Best Pan Fried Salmon With Watercress Polenta Croutons Capers Recipes

CRISPY PAN SEARED SALMON WITH FRIED CAPER VINAIGRETTE

Crispy Pan Seared Salmon With Fried Caper Vinaigrette image

Crispy pan seared salmon with fried caper vinaigrette is a restaurant quality dish that comes together in minutes!

Provided by Andrea Mut

Categories Dinner

Number Of Ingredients 9

Ingredients

4 salmon fillets, skin on, 1 inch thick
salt and pepper
2 tbsp avocado or grapeseed oil
1/4 cup olive oil
1/4 cup capers, drained. Pat dry with a paper towel
1/4 cup lemon juice, fresh sqeezed
1 1/2 tsp honey
1 1/2 tsp finely grated garlic, approximately 2 small cloves
2 tbsp fresh dill, chopped

Steps:

Mix together lemon juice, honey, garlic and dill. Reserve olive oil and capers separately. Set everything aside while you prepare the salmon.
Pat the salmon fillets very dry with paper towels. Sprinkle both sides with salt and pepper.
Add 2 tbsp. of oil to skillet. Heat oil over high heat until shimmering. Turn heat down to medium-low. Add one fillet at a time, carefully pressing each fillet gently but firmly with a spatula for 10 seconds before adding the next fillet. Don't overcrowd the pan. Cook in batches if necessary. Continue cooking for approximately 5 minutes for one-inch-thick fillets, or until salmon looks pink almost all the way through. Keep an eye on the skin and lower the heat if it's getting too dark.
Carefully flip the fillets using a spatula and a fork and cook flesh side down for one minute. Cook until quick read thermometer reads 120 degrees F. or until flesh looks still moist and bright pink inside. Check by separating the flesh with 2 forks or by squeezing the sides with your fingers to check for flakiness. Remember the salmon will continue cooking as it rests.
Transfer to a paper towel lined plate to absorb any excess oil. Repeat with any remaining fillets. Let salmon rest while you finish the vinaigrette.
In a small frying pan heat the olive oil over medium high heat. Add drained capers, careful as they may spatter. Fry until turning lightly golden, about 3 minutes. Add the fried capers plus all the oil to the lemon juice mixture. Stir to combine.
Pour vinaigrette over salmon fillets or serve on the side.

PAN-FRIED SALMON

Pan-Fried Salmon image

This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.

Provided by Food Network Kitchen

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

Bring the salmon to room temperature 10 minutes before cooking.
Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
The skin can be served or removed easily with a knife or spoon.
Transfer to a plate and serve as desired.