, for garnish

Instructions:

  1. Prep the Zucchini and Salmon: Spiralize the zucchini and place the noodles in a colander with a pinch of salt to drain excess water. Pat the salmon fillets aggressively dry using paper towels. Season the skin side of the salmon with salt and pepper, pressing the seasoning firmly into the skin.
  2. Sear the Salmon: Heat the skillet over medium-high heat and add the oil. Once shimmering, place the salmon fillets skin-side down. Cook for 4–5 minutes without moving, pressing down gently for the first minute to ensure even contact and achieve a crispy crust.
  3. Flip and Set Aside: Reduce the heat to medium-low. Flip the fillets and cook for 1–2 minutes on the flesh side, then immediately remove the fish and set aside on a plate.
  4. Build the Sauce: Reduce the heat to low. Add half of the chilled butter (2 Tbsp) to the same pan. Add the minced garlic and sauté gently for 30–60 seconds until fragrant; do not burn the garlic. Pour in the white wine or stock and let it reduce slightly for about 30 seconds, scraping up the brown bits (fond) from the pan bottom.
  5. Emulsify and Finish: Remove the pan from the heat. Whisk in the remaining chilled butter, one cube at a time, until the sauce is thick and glossy. Stir in the fresh lemon juice, and taste, seasoning with a tiny pinch more salt and pepper if needed.
  6. Combine and Serve: Return the pan to low heat. Add the drained zucchini noodles to the sauce and toss quickly for 30 seconds to 1 minute until lightly coated and slightly softened (al dente). Place the seared salmon fillets back on top of the zoodles, spooning some sauce over the flesh. Cook gently for 1–2 minutes, then serve immediately, garnished with fresh parsley or chives.