Pan searing an easy and effective method!
My family has always been big on eating fish at least once per week but recently we’ve been enjoying it more frequently as we love how nutritious and easy to prepare fish can be. One of the methods that I’ve really embraced for salmon is pan searing on medium-high heat; this gives it a deliciously crispy crust while also leaving the flesh tender and juicy. I find the best way to ensure you don’t overcook fish of any sort is to use an instant-read thermometer. Fish is fully cooked at 145F so I usually remove it from heat at about 142F and let it finish coming up to temperature while it rests for a minute or two. Look for salmon fillets that are of a reasonably uniform thickness, or consider trimming off any especially thin sides for even cooking. I like to serve this seared salmon on top of a potato-cauliflower mash and one of my favourite wine varietals to enjoy with fish is Viognier. I especially like the Elisabeth Viognier from Domaine de la Baume in France; it has a strong stone fruit aroma plus a flavour that is reminiscent of tangerines and we find it balances with the richness of the salmon just beautifully. If you’re looking for another easy and delicious way to prepare fish, check out my oven roasted salmon and vegetables recipe.
- Two 4-6 oz (115-170 g) salmon fillets, skin on
- 2 tablespoons (30 mL) canola oil, divided
- 2 teaspoons (4 g) Montreal-style steak spice blend *
- Lemon wedges, to serve
*my favourite brand is Spyce Girlz as it has tons of flavour and is not too salty
- Take salmon fillets out of the refrigerator 30 minutes before cooking. When ready to start, pat fillets dry with a paper towel and place on a clean plate. Drizzle both sides of each fillet with a bit of the oil and rub it in with your (very clean) hands. Sprinkle steak spice blend evenly over the top side of each fillet.
- Place a heavy-duty skillet over medium-high heat. When it has warmed for about 2 minutes, add just enough oil to lightly coat the bottom of the pan and let it heat for 1 minute. Add the salmon fillets to the pan, top side down, and press down gently on them with a spatula.
- Let salmon cook undisturbed for 4-5 minutes, until a nice crust has developed on the top. Add a bit more oil to the pan then flip the salmon over and sear 4-5 minutes more, until skin is crispy and internal temperature of the fish is 142-145F.
- Transfer salmon from pan onto clean plates and let sit 2 minutes before serving, with lemon wedges on the side.
Serves 2; recipe can easily be multiplied.
This looks really delicious Paula! Love those spices.
We have actually been eating this dish at least once a week – if not more so – for the past 3 mos. I don’t think I will ever tire of it! 😀
We try to have salmon once a week, so I’m going to give this a try.