Greek Salmon with Lemon Sauce
by
Michael Symon
A Fan Fridge Fix from Michael Symon — a Greek-inspired riff that turns salmon, leftovers, and fridge basics into a showstopper.
Prep Time:
15 Minutes
Cook Time
20 Minutes
Serves:
2-3 Servings
Level:
Intermediate
2 salmon fillets, skin on
Salt and black pepper
1 tbsp olive oil or butter
1 cup chicken stock
1 lemon (zest and juice)
1 small onion, roughly chopped
1 celery stalk, chopped
1 carrot, chopped
3 egg yolks
½ cup feta cheese, crumbled
1 avocado, diced
½ cucumber, diced
1 tbsp red curry paste (optional)
6–8 kalamata olives, chopped
Extra virgin olive oil, for finishing
Ingredients
Step 1
Prep the Salmon: Pat dry and season both sides with salt and pepper. Heat oil in a pan over medium-low. Place salmon skin-side down, weight lightly with a bowl or press, and cook until skin crisps.
Step 2
Build the Broth: In a small pot, combine chicken stock, onion, carrot, celery, lemon zest, and juice. Simmer until slightly reduced.
Step 3
Make the Lemon-Egg Sauce (Avgolemono): Whisk yolks in a bowl. Slowly temper with hot broth, then return to low heat and stir until slightly thickened. Do not boil. Season with salt and pepper.
Step 4
Make the Salad: Combine cucumber, avocado, feta, olives, and red curry paste in a bowl. Toss with olive oil, salt, and pepper.
Step 5
Finish the Salmon: Transfer salmon to a 300°F oven for 10 minutes, skin-side down, until medium. If skin releases, crisp separately and serve as salmon “chicharrones.”
Instructions
Spoon salad onto a platter
top with salmon
drizzle with lemon-egg sauce
finish with olive oil and cracked pepper.