Seared Roasted Salmon Recipe 375

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.

SEARED SALMON

Steps:

• As it sears over high heat, the salmon cooks skin-side down. The skin will become dark and crisp because the sugar crystallizes, imparting a great flavor. Combine marinade ingredients in a small saucepan and simmer over medium heat for 30 minutes. Cool. Place the salmon in the marinade and let rest at room temperature for 30 minutes. Heat oil in a large nonstick skillet for 30 seconds over medium heat. Remove salmon from marinade and place in hot skillet, skin- side down. Raise the heat to medium-high and cook for 2 to 3 minutes, lifting salmon with a spatula to loosen it from the pan. Reduce heat to medium; cover; cook 3 to 4 minutes, until fish is just cooked through. Serve immediately.

PAN-SEARED COHO SALMON RECIPE WITH LEMON AND HERBS

Steps:

• Preheat the oven to 375°.
• In a small bowl mix together 3 tablespoons of algae oil with dill, chives, parsley, garlic, and lemon zest. Set aside.
• season the salmon very well on both sides with salt and pepper. Be sure to leave the skin on the salmon.
• Next, add 2 tablespoons of algae oil to a very large saute pan over high heat. Once the oil begins to lightly smoke, add in the salmon flesh side down into the pan and turn the heat down to medium to medium-high heat.
• Cook the salmon for 5 to 6 minutes. It should easily pull away from the pan when flipping it. If it stays stuck to the pan, then give it another minute or 2 or until it pulls away with ease.
• Flip the salmon over and squeeze 1 lemon over the top of the salmon. Note, the pan will smoke.
• Next, add 2/3 of the herb and oil mixture to the top of the salmon and evenly spread it on.
• Finish by baking in the oven for 8 to 10 minutes or until it is cooked.
• Serve the salmon alongside desired assorted roasted vegetables.

SEARED & ROASTED SALMON RECIPE - (3.7/5)

Steps:

• Preheat oven to 425°F. Wash and then pat the salmon completely dry. Pierce a few small slits through the skin. Flip the filet to the other side, and season with kosher salt & pepper (sometimes I use Herbs de Provence). Heat an oven-proof skillet with 1 to 2 tablespoons olive oil. When the skillet is HOT (the oil is shimmering, but not smoking), place the salmon (skin side up) and allow to sear (don't touch this salmon) for 2 to 3 minutes. To check, lift a small corner and look for a golden crust. Flip the salmon, skin side down and put into the oven. Roast for about 5 to 7 minutes. Remove from the oven. You can make a beautiful pan sauce from the fond that is left behind.

SEARED SALMON

Steps:

• (If salmon is frozen thaw before using). Start by heating up a frying pan with a little oil (do not let it smoke) you may wish to put some finely chopped garlic in it but don't let it burn.
• Lay salmon out on a plate and sprinkle with salt and pepper on both sides to taste.
• When the pan starts to smoke just a little bit, put in the salmon. Cook for about 2 minutes turning it half way through the cooking time.
• Serve. Goes well with asparagus and hollandaise sauce.

PAN SEARED SALMON WARM SPINACH SALAD

Steps:

• Preheat oven to 375. Heat 3 Tbl olive oil until smoking. Sprinkle salmon with salt and pepper and carefully place in the saute pan.
• Sear the salmon for 3-4 minutes on each side, or until the salmon has a golden crust.
• Remove salmon from pan and place in oven to finish approximately 5 minutes
• While salmon is finishing, pour out the used oil from the saute pan, but do not clean. Add fresh 2 tbl of olive oil and heat until just smoking. Add the cherry tomatoes to the pan and cook for 1 minute. Add fresh garlic to the pan and cook 1 minute, Add the baby spinach to the pan and cook for 1 minute constantly fluffing the tongs. Remove from heat, add Parmesan cheese, and fluff until melted into the spinach.
• Plate the spinach mix. Remove salmon from oven and serve over the spinach. Squeeze the juice of the lemon over the salmon and serve