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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pan Seared Salmon Recipe

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This recipe for Pan Seared Salmon is from Tom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-2 (6-ounce) center-cut salmon filets about 2-inches thick
-2 tablespoons olive oil
-3 tablespoons unsalted butter (⅜ stick)
-4 sprigs fresh thyme
-3 cloves garlic smashed
-1 tablespoon capers drained
-˝ lemon juiced
Directions:
Directions:
Preheat a large heavy-bottomed (preferably cast iron) skillet over medium heat.
overhead view of ingredients for pan seared salmon in individual bowls.
Pat the salmon filets dry with a paper towel and season them with generously with kosher salt and black pepper.

Add the oil to the skillet (we recommend using a coated cast iron or a stainless steel skillet) and allow it to heat— when the oil is hot (but not quite smoking), add the salmon filets skin side down.

Sear the salmon for 3-4 minutes, or until the skin releases naturally from the pan. You shouldn’t have to tug on the salmon— it will release easily when it’s ready to flip.

Flip the salmon and add the butter, thyme, garlic, capers, and lemon juice. Cook the salmon for an additional 3-4 minutes, or until your desired doneness.

While the salmon sears on the second side, baste the skin with butter from the pan.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15mins
Personal Notes:
Personal Notes:
Got to know how to cook fish, and the king of all the fish is Salmon. Although easy to overcook, you can essentially cook its doneness to whatever you like. Goes perfect with pasta, rice or anything at all really.

 

 

 

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