The Golden Fork

Step 1. Pat the salmon fillets completely dry with paper towels; this is the secret to crispy skin. Season both sides generously with salt and pepper.

Step 2. Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil begins to shimmer.

Step 3. Carefully place the salmon fillets skin-side down in the pan. Press down gently with a spatula for 10 seconds to ensure the skin makes full contact. Cook undisturbed for 4-5 minutes until the skin is golden and crispy.

Step 4. Carefully flip the fillets and cook for another 2-3 minutes for medium-rare/medium doneness. Remove salmon from the pan and let it rest on a warm plate.

Step 5. While the salmon rests, prepare the sauce. In a small saucepan over medium heat, combine the shallots, white wine, and lemon juice. Simmer until the liquid has reduced to about 2 tablespoons.

Step 6. Whisk in the heavy cream (this helps stabilize the emulsion). Reduce the heat to low.

Step 7. Begin whisking in the chilled butter one cube at a time. Do not add the next cube until the previous one has fully melted into the sauce. The sauce should be thick, creamy, and opaque.

Step 8. Strain the sauce through a fine-mesh sieve if a smooth texture is desired, then season with a pinch of salt. Pour the warm beurre blanc over the salmon and serve immediately.