Pan-Seared Salmon Collar (French Style)

Cooking StepsHow to cook Pan-Seared Salmon Collar (French Style) step by step

Cooking Process

1. 
   Step 1 Detail

   Rinse the salmon collars and pat thoroughly dry with paper towels (excess moisture prevents crisping). Make shallow cuts on the skin to prevent shrinking and warping during cooking.

2. 
   Step 2 Detail

   Season with salt, black pepper, white wine, and a squeeze of lime juice. Rub evenly and marinate for 10–15 minutes.

3. 
   Step 3 Detail

   Lightly sauté minced garlic in a pan until fragrant; set aside.

4. 
   Step 4 Detail

   Heat olive oil in a skillet over medium heat. Place the marinated salmon collars skin-side down, pressing gently for 10 seconds to ensure even contact. Reduce to medium-low and pan-fry for 3–4 minutes until the skin is golden and crispy.

5. 
   Step 5 Detail

   Add a knob of unsalted butter to the pan.

6. 
   Step 6 Detail

   Spoon the melted butter and oil over the fish continuously.

7. 
   Step 7 Detail

   Blend milk and melted butter with an immersion blender until foamy. Spoon the foam over the fish repeatedly to keep it moist and juicy.

8. 
   Step 8 Detail

   Drizzle the finished fish with the garlic butter sauce and a squeeze of lime juice. Garnish with sautéed garlic. Serve with shiso leaves to wrap the fish. The skin is golden and crispy while the flesh stays tender and rich — layers of salt, pepper, garlic, citrus, and butter make this irresistible!