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.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
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
- 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.
- Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
- 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.
