Simple Seared Salmon

I was really hungry for salmon this week.  But I didn't want to marinade it as some of my favorite salmon recipes call for like Honey Ginger Salmon (EF, DF, GF) or Teriyaki Salmon (EF, DF, GF).  I wanted something I could quickly cook on the stove.  So, I used my previously published Seared Scallop (EF, GF) method on the salmon.  Combining oil and butter allows you to cook at high heat for a longer period without burning the butter.  This was just what I was looking for.

I used a stainless steel skillet because my nonstick skillet wasn't big enough for how much salmon I was cooking.  If you use a nonstick skillet, you will get a much better sear and your salmon will be much less likely to come apart.  I do have a big enough cast iron skillet for our grill... maybe I will try that next time...

I served the salmon with a quick polenta and some roasted veggies.  Recipe for the veggies is coming soon...

Simple Seared Salmon

Inspired by Alton Brown’s Seared Scallops

1 1/2 to 2 pounds skinless salmon cut into 4 oz pieces

1 T unsalted butter
1 T olive oil
Salt

Freshly ground black pepper

Pat salmon dry with a paper towel.  Add the butter and oil to a large sauté pan on high heat.  A nonstick skillet will get the best sear and help the salmon hold together but a stainless steel skillet can also be used.  Salt and pepper the salmon on both sides.  Once the fat begins to smoke, gently add the salmon. Sear on both sides until flakes easily with fork.  Cook time varies depending on the thickness of the fish.  Serve immediately.