Rich and creamy on the outside and flakey on the inside. This salmon is one of the best dishes I’ve made in a while. Our entire family loved this meal ( as well as the baked apple french toast ) and I can’t wait to make it again for everyone.
How Do you Pan Sear Salmon
This is a lot easier then you think! Make sure that you remove from the refrigerator about 15 minutes before cooking and bring it to room temperature.
- Remove from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
- Pat dry with paper towel to prevent sticking, allowing the outsides to crisp evenly while cooking.
- Heat oil in a large skillet before adding your fillets and make sure your pan is nice and hot.
- Season just before cooking to prevent drawing out moisture and drying out your fish.
- Sear your fillets flesh-side down first (skin-side up) for 4-5 minutes each side, depending on thickness.
When To Flip
While fillets are cooking, notice the color along the sides of the fillets slowly begin to change to a paler color, from the bottom where the fish is touching the pan up to the centre.
Once the color has moved up to the center, it’s time to flip! What you’ll get is a tender, juicy and crispy fillet. YUM! This already has me drooling
One of the biggest tips I can share is leaving the juices in the pan after searing your fillets. This is where all the flavor is. I melt the butter and cook the garlic for about a minute to allow it to release the flavor. I then add my tomatoes to blister for a few minutes and a little more oil to make sure everything cooks nicely.
- 4 salmon fillets, skin off (or Trout or any white fish)
- Salt and pepper, to season
- 2 teaspoons olive oil
- 2 tablespoons butter
- 6 cloves garlic, finely diced
- handful of cherry tomatoes
- 1 3/4 cups half and half
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
- Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
- Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). . Add the cherry tomatoes and fry for 1-2 minutes to release their flavors.
- Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
- Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
- Serve over pasta, rice or steamed vegetables ( we used bussle sprouts ).