Pan Seared Salmon - Recipe

      Last week I had such a nice experience.  I made wild salmon from Alaska.  And that is not all - I got to meet the fisherman who caught the fish, Zac Culbertson of Cold Country Salmon, at EatLoco One Loudoun Market Place in Ashburn, VA!  It was so much fun talking to the actual fisherman about what kinds of salmon he had and where he caught the fish.  I found a new favorite source where I can get wild Alaskan salmon!

     This one is a king salmon, which has more fat than sockeye and coho.  It was tender and buttery - a true delight.

     There are many ways to sear a salmon.  This is how I did it.  I seared it in a cast iron pan that is oven proof, skin side down, turned it over, and then finished it in the oven.  This is a thick piece of salmon, so if you have a thinner variety, try the shorter cooking time.

Pan Seared Salmon

(Serves 2)

1 (12-16 oz.) Salmon Filet or 2 (8 oz. ) Fillets
1 T. Palm Oil
Salt
Pepper

Preheat oven to 350 degrees Fahrenheit.  Rinse salmon in cold water.  Gently pat dry with a paper towel.  Salt and pepper the fish.  Heat an oven proof, cast iron skillet with palm oil on medium heat until it sizzles when tested by touching the end of the fish to the pan.

Carefully place the fish skin side down into the pan.  Do not move or adjust the fish at all.  You want it to develop a crispy skin.  After about 3-5 minutes of frying or until the fish has cooked half way up, turn off the heat and place the oven proof fry pan into the oven for 3-5 minutes until internal temperature is 145 degrees Fahrenheit.

The fish should flake with a fork.

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