Crispy Skinned Salmon with Lemon Risotto
Instructions
- 1
Heat the stock in a saucepan and keep it warm on low heat throughout the cooking process.
- 2
Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and pepper. Let them come to room temperature for 10 minutes.
- 3
In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add shallot and cook for 2-3 minutes until softened. Add garlic and cook for another minute.
- 4
Add the arborio rice and stir for 2 minutes until the grains are lightly toasted and coated with oil.
- 5
Pour in the white wine and stir until almost completely absorbed.
- 6
Begin adding the warm stock one ladle at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes until rice is creamy and al dente.
- 7
Meanwhile, heat remaining olive oil in a cast iron or heavy-bottomed skillet over medium-high heat until it shimmers.
- 8
Place salmon fillets skin-side down in the hot pan. Press down gently with a spatula for 10 seconds to ensure even contact. Cook without moving for 4-5 minutes until skin is golden and crispy.
- 9
Flip salmon and cook for another 2-3 minutes for medium-rare, or adjust to desired doneness.
- 10
When risotto is ready, remove from heat and stir in butter, parmesan cheese, lemon zest, lemon juice, and fresh thyme. Season with salt and pepper.
- 11
Divide risotto among four plates and top each with a crispy salmon fillet, skin-side up.
- 12
Garnish with additional thyme and a lemon wedge if desired. Serve immediately.
Chef's Note
"The key to this dish is patience—let the salmon skin crisp undisturbed while you stir the risotto to creamy perfection. The bright lemon cuts through the richness beautifully, making this an elegant yet approachable dinner that never fails to impress."
