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Today’s tip is generated from a beautiful experience I had this past Friday night. These past 2 weeks have so, so busy at work for me. Many of you probably know that because my number of posts decreased from normal. My wife and daughter (who was home from College) made me a dinner fit for a king. My daughter made stuffed peppers filled with a feta orzo and the most awesome focaccia bread I have ever had. And my wife prepared a beautiful piece of salmon. How lucky am I?!
This Tuesday Tip – Skillet Salmon came from comment that my wife made. She told me she googled how to sear and cook salmon in a skillet. It made me think that we take for granted that even some basic cooking skills everyone knows. In this case, I mostly do the cooking and typically make fish for our Friday night dinner. Using my skillet is one of my go to methods of cooking fish.
Ingredients:
- 1 – 1 1/2 lbs of fresh salmon
- 1 – 2 tbsp Old Bay Seasoning
- 1/2 – 1 tsp of either, cayenne, paprika, smoked paprika or garlic powder
- 1 tbsp canola oil
- 1 tbsp butter
Directions:
You can vary the seasoning to get variety but this preparation creates such a tender piece of fish. Pre-heat your oven to 325 degrees. Now, heat your iron skillet on medium high heat. While the skillet is warming up, spice your salmon. I like to use Old Bay Seasoning with either a little bit of cayenne, smoked paprika or garlic.
Keep it simple. Add 1 tbsp canola oil (I use a really big skillet and buy a big piece of fish). Let the oil get good and hot. Now add 1 tbsp of butter (you don’t have to do this but it really makes the fish melt in your mouth). Once, the butter melts, add the fish to the skillet flesh side down. The fish only needs to sear for maybe 2 minutes. Turn the fish over
so the skin side is down (for thicker fishes, buy fish with the skin still on – helps keep it moist) and place in the oven. Depending on the thickness of your fish, this should only take 5 – 6 minutes. Remove the fish from the oven and grab a spoon. Ladle the butter oil mixture over the fish for 30 seconds to a minute.
Serve and enjoy!
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