Ingredients
- Salted Butter 4 Tbs
- Salmon Fillet 1 x 4 lb, skin on (cut in half if too large for the pan)
- Onion 1 small, thinly sliced
- Freshly Grated Nutmeg ¼ tsp
- Whole Milk 3 cups, room temperature
- Kosher Salt
Cook It
- Preheat the oven to 275˚F.
- In a 12-inch nonstick skillet, melt the butter over medium high heat. Add the salmon (working in two batches if necessary) skin-side down and sear until browned, 3 to 5 minutes. Then flip and lightly sear the flesh side until just golden, 1 minute or so. Transfer the salmon to a 9 x 13-inch baking dish, skin-side down.
- In the same skillet, heat the remaining 2 Tbs butter over medium heat. Add the onion and nutmeg and cook until the onion is translucent and lightly browned, about 5 minutes.
- Add the milk to the pan and scrape to pick up any browned bits. Cook until the milk is just starting to simmer. Pour the skillet sauce over the salmon so it is completely covered.
- Transfer to the oven and poach the salmon until it flakes easily, 15 to 20 minutes.
- Serve hot, spooning the sauce over the fish.
Recipe excerpted from Braided Heritage: Recipes and Stories on the Origin of American Cuisine by Jessica B. Harris (Clarkson Potter, 2025). Read the review.
