If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 is —Aleksandra W.
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
- 1/2 cup Greek Olive Oil
- 1 Lemon
- 1 cup Organic Parsley (fresh)
- 1/2 teaspoon Salt
- 2 tablespoons Organic Dill (fresh)
- Dry cure salmon with 1 tsp salt and sugar. Sprinkle generously and set aside - 30 minutes. Rinse, then pat dry with tea towel.
- 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.
- 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.
- Allow salmon to rest for 4-5m, plate and serve with emulsion piled high on top of salmon.
- This recipe was entered in the contest for Your Best Recipe with Salmon