Southwestern Maple Glazed Salmon with Pineapple Salsa
Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast — 15 minutes start to finish — it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants. This is really more of a technique than a recipe, and it’s easy to master at home.
• Prep time: 5 minutes
• Cook time: 10 minutes
• Yield: Serves 4
• 1/2 tsp kosher salt
• 4 (6 ounce) salmon fillets
• 1 tbsp extra-virgin olive oil
• freshly ground black pepper
- Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.
- Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve. Enjoy!
This great family recipe is thanks to Once Upon A Chef at https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html