Pan Seared Salmon

When prepping for this blog recipe, the intention was to grill the salmon. I woke up the morning of shooting it to a thick heavy blanket of snow! So, pan seared salmon it will be!!!

Don’t worry, there will be another grilled salmon attempt soon!

This dish is very simple with minimum ingredients. However, its all about technique. I was fortunate enough to work next to three bad ass women in the kitchen this past year who taught me (several times) how to properly cook fish!

Dill Cream Sauce

Dill Cream Sauce
Yield: 2c

1c sour cream
1c butter milk
1t garlic powder
2T fresh lime juice (1T if using juice from a bottle)
1/4c fresh chopped dill (make sure its chopped well or it will be stringy)
salt to taste (not pictured)

In a med mixing bowl, whisk sour cream and buttermilk until it comes together. If you desire a thicker sauce, continue whisking until the desired thickness. Sour cream and buttermilk have a high fat content and will thicken nicely!)

Add garlic powder, lime juice and chopped dill. Incorporate well.

Taste. Add salt. Taste.

Place in an airtight container and refrigerate until needed.

Shredded Green Slaw

Shredded Green Slaw
Yield: 4-6c (don’t worry, its super light and will be gone!)

1ea fennel bulb
1/4 green cabbage (grocery stores not carry the heads cut in quarters) approx: 3c when shredded
1ea shallot
2T fresh lime juice (1T if from bottle)
1/4c fennel fronds, rough chop
1t red pepper flakes
1T extra virgin olive oil (not pictured)

Shred fennel, cabbage and shallot of a mandolin paper thin (food processor works here as well or knife skills come in handy. However, mandolins are under $30 on Amazon and are super versatile)

Place shredded items, fennel fronds and red pepper flakes into a medium mixing bowl. Measure out lime juice and olive oil and set aside. This should be dressed right before serving.

Selecting Salmon

When selecting ANYTHING that has a specific, dedicated profession linked to it, its best to leave EVERYTHING to the professional. Find a grocer that has a fish monger or a fish monger. Don’t be intimidated, its like ordering top round beef… the butcher is who will be prepping it for me!

This is just under a pound of salmon filet, skin on, cut into two portions, pin bones removed. That is exactly how I would have asked my fish monger. However, I bought a side, portioned and removed the pin bones myself because I love cutting fish. If you do not have the experience or want things to be simple, order the bolded sentence!

Searing Salmon

Pictured: kosher salt, grapeseed oil (use a high temp cooking oil), salmon portions and 3T cut butter

Using a non stick pan, place on burner turned on high.

Stand by… the pan will need to be SMOKING hot. Wait and watch the pan, once smoke starts to raise, add oil.

Lightly salt the skin side of filet. Place salmon skin side down away from you. Turn heat down to about an 8 of 10.

Depending on how thick and large the filets are, determines the cooking time. When the skin becomes golden brown (I timed mine at around 4 min), gently flip and IMMEDIATELY add butter. Turn down heat to 4 of 10. Swirl the butter and oil combo around, be mindful not to spatter!

Once again, depending on the thickness of your salmon, will determine how long the other side will cook. This was about 2 minutes. Remove from heat and place on cooling rack.

Putting it all together

mmmm… this is soo good, just looking at this picture makes me want it for dinner again!

Mix the shredded green slaw with lime juice and olive oil. Taste and adjust with salt if needed.

Serve all together with dill cream sauce, salmon and shredded green slaw!

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