Best Ever Pan Seared Salmon
Simple to cook, done in ten minutes – remembered a lifetime.
Meal: Ultimate Pan Seared Salmon, Sautéed Spinach, Garlic Toast
This recipe makes the fish crispy on the outside, moist on the inside.
Equipment
- Cast iron skillet
- fishula (spatula)
- Apron
Ingredients
- 1 pound fresh salmon de-boned (for large pieces, choose 3/4 lb filets)
- salt and pepper to taste
- 2 tbsp unsalted butter (unsalted – won't burn)
- 2 tbsp olive oil extra virgin
- 1 lemon cut into slices
Instructions
- Rinse and pat dry the filets
- Let rest at room temperature for 30 minutes
- Sprinkle both sides with salt and fresh pepper
- Heat skillet with butter and olive oil over medium-high heat, until just before it starts to smoke
- Add the fillets skin side down
- Do not move the fillets for 5 minutes – you want to see the side of the fillet change color 1/2 way up before flipping
- Very gently flip the fillets with your fishula (or spatula)
- Cook for 5 minutes skin side up – before removing from heat check the fish with a fork. For medium-rare you want a bit of pink in the center
- Remove from heat and serve with lemon slices
Notes
Be careful of splatter and smoke alarms. I suggest wearing an apron and keeping the room well ventilated while cooking.
The salmon should be high quality. For medium-rare (my preference), the salmon should come out very flakey, a little pink inside. For medium, cook longer on side 2 – I do not suggest well-done, as the fish will become tough and dry.
Remember, perfecting even a simple dish takes practice.
PURCHASE NOTE: I live for this ‘Fishula’ Fish Spatula from Williams Sonoma.
Enjoy!
Enjoy!Nutrition
Calories: 350kcal
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