Pan-Seared Salmon (x2 scale)
Recipe by user david
Skin-on salmon fillets seared until the skin is crisp, then finished in a hot oven for a medium-rare center.
Serves 8
This pan-seared salmon focuses on two textures: shatteringly crisp skin and a tender, medium-rare center. It’s ideal for a fast weeknight dinner but feels special enough for entertaining because it uses a simple high-heat sear and a quick oven finish for consistent results. Use an oven-safe skillet, make sure the fish is very dry before seasoning, and resist moving it once it hits the pan so the skin can properly crisp. Pulling the salmon at a low internal temperature lets carryover heat finish it gently without overcooking.
Heat oven to 400°F.
Heat oven to 400°F.
- 8 8 skin-on salmon fillets (~6 oz each)
- 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (11 g) kosher salt
- 2 tsp 2 tsp (5 g) black pepper
- 8 8 skin-on salmon fillets (~6 oz each)
- 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (11 g) kosher salt
- 2 tsp 2 tsp (5 g) black pepper
Pat the salmon fillets dry. Season both sides with kosher salt and black pepper.
- 1⁄2 cup 1⁄2 cup (100 g) ghee
- 1⁄2 cup 1⁄2 cup (100 g) ghee
Melt ghee in an oven-safe skillet over medium-high until shimmering.
Place salmon skin-side down. If you want you can press flat for 10 seconds. Don't move it.
Place salmon skin-side down. If you want you can press flat for 10 seconds. Don't move it.
Flip. Sear flesh side briefly.
Flip. Sear flesh side briefly.
Transfer skillet to oven. Pull at 120°F internal.
Transfer skillet to oven. Pull at 120°F internal.
Rest skin-up.
Rest skin-up.
Notes
Pull at 120°F. Carryover finishes it at 125°F.
Thanks for visiting my site. | master-ae6b845 (docker)