Sometimes we just need a super quick meal that is healthy and easy to clean up! I love to hear about other peoples go to quick meals, but for some reason when people ask me what my favorite is they are surprised when I say fish. For some making fish seems like a tricky task, but I am here to clear that up for your right now. Yes you can make a much more labor intensive fancy dish with a nice piece of fish, but this fancy and quick dish is no slacker in the taste department, I promise. It is also very flexible, so please feel free to play with the herbs and seasonings you use, this is not set in stone!
Note the abstract design of my rosemary. I just tossed my leaves on after I rubbed the fillets with a little salt and pepper, crushed garlic and extra virgin olive oil. Violà dinner into the pan and on the table 15 minutes later. Please forgive the varying sizes of the fish fillets in my picture, they were getting dangerously low in supply of wild salmon at the fish counter today and I had to have it! If you have the same predicament as me, just pull the smaller fillets from the pan a minute or two sooner than the larger ones.
I usually make close to 2lbs at a time as I have a 3 year old who thinks that he has to eat at least an 8 oz portion or larger when fish is served. I am shaking at the thought of my grocery bill 10 years from now! As this recipe is flexible, you can make an 8 oz portion or 4lbs or more at a time just reduce the amount of oil and herbs.
Now for the cooking part, heat your pan on medium high to high heat for a few minutes to get a nice hot cooking surface. Drizzle in a couple tablespoons of olive oil, and place fillets in pan skin side down for about 6 minutes or until the skin is crispy and has released from the pan. Do not touch the fish during this time. If you try to move it once it is in the pan, before it is done, it will stick and tear.
Once your skin is crispy flip your fillets and continue to cook for another 2-3 minutes, depending on thickness. Your goal is to have the salmon slightly undercooked in the center, think a medium to medium well steak. You can go well done, your fish will just be a bit dryer.
Serve on a bed of fresh greens, sliced tomato, cucumber and goat cheese with a drizzle of oil and vinegar, or with your side of choice, and enjoy!
Cheers!
Pan Seared Atlantic Salmon
Ingredients
- 2 lbs Wild Salmon Fillets
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Fresh Rosemary leaves
- 2 cloves crushed garlic
- Salt and Pepper to taste
Instructions
- Heat pan over medium to medium high heat until pan is very hot.
- While pan is heating drizzle fish with 2 tablespoons olive oil, season with garlic, salt, pepper and rosemary.
- Rub seasoning into fish lightly.
- Drizzle the other 2 tablespoons of oil into the hot pan.
- Place fish skin side down in pan and don't move until skin is crispy, approximately 7 minutes.
- Flip fish over and continue to cook about 2-3 more minutes until fish is slightly undercooked in center.
- Let rest of plate skin side down for a minute or so to allow juices to redistribute.
- Serve with a fresh salad or steamed veggies and enjoy!
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