Pan-seared until crisp on top and just barely cooked in the center, this salmon is easy & elegant.
Servings: 4 Prep ● Time: 5 Minutes ● Cook Time: 10 Minutes ● Total Time: 15 Minutes
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1-1/4 in thick (I have my fish monger remove the skin, but it’s fine to leave it on if you like)
Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.
Pair with a Pinot Noir from California by Lafond
Lafond is a thorough accounting of everything people love about Pinot Noir. It is beguilingly fragrant and finely tuned, boasting loads of depth and structure without any excess weight. In a relatively “young” wine region like the Santa Rita Hills, where Pinot Noir only goes back to about the 70’s, it’s high praise to compare a wine to a red Burgundy.
Enjoy your Pan Seared Salmon with this Pinot Noir.
Where to find these wines?
→ Pinot Noir Santa Rita Hills by Lafond 2015 : https://bit.ly/2V5Q0e2
Recipe content retrieved from: https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html.