Ingredients

• 3 salmon fillets (5–6 oz each), center cut preferred

• 1 Tablespoon olive oil

• fine sea salt

• fresh cracked white pepper

• 1 small shallot, very thinly shaved

• zest of 1 orange (microplaned, no pith)

• 3 thin lemon slices

• fresh dill or chives for garnish

Instructions

Steam

Preheat oven to 125°F Steam mode. Set probe target temperature to 125°F. Cook until the probe reaches the target temperature.

Prepare Salmon

Pat dry, brush lightly with olive oil, and season with salt and white pepper.

Add Aromatics

Top each fillet with shaved shallot, a pinch of orange zest, and a lemon slice.

Insert Probe

Insert the Wolf temperature probe horizontally into the thickest part of one center fillet, avoiding contact with the pan.

Finish

Remove immediately when the probe alerts. Rest 3–5 minutes. Garnish with fresh dill or chives and a drizzle of olive oil.