Recipe — 20 minutes · serves 2 · Easy
Pan-Seared Salmon with Lemon Herb Aioli
Crisp-skinned salmon fillet finished with a spoonful of lemon herb aioli. Twenty minutes, one pan, no fuss.
Buy the fish for this recipe
Ingredients
- —2 salmon fillets, about 170 g (6 oz) each, skin on
- —1 tbsp neutral oil
- —1 tbsp butter
- —Flaky salt and cracked pepper
- —2 tbsp lemon herb aioli
- —Lemon wedges, to serve
Method
- 01
Take the salmon out of the fridge 20 minutes ahead and pat the skin completely dry.
- 02
Salt the skin only and let it sit five minutes so the surface dries further.
- 03
Heat the oil in a heavy pan until it shimmers. Lay the fillets in skin-down, away from you, and press flat for ten seconds.
- 04
Cook 80% of the way through on the skin — you'll see the colour climb the side of the fillet — about 5 minutes.
- 05
Flip, add the butter, and baste for one minute. Pull at 50°C (122°F) in the centre for medium.
- 06
Rest three minutes, then spoon the lemon herb aioli alongside and finish with lemon and flaky salt.
From the counter: Sockeye is leaner than Atlantic — cook it a minute less or it tightens up.