Pan-Roasted Salmon

(from kintyre’s recipe box)

Source: Stir

Cook time: 5 minutes
Serves 2 people

Categories: main course, not tried

Ingredients

  • 1 tablespoon flaked sea salt, like Maldon
  • 2 pieces of salmon fillets with skin on, 1/3 pounds each
  • Olive oil
  • Freshly ground black pepper and lemon wedges, for serving

Directions

  1. Scatter the salt evenly over dry, well seasoned 10 inch cast iron pan.

  2. A stainless steel pan will also work.

  3. If you’re using a stainless steel pan instead of cast brush the pan lightly with oil before adding the salt.

  4. Place the pan over medium high heat for 3 minutes.

  5. While the pan heats dry the fish fillets well with paper towels and lay them flat on a large plate.

  6. Brush with olive oil on both sides.

  7. Place the fish into the hot pan, skin side down.

  8. Turn the heat down slightly if the crackle sounds too loud and sputtery.

  9. Cover with a lid.

  10. If you don’t have a lid for your pan a metal baking sheet will do the job.

  11. Cook without moving the fillets for 3 to 5 minutes, until the skin is brown and crisp and releases easily from the pan.

  12. Flip the fillets and cook the uncovered another 2 to 4 minutes depending on their thickness.

  13. The fish is done when the flesh deep inside is still faintly translucent and the internal temperature reads 125 degrees.

  14. Serve with freshly ground black pepper and lemon wedges.

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