How to cook bronzed salmon is actually very easy. As cooks, we love making beautiful, tasty creations that leave lasting impressions. Bronzed salmon is really high on that list. Mainly due to most people having never even heard of bronzed salmon.
Preparing the Salmon
- Technique for Removing the Salmon Skin:
- Begin by making a small incision at the tail end, between the flesh and the skin.
- Grip the skin with your fingers, a towel, or a paper towel.
- Insert the knife into the cut and, while holding the skin, move the knife back and forth, pulling on the skin simultaneously. The skin should come off in one piece.
- Pro Tip: Watch the video linked here for a visual demonstration technique of removing fish skin. This method is also effective for other types of fish.
- Generously season the salmon with sea salt on all sides.
- Creating the Pinwheel:
- Lay the salmon lengthwise and curl it around to form a pinwheel shape.
- Secure it with trussing string to maintain its shape during cooking.
- Pan Searing:
- In a medium pan, heat a mixture of butter and olive oil.
- Once the butter melts, add the salmon.
- Sear the salmon on one side for about 45 seconds to one minute. Do not flip it.
- Oven Baking:
- Transfer the pan directly to a preheated oven at 375°F.
- Bake for 4 to 5 minutes, ensuring the salmon is cooked through yet remains moist.
Crafting the Sauce
- In a separate pan, pour about half a cup (or more, depending on servings) of beef stock.
- Reduce the stock by half over medium heat.
- Butter Emulsion:
- Stir in approximately 2 teaspoons of butter into the reduced stock.
- The natural saltiness of the beef stock eliminates the need for additional salt.
Plating the Dish
- Sauce and Tomatoes:
- Slice the tomato as desired.
- Pour the sauce onto the center of the plate.
- Arrange the tomato slices over the sauce.
- Adding the Salmon:
- Carefully place the bronzed salmon atop the tomatoes.
- Sprinkle minced cilantro or parsley over the salmon for a fresh, herbaceous finish.
- If preparing multiple servings, increase the beef stock to about one full cup before reducing.
- The combination of the rich, bronzed salmon with the tangy, buttery sauce and fresh tomatoes creates a harmonious blend of flavors and textures.
Watch How To Make
Bronzed Salmon | Healthy Eating
What You'll Need
- 1 filet Salmon. Center cut filets for pinwheels. / Just tell your fish counter rep you need a center cut of salmon.
- ¼ teaspoon Sea Salt
- 1½ tablespoon Butter
- 1 tablespoon Olive Oil
- ½ cup Beef stock
- 1 sliced Tomatoes
Preparing the Salmon
- Technique: Removing the Salmon Skin - Works with other fish skin as well
- Make a small cut on the bottom/tail of the fish between the fish and the skin. Next, grab the skin with your fingers/towel/paper towel and place the knife inside the cut you made. While holding the skin move the knife back and forth while pulling on the skin. The skin will come off in one piece.Next, season with sea salt on all sides.
- Lay out the piece of fish lengthwise and curl the fish around itself making a pinwheel. Take the trussing string and tie the fish so it will stay in place and not unravel.
- In a medium pan, add butter and olive oil. Once the butter is melted add the fish and cook on one side for about 45 seconds to one minute. Do not flip over the fish and place straight into your preheated oven of 375 degrees for 4 to 5 minutes.
- In a medium pan, add around half of a cup+ of beef stock and reduce by half. Then add in about 2 teaspoons of butter and combine. No need to add salt, the beef stock has salt.
- Slice the tomato how you like. Add the sauce to the middle of a plate, then add the tomatoes to the middle of the plate and lastly place the bronzed salmon to the top of the tomatoes. Garnish with minced cilantro or parsley. If making more than one serving, just add more stock before reducing. Around one full cup.