For years I was too scared to cook salmon in a pan and I have no idea why but I seriously regret the years that I spent not enjoying salmon the way I do now.
I could never get it just right in the oven or on the grill, and when I finally decided to mimic one of my favorite dishes in Chicago from Gilt Bar. It’s so simple and I’ve since continued to perfect the technique from watching Frank Prisinzano’s videos on this exact pan seared version and now my salmon has a perfectly crunchy outside with a tender flakey middle and it basically melts in your mouth. One note is that I do get the skin removed which I know is a big culinary faux paus but I don’t like handling the skin myself and I think it makes the whole thing a little stronger smelling in the home.
What I used:
- 1-2 Salmon Filets (1 per person you are cooking for)
- a couple of spoonfuls of capers
- 1 lemon (will use the juice and also very thin slices of one half of the lemon)
- Grassfed organic butter & oil (I use grapeseed but olive is fine too)
Add oil and butter to the pan in 1:1 ratio until there is a little pool of liquid to fry your salmon in and get it nice and hot on high heat. Add the salmon and let it go for about 5-8 minutes or until its really crispy golden brown on the first side. Then flip and do the same thing, you may turn the temperature down a tad at this point. When you flip, add the lemon slices & capers to let them get fried and crispy as well (I did this while on the first side in these pictures because I like them SUPER fried). Once both sides are browned place a lid on the top of the inside still seems rare and turn the burned to low to cook for another 5-8 minutes until medium inside.
Serve it up with potatoes (mashed, roasted, baked) and some really fresh greens. Squeeze a ton of lemon over the salmon & the greens and dig in!