Pan Seared Scottish Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin edge with kosher salt and black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Pan-sear

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1.5 tbs olive oil and swirl. Place salmon fillets skin-side down, pressing gently for 10 seconds to ensure even contact. Cook skin-side down without moving 4–5 minutes until skin is crisp and you can see the fillet cooking most of the way up the side. Flip carefully and cook 1–2 minutes more, basting with 1 tsp of the honey-sriracha glaze (see glaze step) until just medium (internal ~125–130°F / 51–54°C) for moist salmon. Remove to a warm plate and tent with foil to rest 3–4 minutes.

While salmon rests, combine honey, sriracha, 1 tbs soy sauce, rice wine vinegar, lime juice and minced garlic in a small saucepan. Warm over low heat, stirring until honey liquefies and ingredients are combined, about 1–2 minutes. Do not boil. Taste and adjust heat/sweetness (add extra sriracha for more heat). Keep warm; use 1 tsp for basting while searing and reserve remaining glaze to brush finished salmon.

If you don’t have roasted garlic ready: preheat oven to 400°F (200°C). Slice top off a head of garlic, drizzle with olive oil, wrap in foil and roast 30–35 minutes until soft. Use approx. 6 cloves for this purée. For the purée: bring a small pot of salted water to a boil, add peas and blanch 1–2 minutes if fresh or 30–45 seconds if frozen; drain and immediately plunge into ice water to preserve color. Drain again.

In a blender or food processor, combine blanched peas, roasted garlic cloves, 1 tbs butter, 2 tbs heavy cream and 1/2 tsp salt. Blend until smooth, adding water or vegetable stock 1 tbsp at a time to reach a spoonable purée consistency (about 1–2 tbs). Taste and adjust seasoning with pepper and more salt if needed. Keep warm or reheat gently before plating.

Make Napa slaw: in a bowl combine thinly sliced Napa cabbage, shredded carrot, 1 tbs rice wine vinegar, 1 tsp sesame oil, 1/2 tsp sugar and 1/4 tsp salt. Toss and let sit 5–10 minutes to soften and meld flavors. Drain any excess liquid before plating.

Quickly blanch snap peas: bring a small pot of salted water to a boil, add snap peas and cook 30–45 seconds until bright green and crisp-tender. Drain and plunge into ice water. Toss drained snap peas with a light drizzle (about 1/2 tsp) of sesame oil and a pinch of salt. Arrange red cabbage (raw, very thin) separate from Napa slaw or gently toss some red cabbage into the slaw if you prefer combined textures.

Whisk together 2 tbs soy sauce, 1 tbs mirin, grated ginger, 1 tsp honey and 1/2 tsp sesame oil until honey dissolves. Taste and adjust balance—add a splash of water if too salty. Stir in sliced scallions if using. Warm very briefly (10–15 seconds) in the microwave or over low heat if preferred warm; otherwise serve at room temperature.

Spoon a generous smear (about 1/4–1/3 cup) of the roasted garlic pea purée onto each plate as a base. Arrange a portion of Napa slaw and a little red cabbage beside the purée. Place 4–6 snap peas artistically next to the slaw.

Place the rested salmon fillet on top of the purée or slightly overlapping to show the crisp skin. Brush the top of the salmon with remaining honey‑sriracha glaze (about 1 tbs per fillet). Drizzle 1–1.5 tbs of the ginger‑soy sauce around the plate (not directly over the crisp skin) to add finishing flavor.

Garnish with toasted sesame seeds, microgreens or cilantro, and a lime wedge. Serve immediately so the skin stays crisp.