Salmon has a lot going for it.
I really think I could eat salmon prepared just about any way. I love it raw in sushi, smoked for dips and spreads, grilled on cedar planks, or even pattied for salmon burgers. Check out my recipe for salmon burgers with creamy dill and arugula here.
Other than the flavor and texture of the fish, I also love salmon because of all the incredible health benefits it provides. Salmon is loaded with omega 3 fatty acids, antioxidants, proteins, and essential vitamins and minerals. That’s a win-win in my book!
The other night my husband brought home some salmon from the store. Let’s just say it was dinner time and we both were super hungry – that kind of hungry where you don’t care what you eat, you just know you need food in your belly…or else. Let’s go ahead and call it “hangry” (so hungry you can feel the beginning signs of anger starting to creep up without warning) – got me?
So we were hangry, and beautiful salmon fillets were before me. I thought of the quickest way to prepare the most flavorful, delicious fish, and I think this recipe definitely nailed it.
I start with a simple mix of salt, pepper, lemon zest, and fresh rosemary. Lemon and rosemary pair perfectly together and really make the salmon taste vibrant.
I coat the fillet with my lemony herb seasoning and do a quick sear just to crisp the outside of the fish while locking in all the tender juices and decadent flavors. In order for this flavor-locking goodness to happen, you have to make sure your pan (and ghee) are hot enough. Stick with medium heat to bring everything to temperature – anything higher and you’re probably going to burn the delicate fish. The ghee should look pretty glossy and thin as it swirls around in the pan. When the fish hits the pan, it should sizzle, but not smoke. No sizzle? Wait a little longer to get the pan nice and hot before putting the fish back in.
Here’s what you’ll need:
2 wild salmon fillets, about 6 ounces each (without skin)
1-2 teaspoons of ghee
1 teaspoon of coarse salt
1/2 teaspoon of freshly ground black pepper
A heaping teaspoon of lemon zest
2 sprigs of fresh rosemary, removed from stem and finely chopped
Heat ghee in a skillet over medium heat.
While the pan is getting hot, combine the salt, pepper, lemon zest, and rosemary together to create a seasoning blend.
Gently pat the salmon fillets dry on both sides.
Season each side with the blend.
Sear the salmon for about 4 minutes without touching it. Moving it around in the pan will make it really hard to get the crisp golden sear you’re looking for.
Then carefully flip the fillet and sear for an additional 2-3 minutes until the outside is crisp and the center is medium rare.
Serve with lemon slices and fresh rosemary.
I’m not sure a salmon recipe could get any simpler, healthier, or more delicious!
Since it only takes a few minutes in the kitchen, why not get creative with how you eat it?
Try it flaked on a fresh summer salad, served over a fluffy bed of quinoa, or paired with oven roasted asparagus and brown rice. The options are endless!