Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > pages > recipe-book > seared-salmon.html
Seared Salmon
/pages/recipe-book/seared-salmon.html
You are viewing revision bb5622b3 from 2020-03-29 21:35:35 +0000.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=bb5622b3 to a URL.
See the help page for more information.
I originally did this back on 2011-12-25 [@rev]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[@rev])
Original Wordpress ID and Date: 7074, 2014-01-06_215459