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Perfectly Pan-Seared Salmon
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Perfectly Pan-Seared Salmon

20 minServes 2Nutri-Score B€€
from @kellyscleankitchen42 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillet (skin on, patted very dry)Fish2 pieces
  • salt (for both sides)Spices4 g
  • black pepper (freshly ground, for the flesh side)Spices1 g
  • oil (high smoke point)Pantry20 ml
  • butter (for basting)Dairy30 g
  • thyme (sprigs)Produce2 pieces
  • rosemary (sprig)Produce1 piece
  • garlic (cloves, crushed)Produce2 pieces

per serving

Nutrition

376kcal

Carbs
2 g
Proteins
34 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Tongs
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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