45min 4 ppl
Roasted Salmon with Prunes and Armagnac
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 12 steps
Medium: 31–60 min or 7–12 steps
610 kcalper person
Protein 42g
Carbs 22g
Fats 28g
About this dish
Skin-on salmon fillets are seared hard and finished in the oven for a lacquered crust, while prunes soaked overnight in Armagnac collapse into a silky pan sauce that balances the richness of the fish with deep, brandy-perfumed sweetness — a classic Gascon pairing that rewards patience with the maceration.
Allergy Info
Dairy, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotsfinely minced2 large
- Garlic clovefinely minced1 clove
- Flat-leaf parsleyfinely chopped1 tbsp
- Fresh thyme leaves1 tsp
Fish & Seafood
- Skin-on salmon pavésapproximately 180g each, pin-boned4 whole
Dairy & Eggs
- Unsalted buttercold, cut into small cubes30 g
Tins & Jars
- Fish stockor light chicken stock200 ml
Dried Goods
- Whole dried prunespitted16 whole
Spices & Seasonings
- Fleur de sel1 tsp
- Freshly ground black pepper0.5 tsp
Oils & Condiments
- Armagnac120 ml
- Neutral oilgroundnut or sunflower2 tbsp
- Dry white wine200 ml
Utensils
- Ovenproof skillet
- Fine sieve
- Meat thermometer
Method
1
Place the prunes in a small bowl and pour the Armagnac over them.
Approx. 2 minutes
2
Cover and leave to macerate at room temperature for a minimum of 8 hours, or overnight, so the prunes fully absorb the brandy and soften.
Approx. 2 minutes
3
Remove the salmon from the refrigerator, pat completely dry with kitchen paper, and season the flesh and skin generously with fleur de sel and black pepper. Allow to come to room temperature for 20 minutes before cooking.
Approx. 3 minutes
4
Preheat the oven to 200°C, or 180°C for a fan oven, or gas mark 6. Drain the prunes through a sieve set over a bowl, reserving all of the Armagnac soaking liquid.
Approx. 3 minutes
5
Heat the neutral oil in an ovenproof skillet over high heat until the oil just begins to smoke. Lay the salmon fillets skin-side down, pressing gently for the first 10 seconds to prevent curling, and sear for 3 minutes until the skin is deeply golden and releases cleanly from the pan.
Approx. 3 minutes
6
Flip the fillets flesh-side down and transfer the skillet to the oven. Roast for 5–6 minutes until a meat thermometer inserted into the thickest part reads 63°C.
Approx. 6 minutes
7
Transfer the salmon to a warm plate, tent loosely with foil, and return the skillet to medium heat. Add the shallots and garlic to the residual fat and cook for 2 minutes, stirring, until softened and translucent.
Approx. 2 minutes
8
Pour in the reserved Armagnac soaking liquid and let it reduce for 1 minute, scraping up any caramelised bits from the pan base.
Approx. 1 minute
9
Add the white wine and reduce over medium-high heat for 3–4 minutes until the liquid is reduced by half.
Approx. 4 minutes
10
Add the stock and the drained prunes and simmer for 5 minutes until the prunes are plump and the sauce has a lightly syrupy consistency that coats the back of a spoon.
Approx. 5 minutes
11
Remove the pan from the heat and whisk in the cold butter cubes one at a time until the sauce is glossy and emulsified. Adjust seasoning with salt and pepper.
Approx. 2 minutes
12
Return the salmon skin-side up to the pan for 30 seconds to rewarm, then plate immediately. Spoon the prunes and Armagnac sauce over and around each fillet and finish with chopped parsley and thyme leaves.
Approx. 2 minutes
