Thread: Pan seared salmon
#1 Pan seared salmon02-16-2013, 01:40 AM
My wife was in Sweetbay the other night with my request for some nice fish fillets. She calls home and tells me the fish monger had a 2.5 lb salmon fillet for $11.00, I said pull the trigger and git home!
She got home and I cut 5 portions out of it and I cooked 2. Very simple, very delicious and don't you dare take the skin off!!
Season both sides with Sea salt, fresh ground black pepper and garlic powder.
Heat a nonstick pan to med-high heat with some butter and EVOO.
Once hot put fillets in skin side down for 6 minutes, flip and cook 2-3 minutes more. this all depends on the thickness. Just look at the side of the fillet while it is cooking skin side down and look at the side of the fish, it should looked cooked about 3/4 the way through.
Take out of pan and enjoy creamy salmon with a seasoned crispy, tasty skin!!!
Get them in the hot oil
This is what the other side should look like
: It's all shits and giggles until someone giggles and shits.
I wondered why the rock was getting larger. Then it hit me.
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