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Seared Salmon

Monday, January 06, 2014, 09:54 PM

/pages/my-recipe-book/seared-salmon.md

I originally did this back on 2011-12-25 for my friends. There is not an exact recipe per-se but the general idea is as follows.

Use cooking spray to pam the salmon (skin on, fillet) and then season both size with salt and pepper (and maybe anything else). Heat a cast iron pan (preferred) or heavy stainless steel pan (do not use non-stick) over high heat. Get it very hot. Also pre-heat the oven to 425 425°F to 500°F (or so). When it's all very hot, put the salmon flesh side down (skin-side up) and cook for 1 minute. Flip the skin-side down and put in the oven for 4-6 minutes (depending on the thickness and desired doneness).

Using this method, at its worst, the salmon was very good. At its best, it is the best salmon I've ever had (let alone made).

The skin will come off easily. You can then pan-fry it for a minute or so to make really good fish-"bacon" (see 2013-11-03)

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This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 7074

Original WP Pub Date: 2014-01-06_215459

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