Fresh Halibut Baked with Smoked Salmon

Thick halibut steaks get a fast sear in browned butter, then bake under strips of smoked salmon and a splash of sherry-lemon pan sauce. The smoked salmon softens in the oven and adds a salty, smoky layer that plain halibut doesn’t have on its own.

Browning the steaks for just two minutes per side before baking builds a golden crust while keeping the center tender and flaky. The sherry and lemon juice deglaze the butter, creating a quick pan sauce that bastes the fish as it bakes.

Scattered walnuts on top add a toasty crunch that plays off the richness of the butter and the delicate smokiness of the salmon.

Chef Tips

• Use inch-thick halibut steaks for even cooking. Thinner pieces will overcook before the smoked salmon has time to warm through.
• Get the butter very hot before adding the fish, but pull it off the heat before it smokes. Browned butter adds flavor; burnt butter adds bitterness.
• Check for doneness at 10 minutes. Halibut should flake easily with a fork but still look slightly translucent in the very center, as it carries over.
• Dry sherry works best here. Sweet sherry will make the sauce cloying.

Variations

• Swap halibut for cod or sea bass if halibut isn’t available in your market.
• Use pecans or pine nuts instead of walnuts for a different nutty character.
• Add a tablespoon of capers to the pan sauce for a briny, Mediterranean angle.