Pan Seared Salmon
– 10 oz. (300 g) salmon – Salt – Ground black pepper – 2 tablespoons unsalted butter, room temperature – 4 cloves garlic, peeled – 4 sprigs of thymes – 3 dashes cayenne pepper – Lemon juice – Salt, to taste
Rinse the salmon with water and pat dry with paper towels. Season with salt and pepper.
Heat up a skillet (cast-iron preferred) on medium heat. Add the butter, let it melt before adding the salmon (skin side down). Add the garlic and thymes.
Pan sear the salmon, uninterrupted, for about 1 minute. Turn the salmon over and pan sear the other side, for another minute. Make sure you also turn the garlic over to avoid burning. Spoon the butter over the salmon with a spoon while cooking.
Flip the salmon over (skin side down again) and add the cayenne pepper on top of the salmon. Add a squirt of fresh lemon juice, a pinch of salt to taste. Turn off heat and serve immediately.
pan seared salmon
with butter, garlic and thyme. The salmon fillet with skin is crispy but moist and tender on the inside.
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