Pan-Seared Salmon Collar (French Style)

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

Cooking Process

1. 
   Step 1

   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.

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2. 
   Step 2

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

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3. 
   Step 3

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

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4. 
   Step 4

   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.

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5. 
   Step 5

   Add a knob of unsalted butter to the pan.

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6. 
   Step 6

   Spoon the melted butter and oil over the fish continuously.

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7. 
   Step 7

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

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8. 
   Step 8

   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!

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