Crispy Seared Salmon with Green Sauce
A simple pan searing in a cast iron pan gives my salmon with green sauce golden brown crispy skin worthy of a restaurant dinner! Add in an easy and vibrant sauce full of basil and parsley and you have a delicious and healthy weeknight meal.
Servings 4 servings
- 1 medium clove garlic, chopped
- 2 scallions, roughly chopped
- 2 cups packed parsley leaves
- 1/4 cup packed basil leaves
- 1-3 anchovy fillets
- 3 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- kosher salt and fresh ground pepper, to taste
- 1 1/4 lb wild salmon fillet, approximately
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 2 tbsp olive oil
Add the garlic, scallions, parsley, basil, 1 fillet of anchovy, and lemon juice to the bowl of a food processor. Pulse a few times until the ingredients are roughly chopped. Then turn on the processor and, with it running, slowly pour in the olive oil. Continue processing until the sauce is smooth and finely chopped.
Taste the sauce and add more anchovy and tahini as needed, and adjust the salt and pepper. Using a silicone spatula, scrape the sauce into a bowl.
Check the salmon for bones and remove any you find. Cut the salmon into four roughly equal portions and pat it dry with paper towel. Stir together all the spices for the salmon and sprinkle them over both sides of each portion.
In a large cast iron skillet heat the oil over medium high heat until the skillet is hot and the oil is shimmering. Then reduce the heat to medium-low. Add the fillets one at a time, pressing each one down with your spatula for a few seconds before adding the next.
Cook the fillets, skin side down for 5-7 minutes, depending on the thickness, or until the salmon reaches 110-120F. Then turn the fillets and cook them for about 30 seconds to 1 minute on the other side, depending on how well cooked you like your salmon and how browned you want the salmon to get.
Transfer the salmon to a serving plate and serve with the green sauce.
- When I make the salmon I usually am using fillets about 1 inch thick. These fillets are a perfect medium at 6 minutes skin side and 1 minute flesh side.
- For more information on the pan searing method see: How to Make Pan-Fried Salmon Fillets with Crispy Skin by Serious Eats. This recipe only cooks the flesh side for 15 seconds. I prefer a more golden and seared top so I have increased the time to 1 minute.
- Make sure you pack the parsley leaves firmly into the measuring cup. This will make a big difference in how thick and bright your sauce is when it's done.