Salmon, Pan-Seared
This is perhaps the dish that I made most often when I first started cooking. I don't really make it nearly as often as I did anymore, but it's still a nice treat. Super simple and absolutely delicious. You can serve this with literally anything, including rice, potatoes, vegetables, etc. Except maybe cheese or egg.
Active Time: 10 min
Total Time: 10 min
Ingredients
> Salmon
> Garlic, green onion, lemon
> Olive oil, butter
> Salt, pepper
Instructions
1. Prep: Chop green onion into small pieces. Peel, smash, and roughly chop garlic. If using salmon steak: cut the meat off the bones. If using salmon filet: gently score the skin side. Generously salt and pepper both sides of salmon.
2. Heat olive oil in a pan over high heat until very hot. Place salmon into the pan and fry/sear for a few minutes. (Skin-side first, if using a filet)
3. Once the first side is nicely browned, flip to the other side. (If using a steak: stand the steak pieces on the thin side for about a minute to crisp the skin) Sear until browned.
4. Add the garlic, green onion, and butter. Baste for a minute or two.
5. Squeeze a little lemon juice on top. Serve and enjoy!
Notes/Tips:
> I actually strongly prefer to use salmon steak over salmon filet. The only difference between a filet and a steak is that a steak is cut perpendicular to the body, while a filet is cut along the body. Salmon steaks typically have more of that fatty part near the stomach and they have a consistent thickness, which makes them cook more evenly.
> You might want to add the green onion and garlic slightly before the butter, so that they have a bit of an opportunity to brown before basting in order to maximize flavor.