Pan Roasted Salmon with Herb Butter
2 Pier 33 Gourmet Salmon Portions
Salt and pepper
3 tbsp. grapeseed or canola oil
2 tbsp. unsalted butter
2 sprigs fresh thyme. Tarragon, chives or another herb
1 tbsp. chopped flat leaf parsley
1) Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
2) Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
3) Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness. Serve immediately with chopped parsley (if using) and lemon wedges.
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.