Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| recipes:pan_seared_salmon [2019/11/24 17:59] – created Normal User | recipes:pan_seared_salmon [2022/12/04 23:17] (current) – Normal User | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| - | ====== | + | ====== |
| + | |||
| + | ===== INGREDIENTS | ||
| * 4 (6-oz.) salmon fillets, patted dry with a paper towel | * 4 (6-oz.) salmon fillets, patted dry with a paper towel | ||
| Line 12: | Line 14: | ||
| * 2 tbsp. freshly chopped parsley (or dill), for garnish | * 2 tbsp. freshly chopped parsley (or dill), for garnish | ||
| - | ====== DIRECTIONS | + | ===== DIRECTIONS ===== |
| - Dry room temperature salmon fillets with paper towel. Season all over with salt and pepper and pinch of paprika. Squeeze lemon juice over each fillet. | - Dry room temperature salmon fillets with paper towel. Season all over with salt and pepper and pinch of paprika. Squeeze lemon juice over each fillet. | ||
| Line 18: | Line 20: | ||
| - Sear salmon flesh side down (skin-side up), until crispy and golden (about 5 min.). | - Sear salmon flesh side down (skin-side up), until crispy and golden (about 5 min.). | ||
| - Flip and sear the other side until the outside is crispy (about 5 min.). | - Flip and sear the other side until the outside is crispy (about 5 min.). | ||
| - | - Add in the butter, garlic, parsley and lemon juice, stirring the melting butter around each fillet. (The butter will begin to brown slightly.) | + | - Add in the butter, garlic, parsley |