Pan Seared Salmon
- nathan
- entrees
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- Serves: 2 Servings
- Prep Time: 5 mins
- Cooking: 10 mins
- Total Time: 15 min
This dish is one of our weekend staples. It's super quick to make, healthy and very tasty. We buy our salmon at the weekend farmer's market from a local fisherman, and highly recommend if you can do so too - that you do! It's better for the environment and the fishermen are typically more in touch with local fishing practices and are dedicated to providing fresh, quality cuts. Plus you get to know them well and they can give you tips on new recipes or seasonal catches! We usually pair our pan seared salmon with broccolini and potatoes, but you can really mix it up however you like.
Ingredients
Directions
Start with your cut. We like to split our fillet, so we slice it down the middle longways. It's important to keep the skin on and check for bones. Coat with your olive oil, salt and pepper.
Heat your medium to large, non-stick or All Clad, skillet on medium high temperature. Once at temperature, add in your butter and olive oil, rosemary and crushed garlic (you can smash your garlic with the flat edge of your knife - and leave the shell on). Let sit for 2-3 minutes, or until fragrant. Be sure not to let your butter burn.
Add your salmon face down in your skillet, as you're placing the salmon in your skillet lay it away from you to prevent oil from burning your hand. Let sit face down for 3-4 min.
Flip to skin-side down and let sit for 3-4 min. The top should be firm to the touch and you should not be able to see any raw meat. If you have a thicker cut you can also sear each side of your salmon to ensure it's cooked all the way through. When fully cooked, let sit for a few minutes with the heat off to cool. Plate and enjoy!
