Marinated Salmon Seared in a Pepper Crust

Seared Marinated Salmon

Print RecipeEmail RecipePin RecipeAdd to Yummly

We eat salmon at least 2 times a week, sometimes 3. We love this marinated salmon! Blackened is also a favorite. I buy whole filets of salmon. I cut it into portions, vacuum seal, and freeze. Always available. Quick and easy. This recipe is also a favorite with dinner party guests. When I am cooking for guests I start prep earlier in the day and finish the salmon off just before serving. See "Do-Ahead" instructions in Notes.

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 2

Recipe Ingredients

  • 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

Recipe Instructions

  1. Ask the guy behind the seafood counter to prepare the salmon fillet
  2. Combine soy sauce, garlic, lemon juice, and sugar in a ziplock bag
  3. Add salmon and shake to coat
  4. Marinate in refrigerator for 30 minutes
  5. Remove salmon from bag, discard marinade, and pat dry
  6. Press pepper on each side of the fillet
  7. Heat oil in a large skillet over medium-high heat until it is hot, but not smoking
  8. Saute Slamon 2 minutes on each side or until it flakes
  9. Transfer to paper towels and drain
  10. Serve immediately. Or see "Do-Ahead" instructions in Notes.

Recipe Notes

  1. For blackened salmon, I use Paul Prudhomme's Blackened Redfish Magic Seasoning.
  2. Blackened salmon works well with skin on salmon.
  3. Remember to pat the salmon dry before seasoning.
  4. 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

Post a Comment

Your email address will not be published.

Follow

Get the latest posts delivered to your mailbox: