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.

Teriyaki Salmon

This is the same marinade used in my recipe for Teriyaki Chicken (EF, DF, GF) posted in 2012.  I have been making both for years.  It is such an easy and delicious recipe.  The kids actually really like this recipe.  I usually like to serve the salmon with rice or couscous and a steamed or roasted vegetable.

Teriyaki Salmon

 

¾ c reduced-sodium soy sauce*

¼ c vegetable oil              

3 T brown sugar

1 t garlic powder

½ t ground ginger

1 ½ - 2 pounds salmon filet

In a large plastic bag, combine the first five ingredients.  Mix well.  Place salmon in bag and seal.  Refrigerate for several hours. 

Oven Instructions:

Preheat oven to 425^o.  Place on a foil-lined 15”x10”x1” baking pan.  Bake, uncovered in preheated oven for about 10-15 minutes or until fish flakes easily with a fork. 

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.

Serves 6-8

Honey Ginger Salmon

I got this recipe from my brother and his wife several years ago.  I am not sure where the recipe originated so I don't know who to give the credit to.  I did make a couple of minor adjustments but I certainly can't take credit for the recipe.  We have cooked it in the oven and on the grill.  It tastes great both ways.  In this picture, we cooked it on the grill.  I like to serve this with rice and a vegetable, such as roasted asparagus.

  

Honey Ginger Salmon

1 t ground ginger

1 t garlic powder

1/3 c  reduced-sodium soy sauce *

1/3 c orange juice

¼ c honey

1 small bunch green onion, chopped

1 ½ - 2 pounds salmon filet

In a large plastic bag, combine the first six ingredients.  Mix well.  Place salmon in bag and seal.  Refrigerate for several hours.  

Grill Instructions:

Preheat grill to medium.  Remove salmon from marinade and reserve marinade.  Grill 12-15 minutes per inch of thickness or until fish flakes easily with fork.  Brush with marinade during last 5 minutes.

Oven Instructions:

Preheat oven to 425^o.  Place on a foil-lined 15”x10”x1” baking pan.  Bake, uncovered in preheated oven for about 10-15 minutes or until fish flakes easily with a fork. 

Serves 6-8

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.  

Brown Sugar-Glazed Salmon

We really love salmon.  It is good for you, the kids seem to like it and it goes on special often at the grocery store.  So, what isn't to like?  This is a pretty quick easy salmon recipe that tastes great and appears to take much more time than it actually does.  I like to serve this recipe with rice or couscous and a vegetable.  In this picture, I have it pared with Near East Roasted Garlic & Olive Oil Couscous and Roasted Asparagus. 

Brown Sugar-Glazed Salmon

Recipe adapted from Light and Tasty Feb/March 2006.

1 pound salmon filet

1 t cornstarch, divided

¼ t seasoned salt

¼ t freshly ground black pepper

3 T brown sugar

1 T reduced-sodium soy sauce

1 T Dijon mustard

1 t rice wine vinegar or apple cider vinegar

Preheat oven to 425^o.  Cut salmon widthwise into four pieces.  Place on a foil-lined 15”x10”x1” baking pan.  Rub each filet with ¼ t cornstarch*, sprinkle with salt and pepper.  Bake, uncovered in preheated oven for about 10 minutes.  

Meanwhile, in a small sauce pan, combine brown sugar, soy sauce, mustard and vinegar.  Bring just to a boil.  Brush evenly over salmon.  Broil in oven for about 1-2 minutes or until fish flakes easily with a fork.

Serves 4

*The cornstarch helps the glaze coat and stick to the salmon for better flavor.

Chili-Rubbed Salmon Tacos

This is one of my all time favorite recipes to cook and eat!  My husband and I have been together since our freshman year in college . . . a long time!  We were too poor to eat out much during those early years, but when we did one of our favorite restaurants served an entree with this name.  I am not sure what all is in their version but this one is close enough and we love it!  Also, see my last post about how to remove the skin from salmon.

 

Chili-Rubbed Salmon Tacos

1 pound salmon

½ T olive oil

1 t chili powder

½ t chipotle chili powder

½ t cumin
½ t seasoned salt

½ t garlic powder

¼ t onion powder

1/8 t cayenne pepper, or to taste*

Heat oil in skillet over medium-high heat.  Mix the spices in a small bowl.  Rub half of the spice mixture on each side of the fish.  Cover with lid and cook 15-20 minutes, turning halfway through cooking.  Break up salmon into large chunks.
 

Serve on warmed soft corn tortillas and top with your favorite taco toppings.  We top ours with red cabbage, avocado, salsa and cheese.  I often substitute broccoli slaw for the cabbage.  Makes about 8 tacos.

* I think a little cayenne pepper should go in almost every recipe, except for baked goods.  It adds just the right amount of kick to really spice up your dish.  I have had to cut back on how much cayenne pepper I use in all of my cooking due to the little mouths at my house.  But I do think think this recipe needs some.

Salmon rubbed with chili seasoning mixture.

Seared salmon ready to be broken up for tacos. 

How to Remove the Skin from Salmon

For some recipes, you need skinless salmon.  If your grocery store is like mine, the skinless salmon is at least $1 more per pound.  That may not be a lot of money but once I figured out a quick, easy way to remove the skin, I just can't justify paying it.  I thought I would share since my next post will call for skinless salmon.

Here is a one pound filet of fresh salmon.

Lightly coat the bottom of your skillet with olive oil.  Heat oil to medium or medium-high heat.  Place salmon skin side down in heated skillet.  Let it cook for a few minutes. 

Flip salmon onto a plate skin side up.  I use a thin stainless steal spatula but you could also use a butter knife or some other thin metal utensil.  Slip your utensil in between the skin and salmon and the skin slides right off.

Here is the now skinless salmon.  I would only do this right before you plan to cook the salmon.

I use a stainless steal electric skillet but I think a non-stick skillet would work just fine.  I do have to scrap some of the skin off my stainless steal skillet, you may not have to do that with a non-stick.  Stay tuned for my next post using skinless salmon to make Chili-rubbed Salmon Tacos!