Crispy Skin Pan Salmon

17 July 2020

Hello! Back with another Salmon recipe. We've really been killing it when it comes to fish this summer. And it's all been so good. And generally... so easy. The simplicity of some dishes is my fav here. 

I'm going to start this by saying (again) please stock your pantry with good olive oil. It's seriously made all the difference in our cooking since we started buying better olive oil. We've been buying --> THIS.

Brian found this recipe and did all the prep and cook. So I can't really give much commentary except this was fabulous and we've had like five times since.  

2 skinless salmon filets
Salt and pepper, to season
3 tablespoons lemon juice, divided
1 tablespoon olive oil
2 tablespoons butter
8 cloves garlic, finely chopped or minced
4 tablespoons fresh chopped Italian parsley leaves, divided
Lemon slices of half a lemon

Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavor in.

Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.

Flip and sear the other side of each filet for two minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.

Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired temp. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.

Garnish with the remaining parsley and drizzle the butter over each filet. 
Serve immediately.

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