Seared Atlantic Salmon Recipe

Prepare and season

Pat the salmon fillets dry with paper towels. Season both sides evenly with kosher salt (about 1⁄2 tsp per fillet) and freshly ground black pepper. Let rest at room temperature for 10 minutes.

Heat pan

Heat a large heavy skillet (cast-iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add 2 tablespoons olive oil and swirl to coat.

Sear skin-side down

Place the fillets skin-side down in the pan, pressing gently for 10 seconds to ensure even contact. Cook without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way through (you should see the cooked flesh rising up the side).

Finish and baste

Flip the fillets carefully and add 1 tablespoon butter to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the salmon while cooking for another 1–2 minutes for medium doneness (internal temperature about 125–130°F / 52–54°C). Cook up to 3 minutes for medium-well (135°F). Remove from heat and let rest 2 minutes.

Prepare vegetables and herbs

Peel, pit and dice the avocado into 1/2-inch cubes. Peel (if desired) and dice the English cucumber into 1/2-inch pieces. Finely mince the red onion, dill and chives.

Combine salad ingredients

In a medium bowl gently fold together the QUEEN crab meat, diced avocado, diced cucumber and minced red onion. Be careful not to mash the crab or avocado.

Dress the salad

In a small bowl whisk together lemon juice, 1 tablespoon extra-virgin olive oil, sea salt and 1/2 teaspoon freshly ground black pepper. Pour the dressing over the crab mixture and gently toss to coat. Taste and adjust seasoning, adding more lemon or salt as needed. Fold in chopped dill and chives just before serving.

Place a generous spoonful of the crab-avocado-cucumber salad onto each plate or arrange it alongside the seared salmon fillet. Set the salmon fillet on the plate, skin-side up or down per preference.

Drizzle a small amount (about 1 tsp) of extra olive oil over the salmon and salad, scatter microgreens or baby arugula if using, and serve with a lemon wedge alongside for squeezing.