Quick answer
Farmed King salmon portions seared skin side down until shatteringly crisp, then finished with lemon garlic butter.
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King (Chinook) salmon is the richest Pacific salmon, with a buttery texture and plenty of natural fat. That fat is exactly what gives you crisp, golden skin in a hot pan.
Serves: 4 | Prep: 5 minutes | Cook: 10 minutes
Ingredients
- 4 Farmed King Salmon Portions, skin on, thawed
- 1 tbsp neutral oil
- Salt and black pepper
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh chives or parsley, chopped
Method
- Pat the salmon very dry, especially the skin. Season both sides with salt and pepper.
- Heat the oil in a large pan over medium-high heat until it shimmers.
- Lay the salmon skin side down and press gently with a spatula for 10 seconds so the skin stays flat.
- Cook without moving for 5 to 6 minutes, until the skin is deep golden and crisp and the flesh is cooked about two thirds of the way up.
- Flip and cook 1 to 2 minutes more, until it reaches 70°C (158°F). Move to plates, skin side up.
- Turn the heat to low, add the butter and garlic for 30 seconds, then the lemon juice. Spoon around (not over) the salmon to keep the skin crisp, and finish with herbs.
Tips
- Dry skin plus a hot pan is the whole trick. Don't move it too early.
- King salmon stays moist, so it's very forgiving for beginners.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F).
