Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

The most delicious thing about this fish is, perhaps, its crispy skin, which stands out against the tender, juicy flesh. Trisha Yearwood serves her fried salmon with a pat of herbed butter, and to give the dish a festive look, she freezes the butter into rosettes, piped from a pastry bag.

Ingredients:

Herb Butter

• 220 g softened salted butter
• 1/4 cup chopped fresh parsley leaves
• Special equipment: pastry bag with a star tip

Salmon

• 700 g salmon fillet with skin, cut into four pieces of 170 g each.
• 1 teaspoon coarse salt
• 2 tablespoons of vegetable oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Herb Butter:
  
  Line a freezer-safe baking sheet with parchment paper. Place the butter in a small bowl and add the parsley. Stir with a spatula. Transfer to a pastry bag. Pipe rosettes of butter onto the prepared baking sheet. Freeze until set, about 1 hour.
Step 2
• Salmon:
  
  Line a plate with paper towels and place the salmon skin-side up. Using a sharp knife, make two slits in the skin of each fillet, being careful not to cut into the flesh. Pat the skin dry thoroughly with paper towels.
Step 3
• Place a large nonstick frying pan over high heat. Once the pan is hot, add the vegetable oil and heat until shimmering. The pan needs to be very hot to ensure a crispy crust.
Step 4
• Sprinkle the salmon skin with 0.5 teaspoon of salt, then place the salmon pieces skin-side down in the oil and reduce the heat to medium. Using a fish spatula, press evenly on each piece to ensure the entire bottom surface is in contact with the pan. Cook without moving until the edges are golden brown and the flesh is no longer translucent, 7–8 minutes.
Step 5
• Sprinkle the salmon flesh with the remaining 1/2 teaspoon of salt and turn to finish cooking; this will take about 2 more minutes for medium-rare (125°F), depending on the thickness of the fish. Do not turn the fish again and do not cover the pan with a lid.
Step 6
• Place the salmon on a plate, crispy skin side up. Top each piece with a rose of herb butter. Serve immediately.
  
  Culinary note:
  
  Use the center portion of the fillet so that all four pieces are the same size. This will ensure even cooking.
  
  Leftover butter roses can be stored in a bag in the freezer.

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