BLACKENED SALMON
Provided by Alex Guarnaschelli
Categories main-dish
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
- Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
- Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.
SIMPLE CAST IRON SALMON
This Cast Iron Salmon recipe contains all the useful tips and tricks you need to cook a perfect skin on salmon filet every time. It's an easy, healthy weeknight dinner option you can make in around ten minutes.
Provided by Bernice Hill
Categories Main Dishes
Time 2m
Number Of Ingredients 6
Steps:
- Allow the fish to come to room temperature before pan frying.
- Pat the salmon dry and season all over with salt and pepper.
- Coat the cast iron skillet well in olive oil, then heat it to medium high. The oil should be shimmering before you add the fish.
- Place the salmon, skin side down and reduce heat to medium low. Sprinkle with Italian seasoning and a squirt of lemon juice.
- Allow the fish to fry skin side down, undisturbed, until it becomes crispy (about 5 minutes for an inch thick filet). If you find the filets are buckling, you can press down on them firmly with a fish spatula.
- When the skin is crispy and the sides of the salmon filet turns from a translucent pink to opaque lighter colour from the bottom up to the top, flip the fish over and cook the rest of the way. The skin should release nicely from the pan at this point.
- Cook for another minute, until the salmon reaches medium rare (120 F) or medium (125 F to 130F) when a thermometer is inserted into the middle of the thickest part of the filet.
Nutrition Facts : Calories 561 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 51 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 845 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
OVEN-ROASTED SALMON
After work, I want a fast meal. Roasted salmon is super tender and has a delicate sweetness. It's also an easy wowza for weekend company. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place a large cast-iron or other ovenproof skillet in a cold oven. Preheat oven to 450°. Meanwhile, brush salmon with oil and sprinkle with salt and pepper., Carefully remove skillet from oven. Place fish, skin side down, in skillet. Return to oven; bake uncovered, until salmon flakes easily and a thermometer reads 125°, 14-18 minutes. Cut salmon into 4 equal portions.
Nutrition Facts : Calories 295 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 380mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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- If the salmon has been refrigerated, allow it to come to room temperature for 15 minutes and dry the salmon completely using paper towels. If the salmon is added to the skillet cold, it is more likely to stick to the skillet.
- Rub olive oil onto both sides of the fish. Season both sides of the fish with seafood seasoning, salt, and pepper.
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