2 Tablespoons finely chopped fresh herbs (such as basil, parsley, tarragon, or chives)
Pan Seared Salmon
Season both sides of the salmon with Kosher salt and black pepper. Heat a large skillet, preferably cast iron, over medium-high heat until very hot. Add olive oil and heat until shimmering, but not smoking. Gently lower each piece of salmon onto the skillet, skin side down, and press down lightly with a spatula to keep the skin in contact with the pan.
Cook the fish, pressing down every now and then until it turns opaque ¾ of the way up the sides, about 5 minutes. Carefully flip the fish, turn off the heat, and let the residual heat finish cooking the fish, about 2-3 minutes. To check for doneness, use a sharp paring knife to gently pull apart two flakes of meat. The inside should be almost fully opaque with a touch of translucence in the center. Transfer the salmon to a platter, crispy skin facing up and keep warm while you make the sauce.
Fresh Herb Hollandaise
In a 2-cup glass measuring cup, combine the 3 egg yolks, lemon juice, salt, and black pepper and blend with an immersion blender until thick, frothy and lightened in color, about 30 seconds. Alternatively, use a blender.
Melt the butter in a microwave until very hot. With the immersion blender (or regular blender) running, slowly stream the hot butter into the egg yolks until it’s fully combined. Blend a few extra seconds to make sure the sauce is thick and the butter is fully blended in. Stir in fresh herbs, taste and adjust seasoning if needed.
Pour a few tablespoons of hollandaise over the top of the salmon and serve immediately with more sauce on the side.