If there’s only one spot for a salmon recipe in your arsenal, this one’s a keeper. It’s easy, foolproof, and a great platform for all other salmon recipes. Grab your oven-safe skillet and be ready to enjoy some bad ass salmon in 15 minutes.
I have this secret board on Pinterest titled “Culinary Bucketlist”. It has everything that intimidates me in the kitchen. Everything from homemade pretzels and macarons to BBQ ribs and cheesecake. However, there’s one category that freaks me out. I say ‘category’ because there’s not one specific thing that trips me up … it’s all of it.
That category: Seafood.
Cod, catfish, clams, mussels, losbter, and even salmon. Seafood seems so delicate and with the price of wild caught game, I might as well toss my money in a body of water. While at a local market, some fresh alaskan salmon caught my eye. Well, the price caught my eye first then I started digging around and found a nice piece I felt comfortable experimenting with. At only $3.41 for a 9oz piece, this was the perfect time to cross “salmon” off my bucket list.
What’s great about this recipe, is that it’s so unbelievably simple I thought for sure I was doing something wrong … or missing a crucial step entirely. But nope. It came out perfectly and I wouldn’t change anything about it. Well, unless I up my salmon game and use some teriyaki or a soy glaze. But that’s another time!
If you’ve always wanted to enjoy salmon at home, get ready to pat yourself on the back and wonder why you’ve never attempted this before. To get started, you’ll dry the salmon and brush each side lightly with olive oil, sprinkle on some salt and pepper and you’re done. (Yep, that’s all the seasoning it needs!)
Once an oven-safe skillet (I use my cast iron skillet) is nice and hot, just nestle those little babies in flesh-side down. You’ll hear the beautiful sizzling sound. That means they’re getting crispy! Let ’em hang out for 4 minutes or so. Flip them over to reveal all the crispiness that just happened and place the skillet in the oven. They’ll bake for 8 minutes (or until desired doneness is achieved). Then that’s it! You have a beautiful piece of fish made right in your own kitchen.
Just remove the skin and enjoy with your favorite sides. I loved serving the salmon cold with some red quinoa and cucumber noodles for a quick, satisfying work lunch. Now, that I’ve conquered the salmon, I see some lobster in my future. When I find it on sale of course …
crispy salt & pepper salmon
9oz fresh salmon, cut into 3- 3oz portions (preferably wild caught Alaskan)
2 tsp olive oil, divided
salt (I use pink himalayan)
lemon juice (optional)
-Preheat oven to 400°F.
-Heat 1 tsp olive oil an oven-safe skillet on Med/High heat.
-Pat dry the salmon and brush on remaining olive oil on both sides.
-Salt and pepper the flesh side.
-When the pan is hot, add the salmon -flesh side DOWN and sear for 4 minutes.
-Flip the salmon and place the pan in the oven.
-Bake for 5-8 minutes or until desired doneness is achieved.
-Remove skin before serving.