Simple Pan-Seared Salmon - CI
By norsegal8
With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. If cooking two or three fillets instead of the full recipe of four, use a 10-inch skillet and medium-high heat for both preheating the pan and cooking the salmon. A splatter screen helps reduce the mess of pan-searing. Serve salmon with a sweet and sour chutney (see related recipe), a fresh salsa, an herb-spiked vinaigrette, or squirt of lemon or lime.
- 4
Ingredients
- Salmon
- 4 salmon fillets (skin-on), each about 6 ounces and 1 to 1 1/4 inches thick (see illustration below)
- Salt and ground black pepper
- 1 teaspoon canola oil or vegetable oil
- Warm Balsamic Vinaigrette with Herbs
- 3 tablespoons balsamic vinegar
- 1 medium clove garlic, minced
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon minced fresh thyme leaves
- 1/2 teaspoon kosher salt
- Ground black pepper
- 1/3 cup olive oil
Preparation
Step 1
1. Heat a 12-inch heavy-bottomed skillet for 3 minutes over high heat. Sprinkle salmon with salt and ground black pepper.
2. Add oil to pan; swirl to coat. When oil shimmers (but does not smoke) add fillets skin side down and cook, without moving fillets, until pan regains lost heat, about 30 seconds. Reduce heat to medium-high; continue to cook until skin side is well browned and bottom half of fillets turns opaque, 4 1/2 minutes. Turn fillets and cook, without moving them, until they are no longer translucent on the exterior and are firm, but not hard, when gently squeezed: 3 minutes for medium-rare and 3 1/2 minutes for medium. Remove fillets from pan; let stand 1 minute. Pat with paper towel to absorb excess fat on surface, if desired. Serve immediately.
For the Vinaigrette
1. Whisk vinegar with garlic, parsley, thyme, and salt, as well as pepper to taste; slowly whisk in olive oil. Set aside.
2. Add vinaigrette to hot pan once food has been sautéed and removed, and any juices set aside. Bring to simmer and continue simmering 1 minute. Pour in reserved juices. Spoon over food and serve.