Imagine cutting into the most tender, flaky salmon.
A beautiful crust surrounding a rose-coloured centre that’s smooth as butter. A spoon will cut it like a sharpened knife.
If you close your eyes, you can feel the brisk salt air of the coast where this perfect wild-caught salmon once swam.
You don’t need restaurant grade equipment to make the perfect salmon. In fact, you can make a restaurant-worthy salmon dish at home! A well-seasoned cast iron frying pan is the only tool you’ll need.
It all begins with a beautiful piece of wild Canadian sockeye.
Spice Up Your Salmon
To get a nice crust on the skin, season it with salt and pepper. That’s it. No fancy rubs or spices at this point. You’ll get to the fun stuff after you pan sear. Be generous with the salt and pepper!
Heat the Pan
Get your pan to a medium-high temperature with an oil that has a high smoke point. Adding fish to a hot pan ensures the perfect sear. Let it cook with the skin side down for about 2-3 minutes until you start to see a crust forming where the skin hits the pan.
Once you have a brag worthy sear, it’s time to add the finishing ingredients.
Add the Finishing Touches
To get that restaurant quality salmon, replace the fish with thinly cut lemon slices to prevent it from burning and to get that citrus flavour that every good piece of fish needs.
Once you’ve put the salmon on top of the lemon slices, place the whole pan into an oven that’s been preheated to 400 degrees for 6-10 minutes until it is perfectly cooked.
Let It Rest
Once it’s cooked to your liking, take the pan out of the oven and let the fish rest for 2-3 minutes in the pan. Plate the salmon - don’t bother with any fancy garnishes or arrangements because this fish won’t last long on the plate anyway! Gently squeeze more lemon on top for some extra citrus flavour.
Get ready for the flaky, tender salmon of your dreams.
Cooking the perfect piece of salmon starts with... the perfect piece of salmon. This wild sockeye salmon is caught off the cold coast of Richmond, B.C, and will impress whoever you serve it to.