Spring Salmon

Spring Salmon image


  • 2 8 oz. portions of salmon with skin off and pin bones removed
  • Kosher salt (to taste)
  • White pepper (to taste)
  • 1 Tbsp. canola oil
  • 2 Tbsp. butter
  • 2 sprigs thyme
  • 2 tsp. lemon juice
  • 2 Tbsp. shallots, finely diced
  • 1 tsp. garlic, finely diced
  • 1 tsp. fresh thyme, chopped
  • 2 tsp. butter plus 2 additional Tbsp. to finish sauce
  • 1/2 cup bell pepper, diced
  • 3/4 cup Hood® Heavy Cream
  • 3 artichoke hearts, quartered
  • 20 asparagus tips (roughly 1.5 inches long)
  • 1/2 tsp. kosher salt
  • Zest of 1/2 lemon
  • 2 Tbsp. chives
  • 1 Tbsp. dill, chopped
  • 1 tsp. lemon juice


  • STEP 1

    Season the salmon liberally on both sides with salt and white pepper.

  • STEP 2

    In a large sauté pan, heat the canola oil on medium/high heat. When oil is very hot, add fish with skin side facing up. Turn heat down to low and allow the salmon to slowly crisp to golden brown.

  • STEP 3

    Add butter, sprigs of thyme and gently baste fish until cooked through. Remove from pan and finish with lemon juice.

  • STEP 4

    In a small sauté pan, combine shallots, garlic, thyme and 2 teaspoons of butter.

  • STEP 5

    Place on high heat and cook until the shallots and garlic start to sizzle.

  • STEP 6

    Add the red bell pepper and cook for one minute.

  • STEP 7

    Add the Hood® Heavy Cream, artichoke hearts, asparagus tips and salt. Turn heat down to medium and allow cream to reduce by one quarter.

  • STEP 8

    Add 2 Tablespoons of butter and cook until a thick sauce has formed.

  • STEP 9

    Add lemon zest, chives, dill and lemon juice. Once completed, pour alongside and over seared salmon.

By Chef Chris Coombs

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