Best 2 Test Kitchens Pan Seared Salmon Recipes
Indulge in the delectable flavors of pan-seared salmon, a culinary masterpiece that tantalizes taste buds with its crispy skin and succulent flesh. This versatile dish can be elevated with various sauces, each offering a unique flavor profile to complement the delicate taste of salmon. Embark on a culinary journey as we explore three distinct sauces that will transform your pan-seared salmon into an extraordinary dining experience. From the classic lemon-butter sauce that enhances the natural flavors of the fish to the vibrant salsa verde that adds a burst of freshness, and the creamy and rich champagne sauce that elevates the salmon to new heights of indulgence, these sauces will leave you craving for more. Prepare to embark on a culinary adventure that will redefine your perception of pan-seared salmon.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-SEARED SALMON WITH DILL SAUCE
This is one of my husband's favorite recipes. Salmon is a go-to for busy nights because it cooks so quickly and goes with so many different flavors. The creamy dill sauce with cucumber tastes light and fresh. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle salmon with Italian seasoning and salt. Place in skillet, skin side down. Reduce heat to medium. Cook until fish just begins to flake easily with a fork, about 5 minutes on each side. , Meanwhile, in a small bowl, combine yogurt, mayonnaise, cucumber and dill. Serve with salmon.
Nutrition Facts : Calories 366 calories, Fat 25g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic exchanges
TEST KITCHEN'S PAN SEARED SALMON
Steps:
- Cut salmon into four pieces.
- Brine pieces 15 minutes in a solution of 2 quarts water and 1/2 c. kosher salt. Pat dry when done.
- Place 1/2 t. each kosher salt and coarse ground pepper in the bottom of a cold, non-stick saute pan. Place the salmon pieces on top, skin side down.
- Turn heat to medium hight and saute 6-8 minutes. Sprinkle 1/4 t. each salt and pepper on top. Flip and saute another 6-8 minutes until internal temp reaches 125 for farm raised salmon, and 120 for wild.
Tips:
- Choose the right salmon fillet: Look for a fillet that is firm and has a deep pink color. Avoid fillets that are slimy or have any brown spots.
- Pat the salmon fillet dry before cooking: This will help to prevent the fish from sticking to the pan.
- Season the salmon fillet liberally with salt and pepper: This will help to enhance the flavor of the fish.
- Use a non-stick skillet: This will help to prevent the salmon from sticking to the pan.
- Heat the oil in the skillet over medium-high heat: This will help to create a nice sear on the salmon.
- Cook the salmon fillet for 3-4 minutes per side, or until it is cooked through: The salmon is cooked through when it flakes easily with a fork.
- Serve the salmon fillet immediately: Salmon is best served hot.
Conclusion:
Pan-seared salmon is a quick and easy way to cook a delicious and healthy meal. By following these tips, you can ensure that your salmon fillet comes out perfectly cooked and flavorful every time.
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