The PERFECT Seared Salmon Recipe
+ the best aji verde sauce
Salmon is a protein that is easy to cook, but hard to master. The way I love to eat it is with ultra CRISPY skin (it’s like a potato chip,) with a soft tender center. With these simple tips, you can ensure you make the perfect salmon every time!
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Here are the TOP tips & tricks:
Buy wild Alaska salmon. Not only is this type of salmon a guaranteed flavor-packed ingredient, but also a sustainable and responsibly sourced one. ALL seafood from Alaska is wild and sustainably caught.
Dry the salmon well before cooking. Using a paper towel, dry the flesh and skin of the salmon. If you have time, pop the dried salmon in the fridge skin side up to dry it out even more.
Drizzle a small amount of oil and season the fish. This will help the seasoning adhere.
Get a pan nice and hot over medium-high heat, add oil, and then add the salmon, skin side down.
Use the side of the fish to tell you when to flip. Once the color change reaches the center, flip and cook the other side to your preferred doneness. For medium rare, it should still be a touch opaque in the center.
Now, my favorite sauce to go with salmon (and many other things) is my take on a Peruvian aji verde sauce. It’s spicy, creamy, and fresh.
Get the full recipe for the salmon and sauce below!! PDF print out is on the bottom :)
Seared Salmon with Aji Verde
Salmon Ingredients:
Wild Alaska king salmon filets (this is my top preference for seared salmon, but Alaska keta salmon would be another great choice. You can also use Alaska sockeye, coho, or pink salmon.)
Olive oil
Salt and pepper
Aji Verde Sauce Ingredients:
1 bunch cilantro
1/4 cup fresh basil leaves
2 cloves garlic
1/2 inch of ginger, peeled and chopped
4 green onions, roughly chopped
1 jalapeño, deseeded and roughly chopped
1 Serrano, roughly chopped
2 limes, juiced
1/3 cup olive oil
1/2 cup Mayo
3 tbsp Parmigiano cheese
Steps:
For the Salmon
Pat dry the Alaska salmon filets with paper towels, and if time permits, let them sit in the fridge on a plate, skin side up, for 30 minutes—24 hours.
Right before cooking, add a small amount of oil to the skin side of the salmon and spread out evenly. Season it generously with salt and pepper on both sides.
Get a pan (hybrid, stainless steel, or nonstick) nice hot over medium high heat. Once hot, add a drizzle of oil and spread evenly. Gently place the salmon skin side down, placing it away from you.
Use the side of the fish to tell you when to flip. Once the color change reaches the center, flip and cook the other side to your preferred doneness. For medium rare, it should still be a touch opaque in the center. This typically takes about 2-3 minutes per side, but keep a close eye. Do NOT try to move the salmon prematurely on the skin side. Wait until the crust has formed, at which point the salmon will easily release.
Remove from pan to eat and serve with sauce. Enjoy!
For the sauce
1) Add all but the last two ingredients into a blender or food processor. Pulse to chop.
2) Add in the mayo and Parmigiano cheese. Blend for 2-3 minutes, scraping down the sides as necessary, until evenly smooth and blended.
ENJOY!!!!
Here is a PDF printout version for you:
As always, if you have any questions, feel free to ask! And if you recreate this beauty, please take pictures and share them with me!!! I LOVE to see your recreations ❤️