Pan Seared Salmon
Salmon is very easy to cook, it requires little preparation, and only takes a few minutes to cook. for this recipe I am cooking with clarified butter in a hot cast-iron skillet.
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| photo by: Juan Calderon under Creative Commons Licenses http://www.flickr.com/photos/iguana_azul/ http://creativecommons.org/licenses/by-nd/2.0/ |
2-4 6 or 8 oz Salmon Fillets
Lime juice
Salt and pepper
Place the salmon fillets on a platter or shallow glass dish,
lightly salt and pepper the skin side.
Turn the fillets over and squeeze lime-juice on the flesh side, then
lightly salt and pepper. I generally let
the salmon to set at room temperature for about 20 minutes before cooking, but don’t
let them set out more than 30 minutes.
Preheat a heavy
skillet' I prefer cast iron over medium, to medium high heat. The pan may needs to heat for 5 to 10 minutes.
After the pan in hot, melt, just enough clarified butter to
coat the bottom of the pan.
Place the salmon in the hot skillet skin side down. Do not crowd
the pan there should be at least an inch or two, between each piece of fish. Cook for
approximately 5 minutes on each side. You can visually judge when to turn the fish
by looking at the side and seeing how far it has cooked. Once the bottom 50% has cooked then turn, but re-butter the pan first. Watch the edges
of the fish when all of the pink flesh has turned white cook for 1 more minute,
then remove.
Flake the fish to check for doneness they should still be pink in the center, but not raw.
If the fish is under-cooked in the center, but turning dark
brown on the cooked faces then you need to reduce the heat. If you did not get a nice crisp golden brown on the outside, then increase
your heat. If they are under-cooked return to the pan, or
place them in a preheated 350° oven for 3-5 minutes.
Once you get the feel and the temperature for your stove, you should have perfectly
cooked salmon fillet every time. It does
take some adjusting in time and temperature depending on the skillet, the stove
and the thickness of the fillets. With a little practice you will have fantastic salmon that is as good or better than any you will ever get in a restaurant.
Clifton
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