Seared Salmon Recipe

Prep and season

Pat salmon fillets very dry with paper towels. Season both sides lightly with kosher salt and black pepper, pressing to adhere.

Sear

Heat a large heavy skillet (cast-iron preferred) over medium-high until smoking-hot. Add 1 tablespoon olive oil and swirl. Place salmon fillets skin-side down, pressing gently for 10 seconds to ensure even contact. Cook without moving 4–5 minutes until skin is deeply browned and crisp and the fish is cooked about two-thirds of the way up the sides.

Finish

Flip fillets and add remaining 1 tablespoon olive oil. Cook 30–60 seconds more for medium (adjust time ± for preferred doneness). Transfer to a warm plate and rest 2–3 minutes while finishing components.

Prepare vegetables

Trim and core fennel; thinly slice crosswise into 1/4-inch slices (reserve fronds for garnish if desired). Core and cut red pepper into large strips. Slice zucchini into 1/4-inch half-moons. Toss vegetables with 2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp pepper.

Char

Heat a grill pan or a second large skillet over high heat until very hot and lightly smoking. Working in batches if needed, spread vegetables in a single layer and cook without moving 3–4 minutes per side until well-charred and tender-crisp (fennel may take slightly longer). Transfer to a bowl and keep warm.

Make tahini yogurt

In a bowl whisk together 1 cup cultured yogurt, 3 tbs tahini, 1 tbs lemon juice, 1/2 tsp grated garlic and 1 tablespoon water until smooth and slightly loose. Taste and adjust: add a pinch of salt or another 1/2 tbs water if too thick. The mixture should be creamy and spreadable.

Assemble garnishes

Slice pickled Fresno chilies thinly. Combine 2 tsp pomegranate molasses with 1 tablespoon extra-virgin olive oil to make a drizzle. Chop or chiffonade mint leaves and lightly toast sesame seeds in a dry pan until fragrant (optional).

Spread 2–3 tbs of the tahini yogurt in the center of each plate to create a base.

Arrange a generous spoonful of charred vegetables on top of the yogurt, slightly off-center.

Place a seared salmon fillet skin-side up or slightly angled over the vegetables.

Scatter pickled Fresno slices and fennel fronds over the fish and vegetables.

Drizzle pomegranate molasses-olive oil mixture in a thin stream over the dish; finish with a small spoonful of pomegranate molasses directly on the plate if desired for sweet-tart contrast.

Sprinkle sumac over the salmon and vegetables, scatter mint chiffonade and microgreens, and finish with a light drizzle of extra-virgin olive oil and toasted sesame seeds.

Serve immediately with lemon wedges alongside for squeezing.