Jul 14 2026
Restaurants›Jake and Telly’s Greek Taverna›Seared Salmon Recipe

Seared Salmon Recipe

Inspired by Jake and Telly’s Greek Taverna
Time40m
Serves2

Sustainably farm raised salmon filet from Scotland, pan seared and finished with lemon, dill and caper butter, served with herbed rice and sautéed spinach

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Ingredients

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For the Salmon

For the Herbed Rice

For the Sautéed Spinach

Method

Cooking the Salmon

  1. 1

    Prepare the Salmon

    Pat the salmon filets dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Heat the Pan

    In a large skillet, heat the olive oil over medium-high heat until it shimmers.

  3. 3

    Sear the Salmon

    Place the salmon filets skin-side down in the hot skillet. Cook for 4-5 minutes without moving them, until the skin is crispy.

  4. 4

    Flip and Finish

    Gently flip the salmon filets and add butter, lemon juice, dill, and capers to the pan. Cook for an additional 3-4 minutes, basting with the butter mixture until the salmon is cooked through.

Making the Herbed Rice

  1. 5

    Rinse the Rice

    Rinse the rice under cold water until the water runs clear to remove excess starch.

  2. 6

    Cook the Rice

    In a saucepan, combine the rinsed rice, water or broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

  3. 7

    Add Herbs

    Once cooked, fluff the rice with a fork and stir in the chopped parsley.

Sautéing the Spinach

  1. 8

    Heat the Oil

    In a separate skillet, heat the olive oil over medium heat.

  2. 9

    Sauté the Garlic

    Add the minced garlic and sauté for 1 minute until fragrant.

  3. 10

    Add Spinach

    Add the fresh spinach to the skillet. Sauté, stirring frequently, until the spinach is wilted, about 3-4 minutes.

  4. 11

    Season

    Season with salt and black pepper to taste, and remove from heat.

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