10-minute Salmon {Recipe}

I am a firm believer that the way something is cooked can make all the difference in whether someone likes a certain food or not. For example, there is nothing worse than dry, overcooked salmon. On the converse, there is nothing better than perfectly cooked salmon. I have met way too many people who claim to not like salmon or fish in general because they’ve never had it prepared properly, which is a tragedy, because salmon is not only so good for you (hello omega-3’s), but also tastes amazing.
I am here to share with you the easiest, most perfect, fail-proof salmon recipe that is bound to make the fish-haters (and lovers!) say “Yum!”
The beauty of this recipe is that it takes about 15-minutes start to finish, with a total of 10 minutes of cooking time. So, for all those times that you walk through the door after a workout hangry, you can find comfort knowing that you can be eating this in no time.

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10-minute Salmon

Ingredients

  • 5 oz filet of salmon
  • high-heat oil (coconut, avocado, or ghee)
  • salt + pepper
  • other seasonings of choice (garlic powder, turmeric, chili powder, etc.)

Directions1

  1. Preheat oven to 375° (if you have a convection oven, use the convection roast setting)
  2. On the stove, heat a cast-iron skillet over high heat for about 5 minutes, or until the pan is smoking
  3. While the pan is heating up, pat the salmon dry with a paper towel and season both sides liberally with salt, pepper, and any other seasonings you want
  4. Reduce the heat to medium and add enough oil to coat the bottom of the skillet
  5. Once the oil is hot, place the salmon skin side down in the skillet, and let it sear for 3 minutes (do not touch the salmon during this time!)
  6. At the end of 3 minutes, flip the salmon so the skin is facing up and transfer the cast-iron skillet to the preheated oven
  7. Roast the salmon in the oven for 5-7 minutes depending on the thickness of your filet (for tail pieces roast for 5 minutes, for thicker pieces roast for 7)
  8. Remove the skillet from the oven and immediately transfer the salmon to a plate with the skin facing up; this will keep the salmon from over cooking and make sure the skin stays crispy

Note: This recipe is very versatile, so you can add whatever flavoring you want. Before transferring the pan to the oven, you can degalze the pan with balsamic vinegar, soy sauce, coconut aminos, or maple syrup to add some extra flavor!

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