Savory Breaded Salmon | Kata Roberts
A good pan-seared salmon recipe is about as good as it gets when it comes to quick seafood recipes. It is excellent fish for those who doubt that ‘fish taste’. Salmon fillets are meaty and delicious and make perfect meals in minutes. They are resistant to various spices, such as in rich salmon curryand seasonings, like great blackened salmonand absorb the heat from the pan without falling apart.
This pan-seared recipe starts with crispy salmon skin cooked perfectly with so much flavor. This is it for a fish dinner that’s perfectly cooked in just a few minutes.
Visit GirlCarnivore.com for the full printable step-by-step pan-seared salmon recipe.
- Ghee – or your favorite neutral cooking oil, such as avocado oil
- Salt and pepper – we use kosher salt and freshly ground black pepper
- Fresh salmon fillets – we love Copper River salmon when we can get our hands on it. When buying, make sure they are about the same size so that the fish cooks evenly.
- white vinegar
HOW TO MAKE PAN SCREWED SALMON
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We top this perfectly pan-seared salmon with creamy leeks and a poached egg on a bed of peppery arugula. A “salad” that would end up in front of you in the most fancy places. Crispy golden potatoes, perfectly cooked salmon, creamy leeks and a sexy poached egg. This recipe looks fancy and complicated, but it’s really just a few simple things combined on one plate.
- Pat the salmon fillets dry with kitchen paper and season with a pinch of salt and freshly ground black pepper.
- Then light a frying pan. It’s time to sear the salmon in the pan. For salmon, a quality non-stick pan is great, or my tried and true favorite, cast iron. You want something that is evenly hot to cook the salmon and that will release the salmon when ready to flip without pulling or tearing the fish.
- The trick is to let the pan preheat over medium heat. If you put the salmon in it, it will sear and cook perfectly without sticking. However, if you wait too long and the pan is smoking, remove it from the heat before adding the fish and let it cool. It’s the sweet spot you’re looking for to prevent the salmon from sticking. The even heat cooks the salmon in the pan and cooks it quickly without drying out.
- Melt the ghee or cooking oil in the skillet and swirl to coat. Place the salmon in the hot pan, skin side down, and sear the fish in the pan. Let the skin become golden brown and crispy.
- Once the salmon is seared, turn it flesh side down and cook to desired doneness, 5 to 7 minutes. The USDA recommends an internal temperature of 145 degrees F on salmon. However, some people prefer salmon that is medium rare. Use an instant-read thermometer for the most accurate temperature, but in general a good rule of thumb to test the doneness of salmon is whether it flakes easily with a fork.
- If you serve this recipe as pictured, the key to success is good timing. Run several burners at the same time. While you are searing the salmon you will want to poach the egg. So make sure you have a small pan of water to drop the egg into. We recommend poaching the egg at the very last minute so that it is served piping hot all over with a perfectly runny yolk.
photo byWe are Roberts
EVEN MORE DELICIOUS SALMON RECIPES YOU’LL LOVE:
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