Perfect Seared Salmon
I eat a lot of salmon! Salmon is one of the healthiest and most available fish you can eat. I am often asked how I cook it because it is very easy to overcook and dry out. Here I am giving you a fool proof way to cook salmon perfect every time.
If you’re wondering what spices I use, I am addicted to the Northwest Salmon Rub from Tea and Spice Exchange. It is a great garlic free blend of pepper, dill, coriander, fennel, smoked sea salt and turbinado sugar to enhance caramelization. If you’re using your own spice mixture just sprinkle a scant amount of brown sugar on the fish before cooking. You can’t taste it but it comes out beautifully browned.
If you use a cast iron skillet, which I use for almost everything that requires a skillet, you can get the heat up high enough to really get a good sear on the fish.
Perfect Seared Salmon
Equipment
- cast iron skillet
Ingredients
- 1 6 oz thick portion of salmon I prefer farm raised because it's milder. Norwegian or Scottish are best.
- 1 tsp Northwest Salmon Spice or spice of choice sometimes I just use some smoked paprika, salt and pepper
- 1 tbsp olive oil
Instructions
- Prep fish by rubbing spices on the meat side.
- Preheat the oven to 400 °F
- When oven is ready. Heat the oil in the cast iron skillet until slightly smoking.
- Place the fish meat side down first for 1-2 minutes or until golden brown.
- Flip and cook for another minute. Transfer pan to the oven for 10 minutes. Remove and serve immediately.