Eggs Benedict is certainly the king of brunch, but when I’m looking for brunch with some crunch, I very much enjoy the crispy skin of freshly cooked salmon. In the words of a great man, hollandaise would taste good on a flip-flop. Yuzu juice is one of my go-to ingredients for hollandaise—not only because I love Japan and Japanese ingredients, but because the floral pop really gives the hollandaise some Justin c’est quoi.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons plus 1 pound unsalted butter, melted
- Four 4- to 6-ounce skin-on salmon fillets
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 12 large egg yolks
- 1/4 cup yuzu juice
- 1 tablespoon sriracha
- 1 tablespoon chopped fresh chives
- Large flaked salt, for garnish
Instructions
- Preheat the oven to broil, leaving the door slightly ajar.
- Place a 9-inch skillet over medium-high heat and add 2 tablespoons butter. Allow the skillet to heat for 4 to 5 minutes. Meanwhile, sprinkle the salmon liberally with kosher salt.
- Add the salmon to the skillet skin-side down. Allow to cook until the salmon no longer sticks to the skillet, 4 to 5 minutes. After 4 minutes, use a spoon to carefully baste the salmon with the butter. Carefully flip the salmon with a spatula. Transfer the skillet to the broiler and broil until the skin is souffled and crispy but not burned, about 2 minutes. Remove the skillet from the oven and the salmon from the skillet to a clean work surface to rest while making the hollandaise.
- Blend the yolks and yuzu juice in a blender until combined, then slowly stream in the remaining pound melted butter until thick. Turn off the blender and pulse in the sriracha and kosher salt. (Keep in a warm but not hot place, or in a preheated thermos, if not using right away.)
- Pour a pool of the sauce on a large platter. Plate the salmon on the platter with spaces in between the fillets so they don’t steam. Garnish with the chives and large flaked salt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1238 |
| Total Fat | 110 g |
| Saturated Fat | 52 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 60 g |
| Cholesterol | 685 mg |
| Sodium | 907 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1238 |
| Total Fat | 110 g |
| Saturated Fat | 52 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 60 g |
| Cholesterol | 685 mg |
| Sodium | 907 mg |
Reviews
Delicious and so easy!