SERVES 4
To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet and cut it into four pieces. If a skinless whole fillet is unavailable, remove the skin yourself (see photos) or follow the recipe as directed with a skin-on fillet, adding 3 to 4 minutes to the cooking time in step 2.
2 |
lemons |
1 |
large shallot, minced (about 4 tablespoons) |
2 |
tablespoons minced fresh parsley leaves, stems reserved |
2 |
tablespoons minced fresh tarragon leaves, stems reserved |
½ |
cup dry white wine |
½ |
cup water |
1 |
(1¾- to 2-pound) skinless salmon fillet, about 1½ inches at the thickest part (see note) |
2 |
tablespoons capers, rinsed and roughly chopped |
2 |
tablespoons extra-virgin olive oil |
1 |
tablespoon honey |
Table salt and ground black pepper |
1. Cut the top and bottom off 1 lemon; cut the lemon into eight to ten ¼-inch-thick slices. Cut the remaining lemon into eight wedges and set aside. Arrange the lemon slices in a single layer across the bottom of a 12-inch skillet. Scatter 2 tablespoons of the shallot and the herb stems evenly over the lemon slices. Add the wine and water.
2. Use a sharp knife to trim any whitish fat from the belly of the fillet and cut it into four equal pieces. Place the salmon fillets in the skillet, skinned side down, on top of the lemon slices. Set the pan over high heat and bring the liquid to a simmer. Reduce the heat to low, cover, and cook until the sides of the fillets are opaque but the center of the thickest part of the fillets is still translucent (or until the thickest part of the fillets registers 125 degrees on an instant-read thermometer), 11 to 16 minutes. Remove the pan from the heat and, using a spatula, carefully transfer the salmon and lemon slices to a paper towel–lined plate. Tent loosely with foil.
3. Return the pan to high heat and simmer the cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine the remaining 2 tablespoons shallot, the minced herbs, capers, olive oil, and honey in a medium bowl. Strain the reduced cooking liquid through a fine-mesh strainer into the bowl with the herb-caper mixture, pressing on the solids to extract as much liquid as possible. Whisk to combine and season with salt and pepper to taste.
4. Season the salmon lightly with salt and pepper. Using a spatula, carefully lift and tilt the salmon fillets to remove the lemon slices. Place the salmon on a serving platter or individual plates and spoon the vinaigrette over the top. Serve, passing the reserved lemon wedges separately.