Pan-Fried Salmon

The key to crispy pan-fried salmon is to make sure your oil is hot enough. Drop a few grains of salt into the oil and if it sizzles your pan is ready! We paired the salmon with a vibrant citrus salsa verde that can be made up to a week in advance.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Juice of 1 lime, plus 1 teaspoon zest

Juice of 1/2 lemon, plus 1 teaspoon zest

6 tablespoons olive oil

1/2 cup flat-leaf parsley leaves

1/4 cup cilantro leaves

1/4 cup roughly chopped chives

1 garlic clove

1/2 small shallot, roughly chopped (about 1 ounce)

1 tablespoon drained capers

2 teaspoons granulated sugar

Pinch red pepper flakes

Four 6-ounce skin-on salmon fillets

Kosher salt and freshly ground black pepper

Directions

  1. Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
  2. Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
  3. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.