Home Cooking 2

Pan-roasting salmon - thanks!

Will Owen | Jul 23, 200504:57 PM

I don't know who it was that suggested cooking salmon filets skin-side down in a hot iron skillet, then turning them over, covering, and turning off the flame for five minutes. I did that last night to some nice wild-caught King salmon I got frozen from Trader Joe's, and it was the perfect method for cooking in a hot kitchen with no AC. I brushed the flesh sides with some olive oil and a litle pressed garlic about a half hour before cooking, and brushed some more oil onto the pan surface after it got good and hot, then dropped the filets into place and didn't move them for about two minutes.

Came out with hot and crisp skin, lovely moist flesh; went perfectly with some coleslaw and potato salad from Bristol Farms (well, it's too hot to boil potatoes!). Anyway, my earnest thanks to whoever passed along this cooking method.

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