10.23.08

Pan-seared Salmon

Posted in home cooking, food at 11:05 pm by wingerz

Sometimes the easiest recipes are the best. A simple piece of salmon, seasoned with salt and pepper, and seared to perfection, makes for a quick weeknight dinner. I only made one salmon fillet, and it was enough for two. Served alongside red potatoes and an arugula salad.

Simple pan-seared salmon
From Cooks’ Illustrated

4 salmon fillets (skin-on), each about 6 ounces and 1 to 1 1/4 inches thick (see illustration below)
Table salt and ground black pepper
1 teaspoon canola oil or vegetable oil

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.

Permalink