Pan roasted salmon with garlic, herbs and lemon
ByronTalbott · ♥ 797 likes · 33.1K views · 3 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–3 tbsp butter
- 1 whole fillet sockeye salmon
Cut the thin tail portion off the whole fillet, debone the thicker portion and slice into portions of about 6 to 7 ounces; remove the skin and the grey bloodline.
Portioning the salmon fillet
Season the tops with a good pinch of kosher salt and black pepper.
- kosher salt
- black pepper
- oil
Sear in a large saute pan over high heat with a generous splash of oil until golden brown; flip and move to a plate or tray.
- 1 head garlic
Add butter, a head of garlic and a lemon, both halved, to the hot pan and cook until golden on the cut sides.
Butter, garlic and lemon in the pan
- 1 whole lemon
- fresh rosemary and thyme
Add the rosemary, thyme and salmon and roast at 450F for two minutes, until just barely cooked through and tender in the middle.