Time for a quickie!
We make salmon in our house about once a week; usually on meatless Mondays. Salmon isn't considered meat, right? Well...my five year old loves it and best of all...it's QUICK, so it's a staple!
Methods I like my salmon to have a golden brown crust on the bottom but a little less on the top. (This is also because my 5 year old doesn't like the "crunchy part") So do cook it to your desired crustiness! In order to ensure you get that crust, you’ll want your pan hot and your filets dry. Let your salmon cook undisturbed for about five minutes each side. I find the skin comes off very easily when it's cooked a bit, but you can remove it ahead of time if you'd like to skip that step, or, leave it on and eat it if you're into it. I am not.
Product I am bougie with my salmon and just cannot tolerate frozen fish. It's just not as good. Period. I don't care what you say. I usually buy salmon at Whole Foods or Trader Joes. (Trader Joes product website is for the birds so you'll just have to find it on your own). I know there are other reputable grocers in the area (like Costal Seafoods) and I can vouch for anyone who is selling fish from The Fish Guys in St. Louis Park (more on them to come) WF and TJs are just really convenient for me, personally.
The secret to what makes this salmon so flavorful and simple is the Pike Place Market Seasoning. I purchased the seasoning at (you guessed it) Whole Foods, and Jeff Bezos might need some extra money now that he's getting divorced. (just kidding...he doesn't), so try to buy it directly from the market or locally from another grocer if you can!
Simple Seared Salmon
Time 15 min
4 salmon fillets (3-4 ounces each) Tip - You can save $$ if you buy salmon in larger portions (1lb; 1.5 lb) and portion it yourself at home. You pay a little more for the convenience charge of pre-portioned filets
Pike Place Market Seafood Seasoning
Salt to taste (up to 1/2 tsp per filet)
Olive oil (up to 1Tbs)
Pat your fish dry with a paper towel. Sprinkle all over with PPM seasoning and sprinkle salt on the top.
Meanwhile heat olive oil in a large skillet over medium high heat until hot and shimmering. You do NOT need a lot of oil. The fish is already quite oily, but I think adding a little helps on the front-end.
Place the salmon fillets, skin side down, in the pan. Cook undisturbed for 5 minutes. Then I flip the filets and with a spatchula or knife, I take off the skin from the bottom while the salmon cooks on "the top" for about 4 minutes. (I save the skin for my dog - it's supposed to be really good for them and they love it. So if you know a dog - hook them up)
Flip the fillets back to their "bottoms" and reduce the heat to medium and cook until done to your liking, about 4 to 5 minutes more. Be sure not to overcook your fish! Your salmon is done when it’s opaque and easily flakes.
I transfer the salmon to a paper towel lined plate to rest for a minute and then plate. I like to soak up a little of the oil.
Additions I usually sauté some veggies with garlic, salt, pepper and some herbs and serve this fish along side some couscous or pilaf. What are you serving with it? Let me know, below!