Main ingredients 🥩
Salmon fillet with skinSaltThymeDirty carrotsOrange juiceGarlicParsleyButter
Kang Leo's Crispy-Outside Juicy-Inside Salmon Steak with Orange Carrot Glaze
A premium salmon steak with a crackling-crisp skin like a cracker and a moist medium-rare interior.
🙋 Recommended for
- ⭐ Those who have failed with dry, tough salmon steak every time they cooked it
- ⭐ Those who want to learn an authentic French-style carrot garnish with a bright, buttery orange flavor
Ingredients needed 🛒2 servings
- 2 pieces salmon fillet with skin
- Salt to taste
- 3-4 sprigs thyme
- 1 dirty carrot
- 1 cup orange juice
- 2 cloves garlic
- Pepper to taste
- Parsley stems and leaves to taste
- 1 tbsp butter
Recipe 🍳
- Completely scrape off the scales from the salmon, portion it into pieces about two fingers thick, then make fine slits on the skin side and season generously with salt.
- Heat a pan with no oil or just a very thin layer, place the salmon skin-side down, and slowly render the fat over low heat while cooking.
- Cook the skin thoroughly until the flesh has turned white from the bottom up about one-third of the way.
- Briefly sear each side in turn for 10 seconds each to seal in the juices.
- Finally, add fragrant thyme to lightly infuse the salmon, then remove and rest the steak to keep it moist and medium-rare.
- Wash the dirty carrot thoroughly, cut into bite-sized pieces, place in a pot with orange juice, crushed garlic, salt, pepper, and parsley stems, then bring to a boil.
- When the orange juice has reduced, remove the parsley stems, add butter and chopped parsley leaves, and simmer until glossy and thickened to complete the carrot glaze.
- Plate the seared salmon steak and serve with the tangy orange carrot glaze on the side.
- Score the descaled salmon skin and season generously with salt.
- Place the salmon skin-side down in a pan and slowly render the fat over low heat until crispy.
- Briefly sear the sides to achieve a medium-rare interior, then add thyme for aroma.
- In a pot, simmer carrot, orange juice, garlic, and seasonings until reduced, then stir in butter and parsley to make the garnish.
- Serve the crispy salmon steak with the orange carrot side dish.
Cooking tips 💡
- When portioning salmon, placing the skin side up can cause the knife to push and ruin the shape; always flip it and slice from the flesh side toward the skin for clean cuts.
- Coarse salt tends to fall off during cooking; using fine, even salt that adheres well to the flesh is recommended.
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