Searing salmon fillets takes just minutes, making this an easy and healthy weeknight dinner. By varying spices and sauces it’s also infinitely versatile. Fresh, wild king salmon is the best choice when it is available. Have the fish counter skin it for you to save time or do it yourself with a sharp filet knife. Good options for a sauce or topping are basil pesto or a fresh fruit salsa.
12ouncessalmon fillet, skinned
1/8teaspoonground black pepper
1/8teaspoongranulated garlicnot garlic salt
1teaspoonolive or coconut oil
Sauce or topping of choiceoptional
For how to skin salmon fillets see this post. Trim any dark purple area on the skinned side.
Season top side of skinned salmon with sea salt, ground black pepper and granulated garlic.
In a medium size non-stick pan heat oil over medium heat. When the oil is hot (but not smoking), place salmon seasoned side down into the pan. Allow salmon to sear until a browned crust is formed. You can go for a light golden crust or almost to blackened.
Turn the salmon over, cover with a lid and turn heat down to low. Salmon fillets will finish cooking in a couple of minutes. Timing will depend on the thickness of your fillets and how long you seared them. Cook to 135° – 145°. Serve alone or with a sauce of your choice.
Recipe from Chef Sally Cameron of AFoodCentricLife.com