Pan Seared Salmon Fillet | Christine Cushing
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- Опубліковано 5 жов 2024
- Pan searing a fillet of salmon is an essential skill in the kitchen that every home cook should learn. I show you step by step instructions on how to perfectly sear a fillet of salmon , or most other fish starting in a cast iron pan and then finishing in a hot oven. The unexpected but delicious glaze made with equal parts whisky or bourbon, Dijon mustard and maple syrup is mind blowing. You will get rave reviews with this technique every time. FULL RECIPE BELOW
RECIPE: PAN SEARED SALMON FILLET
Ingredients:
4 pieces salmon fillets, each about 6-ounces
Salt and freshly cracked black pepper, to taste
1-2 tbsp. olive oil (15-25 ml)
1 ½ tbsp. Canadian whisky or Smoked Bourbon (20 ml)
1 ½ tbsp. grainy Dijon mustard (20 ml)
1 ½ tbsp. maple syrup (20 ml)
Lemon wedge
Preheat oven to 375 degrees F.
Drizzle salmon on both sides with olive oil and season with salt and cracked black pepper. Heat dry cast iron skillet over medium heat for about 2 min. Add the salmon, skin side down and sear until skin is brown, about 3 minutes and flip over to brown top slightly for 1 minute. Flip back over onto skin side down.
Meanwhile, combine maple syrup, Dijon mustard and whisky in small bowl. Brush glaze on top of salmon.
Transfer salmon in cast iron fry pan to preheated oven. Bake salmon until just cooked through, firm to the touch and when knife inserted in centre feels warm to touch, about 3-4 minutes depending on thickness of fish.
Serves 4
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#salmon #pansearedsalmon #salmonrecipe
I have ruined so much salmon in the past but it still got eaten. Now I know how to do it properly. You are such a good teacher.
John Richards thank you. I hope you try the technique with or without the Whisky !
If you don’t like it super well done I’d suggest not putting it in the oven like this. Salmon really doesn’t need that much cooking imo. Cooking it most of the time skin side down then a quick seat in the other side before taking off the heat is all it needs. Keeping it rosy pink in the middle.
This recipe would still be tasty - just very over cooked for my liking. It’s not chicken !
Christine, Thank you so much for sharing and teaching. I love your recipes, especially your traditional Greek recipes.. You are awesome!! God Bless You and stay safe
Sue S thank you so much. Please stay safe also. We are doing our best !
Christine,
Would you please do a few episodes on technique and safety for novices? Knife handling, slicing, etc? Maybe an episode on “must haves” to build your kitchen arsenal too! I am finding major gaps in my kitchen (no sifter, pastry brush etc)! Loving these videos, especially things that are vegetarian friendly. Thank you so much!
I had the most wonderful smoked salmon at a party years ago, it was just slightly sweet smoked, the meat was tender but firm so I know that when salmon has that slight sweetness to it, it takes it to another level. Definitely going to try your recipe for pan searing!
Sounds great! My apologies for the late reply.
Beautifully done!
I don't like running the oven in the summer so what I do is melt some butter and lime together and pour it over the seasoned fish as soon as it goes into the pan. I brown the bottom of the fish and then the sides and the top. I turn the heat down to very low and place a well fitting lid on top. I let it cook gently with the lid on for about 6 -10 minutes depending on the size of the salmon. When I plate it, I drizzel just a bit more lime butter over the top.
I like your test for doneness. I've been doint it that way since my grandmother taught me as a kid.
oh, wow, thanks so much Christine....been looking for a tasty salmon recipe.....now I have one thanks to uuuuuuuuu....got some orange vermouth....gonna try it this week......grazie mille.....
You are so welcome ! I hope you tried and loved it
I love this recipe! I tried this yesterday and it tastes amazing! You are my favorite chef!
Thank you so much! I'm so glad you love my method for salmon .
I've tried different methods of pan searing salmon but was always disappointed. The salmon was perfect and the glaze was so so good! Thanks!
Susan Kopf yeah! I absolutely love it also. Thank you
Will definitely give this a try. Never really cooked any kind of seafood because I didn’t really know how. But now that we live in a seaside town in New England, I’d better learn; wife will be very happy! Thank you!
rlpat88 oh then this is your time to master the seafood for sure. You will have to try my scallop recipe , which you’d have amazing fresh scallops for in New England ! Stay well and see you in the kitchen
I have eaten salmon which I purchased from Schwan's Home Delivery company and it looked nice, but I was never able to get it cooked the way I guess it should have been and I never tried it again. When in the Air Force I don't remember them serving us any salmon. The way you cooked it have me wanting to try cooking it again. The fish you cooked looks so delicious and it had my mouth watering while hearing you describing it.
Oh mamma mia. I love this recipe. Thank you.
My pleasure 😊
Your delivery's so good
Your pan interests me. Looks lined with a kind of Teflon? Love all your recipes. You are reliable!!!
The pan is le Creuset cast iron , lined with a matt enamel. It cooks like cast iron but doesn't need to be seasoned. It's quite a great pan. Thanks for watching
It is a cast iron pan not Teflon.
I watched this recipe with great interest because I love salmon but don't know how to cook it. Correction, I do now know how to cook it. I followed your instructions exactly in preparation on the stove top and then in the oven and it was perfect. Probably the best salmon I've ever had. But I changed one thing, instead of a maple whiskey glaze I made a black bean w/ chili oil, soy, honey and Ginger glaze. it was a piece about 5 ounces and I really intended to eat it in two meals but I lost the plot, it was sublime.
That is so amazing. And I love that you improvised with your own flavours ( good choice ) but kept the technique and loved the results. Thank you
Another great recipe from your quarantine kitchen! Your excitement to taste just after finishing simply reveals your confidence, expertise and passion! Can we replace whisky with lemon juice or any other liquid other than alcohol? Thanx Christine ... Stay Safe!
Sheji Kazmi thank you! It’s true I cannot contain myself. Absolutely , try either lime or lemon instead of whisky. It will be perfection
Thank you , you’re the best
You are most welcome
Yummy 😋, thanks for the tip on how to cook protein 💓💕
Thank you ! My pleasure
Loved the outcome of my salmon perfectly cooked and delicious.
diana lagarde so glad you tried it. Isn’t it delicious ? Thank you
Thanks Christine. We are having salmon tomorrow!
Ghyslaine Belanger oh it’s gonna be good ! 😀
Love that! Have been looking for the perfect salmon recipe and I think this is it - ευχαριστώ 🙏
Perfect! Thank you .. It is a winner.
Allo Christine!
I can wait to try ! Whiskey, delicious! ME TO! With quarantine didn't go into the liquors cabinet!Thank you for sharing another version of pan fry Fish! 🍷🍷🍽🙏🙏😎😎
Ginette Cataford I thought you would like this one. It’s slightly different and perfect for a rich salmon. 👏👏😀
Christine I am an Indian who knows the spices very well and very picky for perfection.
OMG... You nailed it, Salmon cooked the Best way. Please share the time and the temperature of the oven.
THank you so much ! My apologies , as I just noticed your question. The full recipe for salmon is just below the video in description . Just click " SHOW MORE" on computer. On mobile device, click the down arrow to the bottom right of video. Thank you
Yummy! I love fishing salmon
Grazie Mille Christine!! Quel salmone sembra delizioso!!
Charisse Termini Grazie Mille. !
OMG I love this, thank you. You made me so hungry I am doing that this weekend.
David Macias thank you ! Hope you loved it.
Looks good
Gorgeous delicious I will definitely be trying that sauce. I brown both sides then just put the sauce on top. And by the way that was not a splash of whiskey 😂🤣😂
Haha ! Well the splash is under dispute ! Thank you for watching
Beautiful 🤩😋
Good one Christine
Geo Mondiale thank you !
Now that's a great little recipe. I love salmon but so tired of poaching it. Thanks for a tasty idea.
mofnn24 I think you will love it. Thanks for watching
Love your vids
Geo Mondiale thank you so much !
Christine....Brilliant fun...possible to suggest a wine list with your creations?
Nice
Dont go away after quatantine! Christine's After Quarantine Kitchen. I love your recipes and your tevhniques. Ive made the Calzones 2×. My college kids stopped ordering out! They love it!".
It was a request. Do you have a good pizza dough and pizza sauce? Also just a pomodoro sauce? Thank you! I thought I would never master the Calzone in my life time!
I absolutely love that you mastered the calzone and even more importantly that your college kids stopped ordering take out. I will have to work on a pizza video but that will take some time. You can use the calzone recipe as a pizza dough also.
Love your channel and love how you teach .. New subscriber.. 👍🏽😍
Thank you so much for the SUB ! I hope you try this pan seared salmon. It is $$$.
Looks delicious. You never fail. That tip with the knife to check whether it is cook or not. Does that apply to steak as well and to all types of fish or just salmon?
Jupe367 thank you ! The knife tip works for any fish. For meat you need a thermometer for accuracy . I hope you try it. 👏👏
Yay! Cast iron! God bless your cotton socks.
Cast iron is the only thing to cook with!
I don't have an oven. What should I do to finish this?
Instead of working I find myself binge watching you! Love the channel and your food looks scrumptious!! You certainly sound American lol.
Iam Amc sorry ...for making you miss work LOL. I am Canadian but most think I am American. LOL. Stay safe
Wow! Love this recipe. Is there a difference if I go whisky 🥃 vs bourbon ?
Bosko Scepanovic Agent Bosko using bourbon will give you a slightly sweeter profile whereas the whisky will give more punch. 😍
I share the skin of the salmon/cod. I eat half and with the other half I finish it in the oven and make fish chips for the dogs. They love it.
Tele Opinions lucky dogs. ( and you too) sounds great .
Hello, I am new to your show, and a low skilled cook. I have two questions regarding your frying pan. Is it enameled cast iron? I ask because you did the palm test as a means of determining if the pan was hot enough to begin searing the fish. At the same time, no oil was in the pan, so it appeared safe to bring that enameled frying pan up to temperature without causing enamel damage. All of that seemed to be a contradiction to the enameled cast iron instructions I have read about and considered when using these tools. Any thoughts regarding how to drive these enameled vessels? Thank you for your consideration.
Thanks for your question and watching. Yes, my pan has a black enamel coating on the cast iron and they are not recommended for "dry cooking". I always ensure that the pan is on medium heat so it gently heats through before adding the protein - as per video. That will prevent damage to the pan. Advice is to give people best practices to maintain the pan for long life. I take very good care of this pan and have had it for a long time, using this method shown in video. I always use fat when I am sauteeing or any other king of pan frying , so the interior is not being damaged. I also avoid scratching with s/s tools. It's a complicated topic but I hope I have answered your questions . Avoid super high heat , at all cost , also .
Merci mon amour!!!
Super 💖
Looks absolutely delicious. I like to use a thermometer to gauge level of doneness. What should the internal temperature be fot salmon??
For Atlantic salmon I would suggest between 125 D -130 D F max. Thanks for watching .
Excelente 👍❤️🫶
Love your recipes!!! Thank you so much! What type of mustard seeds did you see in this recipe?
Thanks so much ! I used brown mustard seeds for this salmon. Not super spicy as black but still a nice intensity to contrast the maple and whiskey .
Great recipe Christine. Must try it. I keep noticing a steel plate/pan in the oven. It is a heat sink or just to catch any drips during baking/roasting??
Glenn Iwasa thank you. About the plate you see, it’s a cast iron griddle that I just keep in the bottom of my oven because I bake bread a pizza dough on it. It’s crazy heavy so I just leave it there. It does affect the heat transfer so if I’m make cakes , for example , I place pan on a different rack . I hope that explains it.
@@ChristineCushing Thanks Christine. Keep up the great videos. I enjoy them.
Again, you make you dishes look so easy to make. The big metal plate in the oven, is that always there ? I wonder if that helps put more direct heat to the bottom of the pan. Stay safe !!
look above she answers that question for Glenn Iwasa. Cheers
I’m going to try it
Hi there,please please,I am extremely allergic to mustard please suggest something different, maple syrup,whiskey and ?.
I would use either lemon , lime juice and a little ginger for a spicy kick, in place of the mustard. You will love it! I hope this helps
I don't have mustard seed, can I skip it without changing the taste?
You can skip the mustard seed but maybe brush on some prepared mustard. Thank you
I have a non-stick cast iron pan, but it has the grill lines. Could I use it for this? Best, Speros
TABL3SIX yes you can absolutely use a grill pan. Just make sure it’s super clean . I think you will love it. Enjoy !
A way I love to cook salmon fillets is to marinate them first in a combination of soy sauce and ginger powder (fresh sliced ginger works really well too). I put the fish and marinade into a large storage bag and let them sit in the fridge for at least an hour, maybe more. I then put the fish and the marinade into a glass baking dish (large or small depending on how many pieces I'm cooking) season lightly (no salt because the soy sauce will be salty) with a touch of cracked black pepper and garlic powder, and then bake that uncovered in the oven at about 350 for 20 - 30 minutes (again, depending on how many fillets are in the dish. That's it. I will spoon some of the marinade into a little dish for dipping as I eat.
Why don't you do a cooking channel Craig. But for this forum it's about the recipe that Christine presented.
Whats your best cookbook for seafood?
is it wrong to put vodka instead of whiskey?
Well the Vodka could also be good, it just wont' have the same flavour profile. :) Thank you
Hi Christine 😃 If we don't have maple syrup, can we replace it with something else?
You can absolutely use honey in stead of maple syrup. I would maybe add just a bit of lime juice of lemon juice also. ( just very little ) I hope this helps
Thank you so much 😄 Also is it possible to use other kinds of alcohol?
What sides go with it. Thank you.
Thanks for sharing! I made your dad's banana bread and it was A HIT
Yuri Ferreira 👏👏that’s amazing !
Excellent you are the best you may our mouse watering
Thank you so much 😀
I love cooking fresh New Zealand salmon. Fry in pan medium heat and love eating the crispy skin first, peeling it off where there is a juicy tender fat layer on it 😀😁
Oh that crispy skin is just the best. Stay safe and see you in the kitchen!
Hi Christine, it's Lisa Yee again, I would like to ask if this same technique for pan-fried salmon will work for sashimi-grade tuna?
Yes, absolutely. What i would change though is just do the searing part in pan and keep the fish completely rare in middle. A sashimi grade tuna should not be cooked through. You want to sear the outside and keep the middle rare. I hope this helps.
@@ChristineCushing yes this does help! Thank you, I'm going to make a dipping sauce with such beautiful Asian ingredients I can't wait. Really enjoy your videos, I spent the summer taking cooking lessons from you. I'm finally learning how to cook! I live in Georgia, southern US. I'm not crazy about the traditional southern food 🙊🙉🙈🌹💐 Thank you!
Hey Christine, this is Lisa Yee in Georgia again, and I have a question- I received some frozen tuna from commercial place that mails frozen meat, it's been in the freezer for over a year, I'm not sure it is sashimi grade. Would it be okay to use that for ceviche? How about using it for a Pan sear? Thank you so much, I've learned a lot from your cooking videos and my cooking is so much better, even my husband think so! Yikes!
Superbe! Laszlo Montreal Photog.
Thank you. It’s one delicious way to cook salmon
If you do overcook your salmon, put some tzatziki on it and it will be fantastic.
All Atlantic salmon are farm raised. Never eat farm raised sea food.
YOU ARE SO CUTE, WITH YOUR EXTRA HUGS AND ALL!
It looked tastey.....but it didnt look much like an 'egg custard tart'...hehe....only joking😁
andrew maw haha. !
Great dish! 😋😋🤤🤤👏🏾👏🏾 But the camera work sucks! 😡
Are you single?
She yups too much...
Quarantine. Hum? Thats word getting old already. Food is food. Why mix it up with misery. Get rid of it.