I’ve posted salmon recipes on here before and it tastes excellent. But tonight I took this meal to a new level and HOLY SMOKES I’LL NEVER GO BACK!
The secret to this pan-seared salmon is basting it with minced garlic and melted butter. What is basting you ask? I certainly couldn’t explain it better than Bon Appetit could, so let’s let them do it: “To properly baste in a pan, add extra fat just before the protein is done cooking (do not add excess fat in the beginning, or it will burn and/or fry the food). When it melts, tilt the skillet at an angle so the fat pools at one end. Use a large spoon to collect the fat and dump it over the food, coating evenly.”
Let’s get going on this delicious dish!
- 1 salmon filet
- kosher salt and black pepper (to taste)
- 2 tbs olive oil
- 1 1/2 tbs butter
- 2 garlic cloves, minced
- Let salmon sit at room temperature for 15-30 minutes before cooking so it cooks evenly.
- Heat pan, then add olive oil till it shimmers.
- Before adding the fish, pat it dry and add a black pepper and a generous amount of kosher salt to each side.
- Once the pan is hot, place salmon down skin-side-up and – this is very important – DON’T MESS WITH IT! Let it get nice and golden brown on top for 4-5 minutes.
- After the top is seared, gently flip over and cook skin-side-down for 3-4 minutes.
- Before the salmon is done cooking, turn heat down slightly, add the butter to the side of the pan closest to you. (It’ll start to froth and turn a bit darker.
- Throw minced garlic in the butter.
- With an oven mitt, carefully tilt the pan toward yourself and spoon the garlic and melted butter onto the salmon until it’s all absorbed into the filet.
- Turn off the heat and let it rest for a few minutes (the salmon will continue to cook a bit).
- Spritz some fresh lemon juice (and dill sauce if you like) on top and serve with your favorite veggie on the side!