Preparation

烤鲑鱼：

• 将烤箱加热到425°F。将排气风扇打开到高。用纸巾彻底干燥鲑鱼。用盐和胡椒粉慷慨地调味两面（每个总计约为1茶匙）。用中火加热12英寸的重型烤箱煎锅，直到一滴水在1或2秒内蒸发，约1分钟。（如果锅周围的滑水运动员不会蒸发，锅太热；将其从热量上取出约30秒以使其冷却。）

  Add the oil, swirl it around the pan, and then evenly space the fish in the pan. Cook without touching for 2 min. Using a spatula, lift a corner of the salmon, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more min. before flipping.) Cook the second side for 1 min. and then transfer the skillet to the oven.

  烤直到鲑鱼达到135°F的内部温度，并稍微牢固，大约4至7分钟。使用坑洼，小心地将锅从烤箱中取出，将鲑鱼转移到一个用箔纸的大板上，然后在同一煎锅中准备酱汁时休息。

Prepare the pan sauce:

• Pour off any excess fat from the skillet. Using a large wad of paper towels, blot any remaining oil from the pan but leave any browned bits. Return the pan to high heat and add the wine, shallot, and rosemary. Cook, stirring, until the wine is almost completely evaporated, 3 to 4 min. Remove from the heat and whisk in the cubes of butter, adding a few at a time until they’re all thoroughly incorporated and the sauce is thick and creamy looking. (If the butter is slow to melt, set the pan over low heat.) Stir in the lemon juice, season with salt and pepper to taste, and serve immediately, spooned over the sear-roasted salmon.

葡萄酒选择：大风味带来的灼热,加上the richness of the butter, means this salmon can handle a dry rosé or light red, like Pinot Noir.