Pan Broiled Lemon Garlic Sockeye Salmon Recipes

PAN-SEARED SALMON WITH LEMON GARLIC SAUCE

Steps:

• Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.
• Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
• Thoroughly dry both sides of the salmon and skin with paper towels.
• Right before cooking, season both sides of the salmon with salt and pepper.
• Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. This will help reduce the buckling of the skin. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.
• Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
• Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
• Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
• Thoroughly dry the surface of the salmon and skin with paper towels.
• Right before cooking, season both sides of the salmon with salt and pepper.
• Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon one at a time, flesh side down. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.
• Using tongs, carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
• Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
• Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.
• Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE

Steps:

• Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Place salmon on one side of the prepared baking sheet and asparagus on the other. Sprinkle the salmon and asparagus with salt and pepper.
• Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon and asparagus. Bake until the salmon is cooked through and the asparagus is just tender, 12 to 15 minutes.

BUTTERY BROILED SALMON WITH LEMON

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk lemon juice, melted butter, onion, honey, dill, garlic powder, and 1/2 teaspoon pepper together in a medium bowl.
• Season both sides of salmon fillets with salt and pepper.
• Coat a cast iron or oven-safe skillet with oil. Lay each fillet in the cold skillet and heat over high heat for 2 minutes. Turn off the heat and brush or spoon lemon glaze on top of each fillet.
• Transfer skillet to the preheated broiler and cook, periodically moving the skillet, until fillets flake easily with a fork and are a little caramelized around the edges, 5 to 6 minutes. Serve with lemon slices.