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–+ servings

Meal: Ultimate Pan Seared Salmon, Sautéed Spinach, Garlic Toast

GillyCanCook.com
This recipe makes the fish crispy on the outside, moist on the inside.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course, Seafood
Cuisine American
Servings 2 people
Calories 350 kcal

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!

Nutrition

Calories: 350kcal
Keyword crispy, easy, fast, healthy, pan-seared, salmon
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