Pavé de Saumon Recipe – French Special
The Pavé de Saumon is a refined French salmon steak recipe that highlights the natural richness of salmon with minimal fuss and maximal flavor. Whether you choose skin-on or skinless fillets, this dish comes together quickly—seasoned simply with salt, pepper, olive oil, then cooked either by pan-searing for a golden crust or oven-baking for tender flakes. Garnished with fresh lemon slices and herbs like dill or parsley, it makes a luxurious main course for both casual weeknight meals and elevated dinner occasions.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Pavé de Saumon Recipe:
- 4 salmon fillets (pavés), skin-on or skinless
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh herbs (e.g., dill or parsley) for garnish
Preheat and Season:
Preheat your oven to 400°F (200°C) if baking.
Season the salmon fillets with salt and pepper.
Pan-Seared Method:
Heat olive oil in a skillet over medium-high heat.
Place the salmon fillets, skin-side down (if using skin-on), and cook for 4-5 minutes.
Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through but still tender.
Oven-Baked Method (Alternative):
Place the seasoned salmon fillets on a baking sheet lined with parchment paper.
Bake for 10-15 minutes, or until the salmon is opaque and flakes easily with a fork.
Serve:
Garnish with lemon slices and fresh herbs.
Serve hot with your choice of sides.
Recipe Notes:
Doneness Tips: Aim for salmon that’s slightly pink in the center. Overcooking dries it out; use a fork to check flakiness while keeping moist texture.
Skin-On vs Skinless: If cooking skin-on, start skin-side down to get crisp edges. Skinless works well for even seasoning exposure.
Flavor Variations: Try adding a glaze or sauce—lemon-dill, honey mustard, or a beurre blanc—to enhance flavor without overwhelming the salmon.
Side Pairings: Pavé de Saumon pairs beautifully with roasted vegetables, steamed green beans, buttery potatoes or rice pilaf.
Serving & Presentation: Garnish with fresh herbs and lemon slices. Serve hot immediately after cooking so the outside is crisp and the inside remains succulent.
