Seared and Slow Roasted Salmon with Spring Risotto
Risotto and Salmon are two things I make more than almost anything else in my kitchen, so at some point, putting them on the same plate was inevitable. The salmon sears over high heat for a golden crust, then finishes low and slow in the oven at 250°F while you stir the risotto. Jammy leeks, bright asparagus, sweet peas, real Parmigiano-Reggiano. One hour, one serious dinner.
Risotto is something I could make blindfolded at this point. We eat it for dinner pretty frequently, and if you spend any time exploring my recipes, you will notice we have a lot of risotto recipes. When Charlotte was little, risotto and salmon were on heavy rotation; soft, easy, and something she would actually finish. She still loves both, and honestly, so do I. If you are new to risotto, my Skillet Baked Salmon with Coconut Lime Rice and Baked Salmon and Potatoes with Patatas Bravas Sauce, and Salmon with Dill Yogurt Sauce are three other salmon dinners worth bookmarking while you’re here.
Ingredients Notes
I prefer skinless salmon for this recipe because I like to serve it right on top of the spring risotto. As far as wild versus farmed goes: totally up to you! The most important thing, however, is picking uniform fillets at the fish counter. Try to make sure they are as close in weight and thickness as possible for even cooking. As for the Parmigiano-Reggiano, grate it yourself. I love using a microplane for this because it gives you really small, tight ribbons that melt into the risotto perfectly; plus, a microplane is so much smaller and more versatile than a big box grater.
A Few Testing Notes:
The first thing I tested was skipping the sear on the salmon entirely and going straight into the low oven. I didn’t love it. Without that initial sear, the salmon lacked the golden crust that makes this dish feel complete. The sear also does some of the cooking work upfront, which is part of why the lower oven temp works so well here. The other thing I noticed when developing this recipe: a lot of spring risotto recipes add the peas way too early. Peas need almost no time at all. Add them with the final ladle of stock and cook for just one minute; they should be bright, sweet, and just warmed through. Overcooked peas turn dull and mushy, completely losing their sweetness.
How to Make Risotto with Salmon
- Heat an oven-safe skillet over medium-high heat with olive oil. Season the salmon generously, sear flesh-side down for 4 to 5 minutes until deep golden — don’t touch them, they’ll release naturally when ready.
2. Flip once, sear the bottom for 30 seconds, then flip back flesh-side up. Add butter, baste for 1 minute, lay lemon slices on top, and transfer to a 250°F oven for 20 to 25 minutes.
3. Warm olive oil and butter in a Dutch oven, add the leeks with a pinch of salt, and cook for 8 to 10 minutes until completely soft and jammy. Add the garlic and cook for 1 minute.
4. Add the arborio rice and toast for 2 minutes until the edges look translucent, then pour in the wine and stir until fully absorbed.
5. Add warm stock one ladle at a time, stirring frequently and waiting until each addition is almost absorbed before adding the next — this takes 18 to 22 minutes.
6. Add the asparagus with 2 ladles of stock remaining, then stir in the peas with the final ladle and cook for just 1 minute.
7. Pull off the heat and stir in cold butter, Parmigiano-Reggiano, lemon zest, and lemon juice until the risotto is glossy and flowing.
8. Squeeze lemon into the salmon pan, spoon the buttery juices over each fillet, and serve over the risotto with extra Parmigiano-Reggiano.
