3 Levels of Salmon Dishes

Ingredients

• 2 lb King Salmon Fillet (skin on, divided for three levels; 8‑oz pieces for level 1, 6‑oz pieces for level 2, larger loins for level 3)
• 2 tbsp Lemon Pepper Seasoning (store‑bought blend)
• 1 tsp Kosher Salt (plus extra for finishing)
• 6 Garlic Cloves (minced for crispy topping)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Oyster Sauce
• 1 tbsp Granulated Sugar
• 1 tsp Lemon Zest (freshly grated)
• 1 tsp Lemon Juice (fresh)
• 2 Scallions (chopped for garnish)
• 4 Shiso Leaves (optional garnish)
• 0.5 Fennel Bulb (half bulb, shaved thinly)
• 2 tbsp Fresh Dill (chopped)
• 2 tbsp Fresh Parsley (chopped)
• 1 tbsp Fresh Ginger (grated)
• 2 tbsp Olive Oil (for salad dressing)
• 1 tsp Fish Sauce
• 1 tbsp Preserved Lemon (finely chopped; zest can substitute)
• 1 tbsp Capers (rinsed and patted dry)
• 2 tbsp Ghee (or clarified butter; high smoke point)
• 2 tbsp Dijon Mustard
• 2 tbsp Heavy Cream (plus 1 tbsp for beurre blanc)
• 4 tbsp Unsalted Butter (cold, cubed for beurre blanc)
• 20 g Kombu (Dried Kelp) (for dashi stock)
• 1 cup Bonito Flakes (for dashi)
• 1 tsp Instant Dashi Powder (mixed with seaweed powder)
• 2 Nori Sheets (toasted and ground)
• 2 cups Sushi Rice (rinsed until water runs clear)
• 5 g Rice Vinegar (for sushi rice seasoning)
• 2 tbsp Sugar (for sushi rice)
• 1 tbsp Salt (for sushi rice)
• 1 Daikon Radish (cut into 2 cm rounds, peeled)
• 30 g Mirin
• 0.5 tsp Xanthan Gum (to stabilize beurre blanc)
• 2 cups High Smoke‑Point Oil (for deep‑frying fish skin and rice)
• 1 tsp Flaky Sea Salt (for finishing)

Instructions

1. Prepare Salmon Fillets

   Using a sharp knife, cut along the back and belly of the whole king salmon to remove the first fillet, then flip and repeat to obtain two fillets. Remove collar, fins, and any belly bones; save trim for stock. Use fish tweezers to pull out remaining pin bones.

   Time: PT15M

2. Level 1 – Baked Lemon Pepper Salmon

   Mix lemon pepper seasoning with 1 tsp kosher salt. Pat salmon fillets dry, then coat both sides with the seasoning mixture.

   Time: PT5M

3. Bake Salmon

   Place seasoned fillets on a lined baking sheet and bake in a pre‑heated 350°F oven for 6–10 minutes, depending on thickness (8 oz fillet ≈ 8 min for medium‑well).

   Time: PT10M

   Temperature: 350°F

4. Crispy Garlic Topping

   Mince 6 garlic cloves. Heat a small skillet over medium heat, add a drizzle of oil, and sauté garlic until just beginning to brown (about 2 min). Remove and set aside.

   Time: PT3M

5. Simple Lemon‑Soy Sauce

   Combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tsp lemon zest, and 1 tsp lemon juice. Stir until sugar dissolves; adjust seasoning to taste.

   Time: PT2M

6. Plate Level 1

   Transfer baked salmon to a plate, drizzle with the lemon‑soy sauce, sprinkle crispy garlic, and garnish with chopped scallions and shiso leaves if desired.

   Time: PT2M

7. Level 2 – Prepare Fennel Salad

   Thinly shave half a fennel bulb using a mandolin. Rough‑chop dill, parsley, and fennel fronds; place in a bowl. Add grated ginger, 2 tbsp olive oil, juice of half a lemon, a splash of fish sauce, and a pinch of salt. Toss to combine.

   Time: PT10M

8. Score and Dry Salmon Skin

   Pat the skin‑on salmon fillets dry with paper towels. Lightly score the skin in two parallel lines (about 1 cm apart) to help even crisping. Season both sides with salt.

   Time: PT5M

9. Pan‑Sear Salmon

   Heat a skillet over medium‑high heat, add 2 tbsp ghee (or high‑smoke‑point oil). Place salmon skin‑side down, press gently with a spatula for 20 seconds to ensure full contact. Cook 3–4 min, then flip and cook another 2–4 min until desired doneness (medium).

   Time: PT8M

10. Honey‑Dijon Sauce

    In the same skillet, lower heat to medium‑low, add 2 tbsp butter and 2 tbsp Dijon mustard; whisk until combined (the mixture may split, keep stirring). Add 1 tbsp heavy cream, whisk to emulsify, then stir in 1 tbsp preserved lemon (or zest), 1 tsp capers, 1 tbsp chopped dill, 1 tbsp chopped parsley, and 1 tsp honey. Adjust thickness with a splash of water if needed.

    Time: PT5M

11. Plate Level 2

    Arrange the fennel salad on a plate, place the seared salmon on top, spoon the honey‑Dijon sauce around, and finish with flaky sea salt.

    Time: PT2M

12. Level 3 – Day 1: Make Salmon Dashi Stock

    Rough‑chop salmon bones and place in a pot with 20 g kombu. Add 1 L cold water, bring to a gentle simmer (do not boil), and steep for 30 min. Skim any scum, then add 1 cup bonito flakes and steep an additional 20 min. Strain through a fine mesh sieve lined with paper. Yield ~800 g stock.

    Time: PT1H

13. Cure Salmon Strips

    Cut larger salmon loins into 10 strips of ~100 g each. Mix 2 parts salt to 1 part sugar, coat strips generously, and refrigerate for 30 min. Rinse, pat dry, and set aside.

    Time: PT30M

14. Prepare Dried Salmon Skin

    Trim excess meat/fat from salmon skin, cut into rectangles, and place in a dehydrator at 140°F for about 4 hours until completely dry.

    Time: PT4H

    Temperature: 140°F

15. Roast Kombu for Powder

    Spread the kombu on a baking sheet and roast at 450°F for 15–20 min until lightly crisp. Toast nori sheets similarly, then grind both together into a fine powder.

    Time: PT20M

    Temperature: 450°F

16. Roll Cured Salmon Strips

    Lay a sheet of plastic wrap, place a salmon strip, sprinkle with seaweed‑powder mixture, and roll tightly. Tie the roll with a second piece of plastic wrap to keep shape. Repeat for all strips.

    Time: PT15M

17. Sous‑Vide Salmon Rolls

    Preheat a water bath to 122°F (50°C). Submerge the wrapped salmon rolls for 30 min, then immediately transfer to an ice bath. Refrigerate overnight to set.

    Time: PT30M

    Temperature: 122°F

18. Prepare Sushi Rice (Day 1)

    Rinse 2 cups sushi rice until water runs clear (about 8 washes). Cook in a rice cooker with appropriate water ratio. While hot, whisk together 5 g rice vinegar, 2 tbsp sugar, and 1 tbsp salt until dissolved; fold into rice. Transfer rice to a tray lined with plastic wrap, place another tray on top with a weight, and refrigerate overnight.

    Time: PT45M

19. Day 2 – Simmer Daikon

    Cut daikon into 2 cm rounds, peel the inner white ring. In a saucepan combine 600 g salmon dashi, 50 g soy sauce, and 30 g mirin. Add daikon rounds, cover with parchment, and simmer gently for 1 hour, flipping halfway.

    Time: PT1H

20. Make Dashi Beurre Blanc

    Reduce 200 g of the salmon dashi by half over medium heat. Stir in 10 g heavy cream, bring to a boil, then remove from heat. Whisk in 100 g cold cubed butter until emulsified. Season with a splash of rice vinegar, lemon juice, and a pinch of salt. Add 0.5 tsp xanthan gum to thicken slightly; keep sauce pourable.

    Time: PT15M

21. Fry Fish‑Skin Chip

    Heat oil to 350°F in a deep pot. Using tweezers, drop a piece of dried salmon skin; it will puff instantly (≈10 seconds). Remove with tweezers, season with flaky salt and a pinch of seaweed‑powder.

    Time: PT5M

    Temperature: 350°F

22. Fry Crispy Rice Discs

    Cut the chilled rice block into 7 cm circles using a ring mold. Lightly coat each disc with oil and fry at 350°F until golden brown, about 5 minutes per side. Drain on paper towels and season with flaky salt.

    Time: PT10M

    Temperature: 350°F

23. Assemble Level 3 Plate

    Slice the chilled salmon rolls into 1.5 cm rounds. Arrange a mound of sliced rolls on a plate, place simmered daikon rounds beside them, add a crispy rice disc, and set the fish‑skin chip on top. Drizzle dashi beurre blanc around, finish with a few drops of lemon juice and flaky sea salt.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

35 g

Carbohydrates

22 g

Fat

22 g

Fiber

2 g