Seared Salmon
I cook salmon weekly, so I’m always looking for new ways to prepare it. But really, my favorite recipe for salmon is just simplicity. A little seasoning, a touch of oil, lots of heat, and magic happens.
Seared Salmon
- fresh salmon with the SKIN ON, cut into 4 oz portions (so ~1 lb for 4 servings)
- Old Bay seasoning
- olive oil
- kosher salt
- fresh cracked pepper
Preheat oven to 425.
Heat a little olive oil in a large skillet on high heat. While pan is heating, rub salmon fillets with a little olive oil. Season with salt, pepper, and Old Bay. Place skin side up in the hot skillet to sear for a minute or two. Flip fillets over and put skillet in the oven for ~8-10min until fish flakes easily but is still very moist. (btw the skin on the bottom at this point has become an absolutely delicious fish cracker!)
Note: At first, when you put the fish in the hot pan, it will stick. This is good – it is searing. It’s ready to flip when it gives from the pan.
~✿♥✿~
