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Perfectly Pan-Seared Salmon
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Perfectly Pan-Seared Salmon

20 minPorcje: 2Nutri-Score B€€
od @kellyscleankitchen42 importyugotowano 0 razy
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Składniki

2 osoby
  • salmon fillet (skin on, patted very dry)Ryby2 kawałki
  • salt (for both sides)Przyprawy4 g
  • black pepper (freshly ground, for the flesh side)Przyprawy1 g
  • oil (high smoke point)Spiżarnia20 ml
  • butter (for basting)Nabiał30 g
  • thyme (sprigs)Warzywa i owoce2 kawałki
  • rosemary (sprig)Warzywa i owoce1 kawałek
  • garlic (cloves, crushed)Warzywa i owoce2 kawałki

na porcję

Wartości odżywcze

376kcal

Węglowodany
2 g
Białko
34 g
Tłuszcz
26 g
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Przybory

  • Patelnia
  • Szczypce kuchenne
  • Termometr kuchenny

krok po kroku

Przygotowanie

  1. Season and dry the salmon

    • Salt the skin side of the salmon fillets and season the flesh side with salt and pepper.
    • Pat the fillets very dry with a paper towel.
    Krok 1

  2. Heat the pan and add the oil

    • Heat a stainless steel pan over medium-high heat.
    • Add the oil and wait until it reaches smoking point.
    Krok 2

  3. Sear skin side down

    • Slowly place the salmon in the pan skin side down.
    • Hold it down for 10 seconds so the skin doesn't retract.
    • Leave it untouched until the skin releases naturally and the flesh is cooked halfway up the side.
    Krok 3

  4. Flip and baste with butter and aromatics

    • Flip the salmon and lower the heat to low.
    • Add the butter, thyme, rosemary and garlic to flavor the fish.
    • Baste and cook on this side.
    Krok 4

  5. Check the temperature and serve

    • Pull the salmon at an internal temperature of 125 °F (52 °C) for a safe, moist result.
    • Serve immediately with the crispy skin.
    Krok 5
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