Servings:four.
Be sure that the oven has reached 425°F before starting to sear—most ovens take 20 to 30 minutes to heat up thoroughly.
Heat the oven to 425°F. Turn the exhaust fan on to high. Pat the salmon thoroughly dry with paper towels. Season both sides generously with salt and pepper (about 1 tsp. of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, about 1 min. (If the water skitters around the pan and doesn’t evaporate, the pan is too hot; take it off the heat for about 30 seconds to cool.)
加入油，在锅中旋转，然后将鱼均匀地放在锅中。煮不接触2分钟。使用刮铲抬起鲑鱼的角落，检查它既呈褐色且轻松从锅中释放，然后将其翻转过来。（如果它粘在或不褐色，请再煮1到2分钟。翻转之前。）煮第二侧1分钟。然后将煎锅转移到烤箱中。
Roast until the salmon reaches an internal temperature of 135°F and is slightly firm to the touch, about 4 to 7 min. Using potholders, carefully remove the pan from the oven, transfer the salmon to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.
倒出煎锅中多余的脂肪。用一大堆纸巾，从锅中涂上剩余的任何油，但留下任何褐色的钻头。将锅返回高温，并加入葡萄酒，葱和迷迭香。煮，搅拌，直到葡萄酒几乎完全蒸发，3至4分钟。从热量中取出并在黄油中心搅拌，一次添加一些，直到全部彻底掺入，酱汁浓稠又奶油。（如果黄油融化缓慢，请将锅放在低火上。）搅拌柠檬汁，用盐和胡椒粉调味，然后立即食用，将其勺子在烤的鲑鱼上勺。
Wine Choices:The big flavor brought on by searing, coupled with the richness of the butter, means this salmon can handle a dry rosé or light red, like Pinot Noir.
Excellant dish! I was a little skeptical about searing since I have not seared salmon before. The instructions were very easy to follow and I will make this mouthwatering dish again!
Promising. I find 6 Tbl butter is too much in the sauce. The fish (I used farm-raised) was oilier than I expected so that didn't help. I increased the lemon too. I had 1.5 lb and cut into four pieces, but it was done after only a couple minutes in the oven. So I agree: check the thermometer not the clock.
Lucky enough to bring several King Salmon back from Alaska ... This is the only way I'll prepare them ... hard to improve on perfection :O)
Very good recipe! There is no reason to make the sauce in a separate pan, b the time it was ready the fish was overlooked and cold. Served with sauted spinach. Perfect, easy meal for a weeknight. My two four-year olds ate it no problem. (Side note: we feed them salmon regularly. I don't want to imply this recipe got them to eat salmon :)
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