PAN SEARED SALMON WITH CRISPY SKIN
This Pan Seared Salmon has a robustly crispy skin and moist interior, just like at the restaurant.
Provided by Joanne Ozug
Categories Main Course
Time 10m
Number Of Ingredients 3
Steps:
- Preheat a skillet over medium heat for 3-5 minutes (3 minutes for gas stoves, 5 for electric).
- Add enough oil to coat the bottom of the pan, about 1-2 tbsp. The oil should shimmer.
- Season the skin of the fish generously with salt, then test your piece of fish by touching the very end of it to the pan. If it makes a hissing sizzling noise, that means the pan is sufficiently hot. Go ahead and lay the fish down in the pan, always away from you so the oil doesn't splash.
- Let the salmon cook for 90% of the time on the skin side. The salmon I get is usually about an inch thick, so I cook it for 5 minutes on the skin side.
- Season the top of the fish with salt, then flip it over to cook for 15-30 seconds on the other side.
- Serve and enjoy!
Nutrition Facts : Calories 425 kcal, Protein 40 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 109 mg, Sodium 400 mg, ServingSize 1 serving
PERFECT PAN SEARED SALMON + BLACKBERRY BALSAMIC SAUCE
If you've been yearning to learn how to make pan seared salmon, this recipe is for you! Top with this tangy and delicious sauce and you have a meal that is easy enough for weeknights and elegant enough for company.
Provided by Heather Cheney
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- In a small saucepan heat blackberries, balsamic vinegar, honey and rosemary until simmering. Crush blackberries with the back of a spoon until all are broken apart. Cook on a medium-low simmer until reduced by half and the mixture coats the back of a spoon.
- Pour sauce through a fine mesh strainer to separate the seed and herbs from the sauce. Discard seeds and set the sauce aside.
- Heat a thin layer of oil over medium-high heat in a stainless steel or cast iron skillet. Preheat for about 5 minutes.
- Salt and pepper fish on all sides and carefully add, skin side down, to skillet, gently pressing down on top of each fillet with a flexible spatula after each addition for about 10 seconds to set the skin.
- Cook fish for about 5 minutes without flipping or until your desired temperature-- 125 degrees for Medium-Rare, 145 degrees for medium-well.
- Gently flip fish over using a spatula and a fork to ease it over onto the other side and cook just briefly to get some color on top- about 30 seconds to a minute.
- Remove fish from pan and place on a paper towel-lined plate. Allow to rest for 5 minutes before serving.
- Serve with the blackberry balsamic sauce.
Nutrition Facts : ServingSize 1 serving, Calories 377 kcal, Carbohydrate 31 g, Protein 34 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 90 mg, Fiber 1 g, Sugar 28 g
CRISPY SKIN SALMON
Provided by Claire Robinson
Time 37m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
- Preheat the broiler to high.
- Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
- In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
- What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!
CRISPY PAN-SEARED SALMON FILLETS RECIPE
Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets.
Provided by J. Kenji López-Alt
Categories Entree Mains Quick and Easy
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon 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.
Nutrition Facts : Calories 529 kcal, Carbohydrate 0 g, Cholesterol 143 mg, Fiber 0 g, Protein 50 g, SaturatedFat 6 g, Sodium 296 mg, Sugar 0 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
CRISPY-SKIN SALMON WITH MISO-HONEY SAUCE
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Provided by Lauren Stanek
Categories Bon Appétit Dinner Seafood Fish Salmon Honey Sesame Ginger Green Onion/Scallion Dairy Free Peanut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.
- Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.
- Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.
- Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1-3 minutes more, depending on thickness.
- Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.
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.
CRISPY SKIN SALMON
Most people hate salmon skin and discard it (raises hand, no judgement here) but cooking salmon in a searing hot cast iron skillet allows for a crispness that may just tempt you to clean your plate!
Provided by thedailygourmet
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Set a cast iron skillet over high heat. Add olive oil and butter. When butter melts, swirl the skillet to combine oil and butter.
- Sprinkle salmon fillet with Greek seasoning. Carefully add fillet to skillet and reduce heat to medium-low. Cover skillet with a tempered glass lid and cook until salmon flakes easily with a fork, about 12 minutes.
- Add pecans to the skillet and toast lightly, 1 to 2 minutes.
- Remove salmon from skillet and serve immediately topped with pecans.
Nutrition Facts : Calories 264.4 calories, Carbohydrate 1 g, Cholesterol 63.4 mg, Fat 19.7 g, Fiber 0.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 311.5 mg, Sugar 0.1 g
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
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!
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