Pan Seared Salmon Recipe

Prep

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt (about 1 tsp total) and black pepper.

Heat pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear

Place salmon fillets skin-side down in the hot pan, pressing gently for 5–10 seconds to prevent curling. Cook undisturbed for 4–5 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Finish

Flip fillets carefully and add 1 tablespoon unsalted butter to the pan. Spoon the melted butter over the tops for 30–60 seconds to finish cooking (internal temperature ~125–130°F / 52–54°C for medium-rare to medium). Remove to a plate and squeeze the juice of half a lemon over the fillets. Tent loosely and keep warm while plating.

Prep stock

Keep 4 cups of stock simmering in a small saucepan so it's hot and ready to add to the rice.

Sweat aromatics

In a separate medium saucepan or deep skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely minced shallot and cook, stirring, until translucent (about 2–3 minutes). Add 1 teaspoon minced garlic and cook for 30 seconds until fragrant.

Toast rice

Add 1 cup arborio rice to the aromatics and stir to coat the grains with fat. Cook, stirring, for 1–2 minutes until the edges of the rice are translucent and it smells slightly nutty.

Deglaze

Pour in 1/2 cup dry white wine and stir until mostly absorbed by the rice.

Cook risotto

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. Stir frequently and allow most of the liquid to be absorbed before adding the next ladle. Continue this process for 18–20 minutes until the rice is creamy but still has a slight al dente bite. You may not need all 4 cups; stop when texture is right.

Finish risotto

Remove from heat and stir in 2 tablespoons unsalted butter, 3/4 cup freshly grated Parmesan, 1/2 cup sliced fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. If the risotto seems too thick, stir in 1–2 tablespoons of hot stock to loosen to a creamy consistency.

Roast or sauté

Choose one method: 1) Roast: Preheat oven to 425°F (220°C). Toss 12 oz seasonal vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet and roast 10–15 minutes until tender and lightly caramelized. 2) Sauté: Heat a skillet over medium-high heat, add 1 tablespoon olive oil, then the vegetables. Cook, stirring occasionally, 6–8 minutes until crisp-tender and browned in spots. Season with salt and pepper.

Finish

When vegetables are done, squeeze the juice of the remaining half lemon over them and toss to coat.

Spoon a generous portion of basil–Parmesan risotto onto each plate. Arrange seasonal vegetables alongside. Place a pan-seared salmon fillet on top or next to the risotto. Spoon any reserved pan juices from the salmon over the fish. Garnish with a few more basil leaves and a light dusting of grated Parmesan if desired. Serve immediately.