PAN-SEARED CRISPY SALMON
Provided by Food Network
Number Of Ingredients 9
Steps:
- 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
- 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
- 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.
CHUCKWAGONCOOKIE'S PAN SEARED CRISPY SKIN SALMON
The blend of spicy and citrus puts this salmon into ChuckWagon Cookie's "best of" category! Durkee makes a Citrus Rub which is great, but hard to find. So for the Citrus Spice Mix, use some lemon pepper, dried orange peel, salt, sugar, a bit of dill, dried garlic and dried onion.
Provided by ChuckWagonCookie
Categories Oven
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
- Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
- Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
- Preheat oven to 425 degrees.
- Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
- When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
- Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
- DO NOT move it or bother it -- just walk away and let it cook.
- After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
- Goes well with pasta or rice!
CRISPY SKIN SALMON
Recipe video above. Cooking salmon so the skin is evenly crispy from end to end is simple if you follow two key tips: Firstly, ensuring the skin is dry. Secondly, using enough oil to cover the base of the skillet so the skin fries properly and goes golden and crispy rather than just burning in patches. Easy!Pictured with a creamy Lemon & Herb Risotto (ultra easy hands-free baked method!).
Provided by Nagi
Categories Mains
Number Of Ingredients 6
Steps:
- Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
- Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
- Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
- Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.
- Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.
- Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
- 90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
- Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!
- Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately! Pictured in post with creamy Lemon & Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).
Nutrition Facts : Calories 255 kcal, Carbohydrate 1 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 648 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY PAN SEARED SALMON SALAD
How to Pan Sear Salmon & Serve on Arugula Salad
Provided by Alyssia Sheikh
Categories Lunch Lunch & Dinner Main Course
Time 10m
Number Of Ingredients 11
Steps:
- Season salmon filet with salt and pepper.
- In a pan over medium heat, melt ghee. Place salmon filet into warm pan, skin side up.
- Allow to sear for about 2 minutes, then flip and continue to cook for another 2 minutes or so. (May need to cook 1-2 minutes longer for thicker salmon filets, or if you prefer your salmon more well-done.)
- To prepare salad, add arugula to a large bowl with sliced red onion and roasted butternut squash*.
- Drizzle salad with olive oil and balsamic vinegar, tossing to coat.
- Serve salad on a plate with salmon, lemon wedges, sliced avocado, a fried egg, or any other toppings you like.
Nutrition Facts : ServingSize 1 salad, Calories 429 kcal, Sugar 7 g, Fat 32 g, Carbohydrate 15 g, Fiber 3 g, Protein 23 g
CRISPY PAN SEARED SALMON
This 15-minute crispy pan seared salmon will quickly become a go-to dinner! Prepared Mediterranean-style and served with a simple arugula salad. Be sure to read all the tips in the post above.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 8
Steps:
- Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
- Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
- Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
- Remove salmon from heat and immediately add lemon juice and lemon zest.
- Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
- Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!
Nutrition Facts : Calories 92.3 kcal, Sugar 3.6 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.3 g, Carbohydrate 18.3 g, Fiber 6.9 g, Protein 6.2 g, ServingSize 1 serving
CRISPY SKIN SALMON
The new year is always a perfect time to try something completely new. I'm posting it here so I don't lose it...sounds interesting! The cook times are estimates ... times weren't available on the website.
Provided by marisk
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- RICE:.
- Place the rice and oil in a rice cooker.
- Mix well. Add in the water, lime juice and garlic clove.
- Cook according to manufacturer's instructions.
- After cooking, let rice sit for 20 minutes and stir in cilantro.
- EDAMAME:.
- Heat the olive oil to the smoking point in a pan.
- Add in the edamame and let it sit for 1 minute.
- Add in the shallots and garlic and cook for 2 minutes.
- Season with salt and pepper.
- SALMON:.
- Heat the oil to just smoking in a pan.
- Season the flesh side of salmon with salt and pepper.
- Place the filet in he pan skin down.
- Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
- When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
- Remove.
- CHIMICHURI SAUCE:.
- Combine ingredients together and use as a garnish on meats, poultry and fish.
Nutrition Facts : Calories 1305.5, Fat 70.5, SaturatedFat 9.6, Cholesterol 72.9, Sodium 235.2, Carbohydrate 104.2, Fiber 15, Sugar 1.5, Protein 69.4
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