Pan Seared Salmon
Pan Seared Salmon
Crispy skinned salmon is actually fairly easy to accomplish at home. You just need to keep the temp low and be patient and you’ll be rewarded every time. Wild caught salmon is also remarkably good for you with high quality proteins and fats, so try to include it in your diet at least twice a week.
Ingredients:
- 1-2 4-6oz salmon filets, wild caught
- Salt, fleur de sel is best
- Pepper
- 4 Tbsp. butter or ghee, divided
- 1 sprig fresh rosemary
Equipment:
- Skillet
- Spatula (Fish spatulas are great for this, go figure 🙂
- Large heat proof spoon
- Instant read thermometer, optional but nice to have
Directions:
- Pat your salmon filets dry with a paper towel, then generously season with salt and pepper (most people don’t add enough salt, so err on the side of too much). Set aside. Add 2 Tbsp. of your butter to your skillet and preheat the skillet over medium-high heat. Once preheated, add your filets, skin side down, and immediately drop the temperature to low.
- Cook, skin side down, for 10-15 minutes or until the fish naturally releases from the pan when you try sliding it side to side. Once your salmon is ready to flip, and the remaining butter and rosemary to the pan. Tilt your skillet and use a large heat proof spoon to baste the salmon in the hot butter. Flip the salmon over and continue to baste for another minute or so (you want the internal temp to be ~130F). Then remove the skillet and allow the salmon to rest for 5-minutes before serving. Don’t skip the resting period! It allows the proteins to relax and avoid a dry salmon filet. Enjoy!
