Pan Seared Salmon
There are many delicious recipes and methods to cook fish, but nothing in my opinion compares to cooking the fish in a really hot pan on the stove. Cooking protein in a pan, like cast iron, allows the entire surface of the protein to connect with the hot surface, producing a crispy, caramelized dish.
Tips:
Citrus and fish is a natural combination. A lime or orange would be a nice alternative.
I love these green Castelvetrano olives, but any briny olive or even capers would be delicious.
Pan Seared Salmon
Serves 4
PREP 5 minutes
COOK 7 minutes
INGREDIENTS
4 (8-ounce) center-cut salmon filets, skin on
lemon, cut in half
1/2 cup pitted olives, cut in half
Olive oil
Salt and freshly ground pepper
INSTRUCTIONS
Preheat the oven to 450 degrees F.
Heat a dry oven-proof sauté pan over high heat for 4 minutes. Dry the salmon fillets with paper towel. Rub the filets with olive oil and generously coat the top of the salmon filets with salt and pepper.
When the pan is very hot, place the salmon filets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned.
Turn the filets. Toss in the pan the lemon, olives and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Using a spatula, remove each filet, separating the salmon from the skin, which will stick a bit to the pan.
Allow the salmon to rest, tented under foil for about 4 minutes. The fish will continue to cook when you let it rest. If you desire a more well done piece of salmon, add an additional 2 minutes in the oven.