Seared Salmon
I chose my Seared Salmon recipe to be my first recipe post because it’s a perfect example of everyday elegance at home. When you use a cast iron pan to sear it, you get a beautiful crust on top which makes for a beautiful presentation. The result is a slight crunch with a moist, juicy filet of salmon underneath. Once you master searing a piece of salmon, you can top it with a pesto, a salsa or just a squeeze of fresh lemon (the way I like it best)! There are so many options to change it up. I love cooking it because my whole family loves it, it’s so healthy and I don’t get any push back from the peanut gallery. Peanut Gallery, you know who you are.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Entree
Cuisine
American
Servings
6 servings
Ingredients
2 lbs. Atlantic Salmon Wild if possible
1 Tablespoon Extra Virgin Olive Oil
1 Lemon Zested
1 Lemon Juiced
1/4 teaspoon Kosher Salt
1/4 teaspoon pepper
Instructions
Preheat oven to 425F. Place cast iron pan in the oven while it's heating to heat it up.
Pat the salmon completely dry and cut it into equal portions that will be easy to flip. Brush both sides with EVOO, sprinkle with salt and pepper.
Bring cast iron pan out and heat over medium high heat, add EVOO to the pan. Add salmon, flesh side down (skin side up) and sear without moving it for 4 minutes.
Carefully flip it and put it in the oven in the cast iron for an additional 8 minutes, top rack.
Remove it from the oven, sprinkle lemon zest and squirt fresh lemon juice over the top and set aside to rest for a few minutes. Serve and enjoy!
