How to Pan Sear Salmon

What an insane week, right? We’ve seen record breaking heat and the state of CA is literally on fire. My friend and I were supposed to go socially distanced glamping in the Santa Cruz Mountains, which is one of the fire epicenters and being evacuated. We embraced the spirit of “Everything is Figureoutable”, and were quickly able to figure out another destination.

When we got to our destination, we went to a local grocery store to collect the assorted sundries. We may or may not have gotten locked out of our airbnb, called a locksmith, who arrived less than 2 minutes later on a one wheel, casually wearing a purple and blue wig. Not all heroes wear capes.

I’m grateful to be blessed with a sense of humor and these stories. I was still able to prepare a great dinner in less than 20 minutes.

Pan Seared Salmon with Garlicky Greens and Shiitake Mushrooms – this was my 20 minute dinner post lockout. To sear means to cook the surface quickly with intense heat. Salmon is especially forgiving if you’re scared to venture into cooking fish.

🐠Pat the salmon with a paper towel to absorb excess moisture
🐠Season with salt and pepper
🐠Heat a medium skillet over medium high heat
🐠When hot, add oil/butter/ghee and place skin skin up for 3-4 minutes
🐠Flip and cook skin side down for 1-2 minutes

This will be perfect, medium, restaurant- quality salmon.

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