- 10 ounces fresh salmon filet with skin, deboned
- ¾ teaspoon salt
- Pinch freshly ground pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 cloves garlic, sliced, divided
- 4 sprigs fresh thyme
- Zest of ½ a lemon, about 1 teaspoon
- 2 tablespoons fresh lemon juice
Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart.
Season both sides of the salmon with salt, pepper, and cayenne.
Heat a large skillet over medium heat.
Add the olive oil once the pan is hot.
Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks.
Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
Flip the salmon so that the skin side is down once again.
Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme.
Reduce the heat to medium-low and cook the salmon for 5 minutes.
Remove the salmon from the skillet, leaving the pan on the heat.
Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
Plate the salmon and top the fish with the lemon butter sauce.
for the potatoes:
1 1/2 lbs very small potatoes (all should be smaller than a golf ball), such as Yukon Gold
1 small yellow onion
scant 1 tsp kosher salt, plus more for salting the water
7 tbsp olive oil
freshly ground black pepper
1/4 cup finely chopped fresh parsley
for the aioli:
2 garlic cloves, minced or grated
2 tsp fresh lemon juice
1/2 tsp fine sea salt (plus more to taste)
1 large egg
1 large egg yolk
3/4 cup (170g) olive oil
Bring a large pot of well-salted water to boil. Add the potatoes and boil until just tender and easily pricked with a knife, about 10 minutes, though the timing will vary depending on the size of your potatoes so check them often. You want them to be cooked enough to crush easily but not so cooked that they will break apart completely when smashed. When they’re done, drain and set aside to cool slightly. Meanwhile, cut the onion in half, then into 1/4 inch-thick slices.
Preheat your oven to 400°F.
Sprinkle a large rimmed baking sheet with 3 tbsp of olive oil. Scatter the boiled potatoes across the tray and, using a small glass or measuring cup, smash them until they’re about 1/4 inch thick. Carefully, so as not to break them too much, toss the potatoes with the other 4 tbsp olive oil, the onion slices, scant 1 tsp kosher salt, and some freshly ground black pepper. Spread into an even layer across the baking sheet.
Bake for 45-50 minutes, flipping the potatoes and onions once or twice during baking. They’re done when the edges and little cast off bits of the potatoes are super crispy and browned. Scatter with 1/4 cup finely chopped parsley. Eat warm.
While the potatoes bake, make the aioli. Combine 2 cloves minced garlic, 2 tsp lemon juice, and 1/2 tsp fine sea salt in a food processor.* Pulse a few times and then let sit for a couple of minutes to allow the garlic time to mellow. Add the egg and egg yolk and blend until fully combined. With the food processor on, pour in 3/4 cup olive oil in a very slow, steady stream, until all the oil is used up (you can pour more quickly when half the oil is left) and the aioli is totally emulsified; it will be the consistency of a slightly looser mayonnaise. Taste and add lemon juice and salt as needed. Either serve the aioli in a communal bowl for dipping, or allow diners to dollop a spoonful on their plate to dip from. (Note: the aioli will thicken in the fridge.)