Seared Atlantic Salmon Fillets Recipes

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

CAST IRON SKILLET SEARED SALMON

Steps:

• Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes.
• Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts, add fillets, skin-side down. Cover the skillet, and cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula and serve immediately.