Seared and Roasted Salmon PRINT
My method of searing and roasting salmon is foolproof— it never turns out overcooked or dry…thank you Barefoot Contessa!
You can use your imagination on how you want to season your fresh salmon— Herbs de Provence, Dill, Salt & Pepper…it’s all good. Sometimes, I even make a pan sauce from the beautiful fond that is left in the pan.
|Fresh Salmon filets (1 filet per serving)|
|Kosher salt & pepper and any seasonings of your choice|
Preheat oven t0 425F
Wash and pat the salmon completely dry.
(You will need a very sharp knife to do this), pierce a few small slits through the skin
Flip the filet to the other side, and season with kosher salt & pepper (sometimes I use Herbs de Provence)
Heat an oven-proof skillet with 1-2 Tbsp olive oil (I don’t measure, but I use just enough to coat my skillet)
When the skillet is HOT (the oil is shimmering, but not smoking), place the salmon (skin side up) and allow to sear (don’t touch this salmon) for 2-3 minutes. To check, lift a small corner and look for a golden crust.
Flip the salmon, skin side down and put into the oven.
Roast for about 5-7 minutes
Remove from the oven— you can make a beautiful pan sauce from the fond that is left behind.