Melt the butter on medium heat, then whisk in the flour until fully incorporated, and a blondish color. Slowly add the chicken stock, bringing the mixture back to a gentle boil each time, until a silky-smooth sauce, and season with salt and white pepper to taste.
Season the salmon fillets generously in the salt and black pepper on both sides, then add to a hot skillet with the olive oil.
Sear untouched 3-4 minutes untouched on medium heat, until browned and crispy along the edges.
Flip the salmon fillets. Add the fresh herbs, garlic, and butter. Baste the salmon fillets in the melted butter until fully cooked, about 3-4 more minutes.
If your salmon fillets are on the thicker side, pop in the oven at 350ºF for 5-6 minutes to finish cooking through.
Serve warm over a salad or crispy potatoes. Add a drizzle of the velouté sauce and fresh lemon juice to enjoy!
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