Salmon is a name commonly used for various geneses of fish from the ancestors Salmonidae. Quite a few fish in this family are also called ‘trout’. The dissimilarity between salmon and trout is that salmons tend to migrate whereas trout are resident fish.
Salmons can be survive in both, the Pacific and the Atlantic Ocean and are also originate in the Great Lakes. Salmon are mostly anadromous. They drift to the ocean after being born in sweet water. Then they once again come back to sweet water to reproduce. Some rare species of salmon can survive only in sweet water.
It is said that the salmon returns to the exact same spot it was born to reproduce. Scientific data has held this saying true but we still have no idea how the memory of a salmon works.
If you use farmed (Atlantic) salmon it’s so fatty that you can cut the amount of oil in half or eliminate it altogether, as long as you use a cast-iron skillet. Salt and pepper is the only seasoning in the recipe, but feel free to lightly sprinkle any spice mixture. And for sauce ideas, see the list that follows. Other seafood you can use: trout fillets (though you won’t be able to cut them in half and they’ll cook more quickly).
Ingredients Required:
- 4 tablespoons of oil, like grape seed or corn
- Four 7-ounce salmon fillets
- Salt and freshly ground black pepper
- Lemon or lime wedges for serving
Procedure:
- Put a heavy skillet, if possible cast-iron, over medium temperature for around a minute; add e oil. Dust the fish by adding salt and pepper. When the skillet is hot, add the fish and increase the heat to a higher temperature.
- After 4 minutes, turn the salmon over and cook to reach your desired stage of doneness (i.e. another 2 to 5 minutes). Serve browned side up with the lemon on the side.
Flash-Cooked Salmon:
Cut the salmon fillets in half horizontally to make 8 thin pieces. Start with very cold salmon (freeze it for 30 minutes if you have time), hold your knife parallel to the cutting board, and use the palm of your other hand to apply pressure on the fillet so that the knife glides through evenly. Sprinkle every slice with salt and pepper on the both sides. Put 5 plates in a 200°F oven.
In Step 1, cook the salmon for 45 seconds to 1 minute on each side. You’ll see the opaque pink color that salmon turns as it cooks climbing up the sides of the fillets almost as soon as it hits the pan. The idea is to serve it just a touch rare in the middle. You’ll need to cook the fish in batches but given the quick cooking time, that shouldn’t be much of a problem. Put the salmon on the warmed plates as it finishes.
10 Sauces to go with Pan-Cooked Salmon:
Spoon this over the fillets just before serving.
- Any Five-Minute Drizzle Sauce
- Fresh Tomato or Fruit Salsa or Fresh
- Tomatillo Salsa
- The Simplest Yogurt Sauce
- Soy Dipping Sauce and Marinade
- Compound Butter
- Tahini Sauce
- Cilantro-Mint Chutney
- Miso Carrot Sauce with Ginger
- Balsamic Syrup
- Virtually any Vinaigrette
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