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0:57
Martha's simple pan seared salmon recipe calls for skin-on salmon, which crisps up beautifully with this technique. A slice of compound butter like the lemon-caper one Martha uses here is the finishing touch. Get the recipe: bit.ly/3VdPRkW | Martha Stewart
40.9K views
Jun 27, 2024
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if you think you don’t like salmon skin, I’m convinced you’ve probably only had it soft and soggy from being baked or overcrowded in a pan…salmon skin should be crispy, crunchy, salty and is one of the best parts of the fish! Here’s how I make my pan seared salmon: 1. Preheat your oven to 400°F 2. Remove the salmon from the fridge about 5-10 minutes before cooking to take the chill off. Pat the salmon VERY dry on all sides using paper towels 3. Heat a cast iron skillet or stainless steel skillet
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Trying @Gordon Ramsay pan seared salmon & here’s what I think… BRO YOU HAVE TO TRY THIS!!!! 2 salmon filets 1/4 tsp salt 1/8 tsp black pepper 1/8 tsp paprika 1 tbsp olive oi 1 tbsp butter 4 cloves of garlic 4 sprigs of thyme Let the salmon come to room temp. Pat the salmon dry, especially the skin then score the salmon skin. Season both sides with salt, pepper & paprika. Rubbing into the slits! Heat skillet over med heat. Then add the oil (after the pan is hot). Add salmon, skin side down, press
6M views
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TikTok
jazz_leaf
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