Best Chuckwagoncookies Pan Seared Crispy Skin Salmon Recipes

ChuckWagonCookie's Pan Seared Crispy Skin Salmon image

Provided by ChuckWagonCookie

Categories Oven

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 8

2 (6 ounce) salmon fillets, skin on (about 6-8 oz each)
5 tablespoons olive oil
1 tablespoon cajun seasoning
1 tablespoon citrus mixed spice (see recipe description)
1 small garlic clove, sliced very thinly
1 shallot, sliced very thinly
5 grape tomatoes, sliced thinly. (Roma finely diced works too)
1 teaspoon lemon juice

Steps:

Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
Preheat oven to 425 degrees.
Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
DO NOT move it or bother it -- just walk away and let it cook.
After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
Goes well with pasta or rice!

Pan-Seared Crispy Salmon image

Provided by Food Network

Number Of Ingredients 9

4 6-ounce salmon filets, with skin
Kosher salt
3 tbsp olive oil
1 tsp minced garlic
2 tbsp diced shallot
1 large leek, white part only, washed well and diced
1-1/2 cups shelled fresh cannellini beans, cooked
2 cups white wine
1 tsp unsalted butter

Steps:

1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.