I don't normally use pan-searing as a cooking method for salmon - we prefer to grill it. However, in Canada grilling isn't always the best option in January so pan-searing it was.
We discovered that this method yielded delicious results. In particular - irresistible textures- a crispy surface along with tender and flaky pieces underneath. A few tricks will achieve this: Drying the fish well before frying, pressing the flesh down in the hot oil, and letting a crust form.
Once the salmon is cooked you make a delicious sauce. After pan-frying the fish, there will be fat rendered from the salmon and bits of flavorful fond from browning the protein. Don’t ditch the pan, use those wonderful drippings to make a sauce. I sauteed minced garlic, lemon zest, and fresh lemon juice until fragrant. To thicken the consistency, I turned off the heat and whisked in cold butter. This keeps the sauce emulsified so that it clings to the fish. Chopped dill and parsley added a fresh herb aroma and taste to the dish.
The results were restaurant quality amazing!
Enjoy.
Pan Seared Salmon with Lemon Garlic Sauce
4 salmon fillets skin on, center-cut if possible
kosher salt as needed for seasoning
black pepper as needed for seasoning
2 tablespoons live oil, light olive oil
1 tablespoon minced garlic
1 teaspoon lemon zest
¼ cup lemon juice
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
1 tablespoon dill leaves roughly chopped
1 tablespoon minced parsley
4 lemon wedges
Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.
Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.
Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.
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