Perfect Smoked Salmon Fillet WITH Beurre Blanc
- 15m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
Smoked wild-caught salmon fillet served medium rare with a classic beurre blanc sauce. The dish highlights the natural flavor of fresh salmon, complemented by a rich, tangy butter sauce.
Ingredients
- 1 wild-caught salmon fillet (2½-pound)
- 1 1/2 tsp extra-virgin olive oil
- 1 1/2 tsp kosher salt
- 1 1/2 tsp coarse ground black pepper
- 8 tbsp unsalted butter cut into 8 equal pieces
- 2 tbsp shallots minced
- 1/4 cup chardonnay or other full-bodied white wine
- 2 tbsp white wine vinegar
- 1 tsp fresh tarragon chopped
- 1/4 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13.1 mg
- Iron: 0.23 mg
- Magnesium: 5.78 mg
- Phosphorus: 23.5 mg
- Potassium: 61.7 mg
- Zinc: 0.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 wild-caught salmon fillet (2½-pound)
- 1 1/2 tsp extra-virgin olive oil
- 1 1/2 tsp kosher salt
- 1 1/2 tsp coarse ground black pepper
- 1/4 cup chardonnay or other full-bodied white wine
- 2 tbsp white wine vinegar
- 1/4 tsp kosher salt
Prepare
- 8 tbsp unsalted butter, cut into 8 equal pieces
- Mince 2 tbsp shallots
- Chop 1 tsp fresh tarragon
Let's Cook
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Step 1.
Preheat the smoker to 225°F using alderwood, applewood, or cherrywood.
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Step 2.
Pat the salmon fillet dry with paper towels. Using tweezers, remove any pin bones. Make shallow slices along the fillet, not cutting through the skin, to portion the salmon and allow more smoke and seasoning to penetrate.
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Step 3.
Coat the salmon with 1½ teaspoons olive oil, then season evenly with 1½ teaspoons kosher salt and 1½ teaspoons coarse ground black pepper.
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Step 4.
Place the salmon on the smoker, skin side down, and smoke for 45 to 60 minutes, until the internal temperature reaches 125°F to 130°F for medium-rare.
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Step 5.
While the salmon smokes, about 30 minutes in, start the beurre blanc. Melt 1 tablespoon of the unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons minced shallots and cook, stirring, until soft but not browned, about 3 to 5 minutes. Reduce heat if shallots begin to brown.
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Step 6.
Add ¼ cup chardonnay and 2 tablespoons white wine vinegar to the shallots. Bring to a slight simmer and cook, stirring occasionally, until the liquid is reduced by half and becomes somewhat opaque, about 8 to 10 minutes.
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Step 7.
Reduce the burner to the lowest setting. Add the remaining 7 tablespoons butter, one piece at a time, whisking constantly to emulsify. Do not let the mixture get too hot; if needed, lift the pan off the heat for a few seconds to keep the butter from fully melting. The sauce should become rich and thick.
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Step 8.
Once all butter is incorporated, whisk in 1 teaspoon chopped fresh tarragon and ¼ teaspoon kosher salt. Remove from heat. Serve warm over the smoked salmon. If the sauce needs reheating, place over lowest heat and whisk until just warm, being careful not to separate it.