Salmon is by far my favorite fish. I am a pescatarian, but do limit my seafood intake to a minimum. This recipe was the breakthrough recipe that finally gave my daughter the courage to try salmon. She has never been a huge fan of seafood and is quite picky with her selection, so when she requests this dish, it make me very happy!
You can also supplement this recipe with any other fish fillet that you prefer and I will definitely be posting many seafood recipes on my blog. I recommend that you find a good seafood market near you that you can experiment with different types of seafood (if you’re into that, lol) and I can certainly recommend the one I go to here in Miami, Florida. Visit Casablanca on the Miami River, not the restaurant, but the market next door. It is amazing and they have anything and everything you may want. The parking is a little tricky, but there is public parking on Flagler and it is a nice walk through the new park on North River Drive.
*Salmon Fillet – 4, 6 ounce fillets (skin on or off, your preference)
*Butter (un-salted) – 4 ounces
*Kosher salt – 1 tablespoon
*Pepper – 1/2 tablespoon
*Olive oil – 1 tablespoon
*Soy Sauce (low sodium) – 1 tablespoon
*Flat leaf parsley – 2 tablespoons, rough chop
- Season salmon with salt and pepper on both sides
- In a large non-stick skillet on medium high heat add the oil
- Sear the salmon top side down and cook until golden brown
- Flip salmon and cook the other side until golden brown or until the skin is crispy
- Medium rare (2-3 minutes each side)
- Medium (3-4 minutes each side)
- Well (4-5 minutes each side)
- Remove the salmon from the pan and add the butter, soy and parsley until butter is melted and pour over the salmon
Tips: If you leave the skin on the salmon, make sure to start with that side when you place in the pan and make sure that the pan is really hot so that it sears the skin and makes it crispy. If you have ever had salmon skin at a sushi restaurant, same thing ; ). There are so many dishes that will go beautifully with this dish…stay tuned!