Salmón Al Sartén Recipe

Prep the salmon

Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt, black pepper, smoked paprika, ground cumin and garlic powder, pressing the spice mixture lightly into the flesh.

Heat the pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon olive oil and let it shimmer until just beginning to smoke lightly, about 1–2 minutes.

Sear the salmon

Place the fillets in the hot skillet presentation-side down (skin-side if skin-on). Sear without moving for 3–4 minutes until a deep golden-blackened crust forms. Reduce heat to medium, add 1 tablespoon olive oil and 1 tablespoon butter to the pan.

Finish cooking

Flip the fillets and cook 2–4 minutes more depending on thickness (internal temperature 52–55°C / 125–130°F for medium-rare; longer if you prefer well done). Spoon the melted butter over the fillets while they finish. Remove salmon to a warm plate and let rest 2 minutes. Squeeze a little lemon over each fillet before serving.

Cook the potatoes

Place cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–18 minutes depending on cube size.

Warm milk and butter

While potatoes cook, warm the milk and 2 tablespoons butter in a small saucepan or microwave until butter melts and mixture is hot but not boiling.

Mash and season

Drain potatoes well and return to the pot. Mash using a ricer or potato masher to desired texture. Pour in warmed milk-butter mixture and stir until smooth and creamy. Stir in 1 teaspoon salt, 1/2 teaspoon pepper and optional 2 tablespoons sour cream or crème fraîche for extra creaminess. Adjust seasoning to taste.

Make the vinaigrette

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar (or apple cider vinegar), 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acid, salt or sweetness as desired.

Assemble the salad

In a large bowl combine 2 cups sliced green cabbage, 1 cup red cabbage, 2 cups arugula, 1/2 cup shredded carrot and 2 tablespoons chopped parsley if using. Drizzle the vinaigrette over the greens (start with half, toss, add more if needed) and toss gently to coat. The salad should be crisp and lightly dressed.

Portion 1 generous scoop of mashed potatoes onto each plate and spread slightly. Place a dressed portion of cabbage-arugula salad beside the potatoes. Lay the rested salmon fillet on top or next to the potatoes. Spoon any buttery pan juices over the salmon and potatoes.

Garnish with a lemon wedge and sprinkle chopped chives or parsley over the dish. Serve immediately.