PAN-ROASTED SALMON WITH JALAPEñO
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine. The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi. Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well. (Most of it is left in the pan when you're done.) Top with chopped fresh herbs, and serve with roasted new potatoes.
Provided by Sam Sifton
Categories main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.
- Use a spatula to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, approximately 2 to 3 minutes. (You may wish to use your spatula to press down on the fillets for the first 10 or 15 seconds to keep the skin from curling in the heat.)
- Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of the salmon. Remove fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately, garnished with the chopped fresh herbs.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 28 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 0 grams, TransFat 1 gram
PAN SEARED SALMON I
Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Provided by Noreen421
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg
PAN-FRIED SALMON
This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
- The skin can be served or removed easily with a knife or spoon.
- Transfer to a plate and serve as desired.
PAN ROASTED SALMON
This recipe provides a lovely crispy outside and is fantastic with your favorite rice pilaf. **Update... the "crust" will almost look burnt... don't be alarmed, the dark, crispy bits are delicious!!!! So, so, so good!
Provided by hollyfrolly
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
- Transfer to a medium bowl.
- Add the basil, mustard and olive oil- stir to combine.
- Spread the mixture in a thin layer over both sides of the salmon.
- Heat a large cast iron skillet over high heat and get it VERY hot.
- Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
- Flip the salmon to the other side and cook for 2 more minutes.
- Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
- Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.
Nutrition Facts : Calories 386.6, Fat 25.1, SaturatedFat 4.1, Cholesterol 59, Sodium 824.2, Carbohydrate 8.1, Fiber 1.8, Sugar 1.6, Protein 21.9
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