Seared Salmon with Herbal Lemon Emulsion

By • June 28, 2016 0 Comments

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Author Notes: This recipe is perfect if you're craving a light and bright dish. It combines the crispy texture of the pan seared fish with the herbaceous aromatics of the parsley and lemon. Dry cured fish has a slightly springy texture and helps to retain moisture and vibrant color. A hint of sweetness from the coconut oil isAleksandra W.


Serves 4

Pan Seared Salmon

  • 2 Wild Caught Salmon steaks, thick cut
  • 1 tablespoon Organic Coconut Oil
  • 1 tablespoon Organic Butter
  • 1.5 teaspoons Salt, to taste
  • 1/2 teaspoon Pepper, fresh cracked
  • 3 Thyme, Fresh sprigs
  • 1 tablespoon Sugar

Parsley-Lemon Emulsion

  • 1/2 cup Greek Olive Oil
  • 1 Lemon
  • 1 cup Organic Parsley (fresh)
  • 1/2 teaspoon Salt
  • 2 tablespoons Organic Dill (fresh)
  1. Dry cure salmon with 1 tsp salt and sugar. Sprinkle generously and set aside - 30 minutes. Rinse, then pat dry with tea towel.
  2. Start emulsion by rough chopping parsley. Squeeze lemon into a bowl, then slowly drizzle olive oil, whisking while the mixture turns an opaque golden color. Season with salt. Add parsley and dill, whisk with fork to saturate. Set aside.
  3. Pre-heat oven to 400°. Heat cast iron skillet to medium, melt butter and coconut oil. Sear salmon each side 7-8m until golden brown. Flip, baste the salmon with a spoon with the butter and coconut oil. Cook another 7-8m. Halfway through, throw in thyme sprigs and continue basting.
  4. Allow salmon to rest for 4-5m, plate and serve with emulsion piled high on top of salmon.

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