I love pan seared salmon done in this way!
My grandfather taught me to cook pan seared salmon in this way about twenty years ago. I’d forgotten all about it until a few days ago when I was flipping through some of his hand written recipes and found it again.
He served it with a simple lemon juice sauce but I have added a few more spices and some lovely fattening cream. Tuesday is one of my jogging days so I didn’t feel too guilty.
He also removed the skin but I leave it on. It does get a bit black as the salmon is only cooked on one side. I love the crispy blackened skin.
By cooking it in this way, you will get to enjoy many different flavours and textures. As it is only cooked on one side, the underside is crispy and well done, the middle is a bit more tender and medium rare and the top is completely rare. I’m telling you, this is the way to eat filleted salmon regardless of the sauce!
The salmon fillets supplied by Delish Fish are perfect for this recipe as they are nice and thick. The fish used in this recipe were supplied in their special barbecue pack which is available online.
4 x 200g salmon fillets
3 tablespoon rapeseed oil or vegetable oil
For the sauce
3 tablespoons butter
1 small white onion – finely chopped
1 tablespoon garlic and ginger paste (Equal amounts of garlic and ginger smashed into a paste)
A pinch of saffron infused with about 100ml warm milk
1/2 teaspoon cumin powder
1/2 teaspoon red chilli powder
150ml fish stock
100ml dry white wine
1 tablespoon Cheddar cheese smashed into a paste
Salt and pepper to taste
Juice of one lime
3 tablespoons chopped coriander to garnish
Heat one tablespoon of the butter over low heat in a frying pan.
Add the chopped onions and fry slowly for about ten minutes until the onion is soft and caramelised.
Plop in the garlic and ginger paste and stir to combine.
Now add the cumin and red chilli powder followed by the white wine.
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Turn the heat up and cook the wine until all of it is almost evaporated.
Do the same with the fish stock until it is reduced by half.
Add the cream and again cook it down by about half.
Pour in the saffron infused milk and the Cheddar cheese.
Whisk it all into one creamy sauce and set aside while you cook the salmon.
Heat the oil in a frying pan over medium high heat.
When the oil is nice and hot, carefully place the salmon fillets into the pan – skin side down.
You can now watch the salmon fillets cook through until only a bit of rare meat is left on the top.
Place a piece of salmon on four heated plates.
Ensure the sauce is nice and hot and then squeeze in the lime juice and season with salt and pepper.
Sprinkle with the chopped coriander and serve either over the fish or next to the fish as pictured.
Disclosure:The salmon used in this recipe was supplied free of charge for me to try by Delish Fish. It can be purchased in their special Summer BBQ pack. The salmon fillets are perfect for this pan seared salmon recipe!