- Heat the oven to 375°F with a rack in the middle position. Season the salmon all over with salt and pepper. In a 12-inch nonstick oven-safe skillet over medium, heat the oil until shimmering. Add the salmon boned-side down and cook until light golden brown, 3 to 5 minutes. Transfer the fillets browned side up to a large plate.
- Return the skillet to medium and add the shallots, cider and ¼ teaspoon each salt and pepper, then bring to a simmer, stirring occasionally. Remove from the heat and return the salmon browned side up to the skillet. Cover the fillets with the ham, ruffling the slices to create an uneven surface. Scatter the butter pieces in the skillet, then place in the oven. Cook until the center of the fillets are slightly translucent and reach 120°F, 5 to 7 minutes.
- Remove the skillet from the oven (the handle will be hot). Using a wide metal spatula, transfer the salmon to individual plates. Bring the cider-shallot mixture to a vigorous simmer over medium-high and cook, stirring, until the butter is emulsified and the sauce is slightly thickened, 1 to 3 minutes.
- Off heat, stir in the parsley, then taste and season with salt and pepper. Pour the sauce over and around the salmon, dividing it evenly.
- Serves 4
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