Seared Salmon Recipe

Prepare potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4–1/2-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Toss and coat

Place dried potato sticks in a large bowl. Sprinkle cornstarch over them and toss to lightly coat (this helps crisping). Add kosher salt, pepper and paprika; toss to distribute. If baking/air-frying, toss with 1–2 tablespoons of oil instead of the full cup used for frying.

Cook fries

For frying: Heat about 2 cups of vegetable oil in a heavy pot to 325°F (163°C). Blanch fries in batches 3–4 minutes until tender but not browned. Remove and drain on rack. Raise oil to 375°F (190°C) and fry batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with a pinch more salt. For oven method: Preheat oven to 450°F (230°C). Spread fries in a single layer on a rimmed baking sheet lined with parchment, give them space. Roast 20–30 minutes, flipping once, until golden and crisp.

Mince the garlic. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and sauté 30–45 seconds until fragrant but not browned. Add 2 tablespoons water and immediately add the spinach in batches, allowing each batch to wilt before adding more. Use tongs to toss and wilt the leaves, about 2–4 minutes total until just tender. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

Prep fillets

Pat salmon fillets very dry with paper towels (this ensures a good sear). Season both sides with kosher salt (about 1/2 teaspoon per fillet if using 4) and a light dusting of black pepper. Let sit at room temperature 10–15 minutes while fries are underway.

Sear salmon

Heat a large nonstick or stainless steel skillet over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl. Place salmon fillets skin-side down in the pan, pressing gently with a spatula for 10 seconds to prevent curling. Cook skin-side down, undisturbed, 4–5 minutes until the skin is crisp and the fish is about two-thirds cooked up the sides. Flip gently and add 1 tablespoon butter to the pan. Spoon melted butter over the tops while cooking 30–60 seconds more for medium doneness (internal temperature ~125–130°F / 52–54°C). Cook an extra 1–2 minutes if you prefer more done.

Rest and finish

Remove salmon to a warm plate and let rest 2 minutes. Squeeze fresh lemon over each fillet and sprinkle with chopped parsley.

Divide steamed spinach among 4 plates, add a portion of fries to each, and place a seared salmon fillet on top of or beside the spinach. Garnish with a lemon wedge and extra parsley. Serve immediately while fries are crisp and salmon is warm.