- 2 6-8 oz fresh center-cut salmon fillets, skin removed
- 2 tablespoons of soy sauce
- 1 clove of garlic, mashed
- 2 teaspoons fresh lemon juice
- 1 teaspoon of sugar
- 4 teaspoons freshly ground pepper
- 2 tablespoons of olive oil
- Ask the guy behind the seafood counter to prepare the salmon fillet
- Combine soy sauce, garlic, lemon juice, and sugar in a ziplock bag
- Add salmon and shake to coat
- Marinate in refrigerator for 30 minutes
- Remove salmon from bag, discard marinade, and pat dry
- Press pepper on each side of the fillet
- Heat oil in a large skillet over medium-high heat until it is hot, but not smoking
- Saute Slamon 2 minutes on each side or until it flakes
- Transfer to paper towels and drain
- Serve immediately. Or see "Do-Ahead" instructions in Notes.
- For blackened salmon, I use Paul Prudhomme's Blackened Redfish Magic Seasoning.
- Blackened salmon works well with skin on salmon.
- Remember to pat the salmon dry before seasoning.
- Do-Ahead: When I am cooking for guests I have the fishmonger cut 6-8 oz center cut portions and remove the skin. I quickly sear both sides of the salmon earlier in the day. I transfer the salmon to a baking dish, cover it with plastic wrap, and refrigerate. About 30 minutes into cocktails and appetizers I preheat my oven, remove the salmon from the refrigerator, and place it on a foil-lined sheet pan. (I like to adhere to the cocktail "hour" for dinner parties.) About 15 minutes later, after the salmon has reached room temperature, I put the salmon in a 350-degree oven for about 10 minutes. Or until cooked to desired doneness. We like our salmon on the rarer side.
Recipe Credit: This recipe is from the Houston Junior League cookbook Stop and Smell the Rosemary. https://www.amazon.com/Stop-Smell-Rosemary-Traditions-Remember/dp/0963242121