Pan Seared Salmon Fillet | Christine Cushing

Pan searing a fillet of salmon is an essential skill in the kitchen that every home cook should learn. I show you step by step instructions on how to perfectly sear a fillet of salmon , or most other fish starting in a cast iron pan and then finishing in a hot oven. The unexpected but delicious glaze made with equal parts whisky or bourbon, Dijon mustard and maple syrup is mind blowing. You will get rave reviews with this technique every time. FULL RECIPE BELOW.

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RECIPE: PAN SEARED SALMON FILLET

4 pieces salmon fillets, each about 6-ounces
Salt and freshly cracked black pepper, to taste
1-2 tbsp. olive oil (15-25 ml)
1 ½ tbsp. Canadian whisky or Smoked Bourbon (20 ml)
1 ½ tbsp. grainy Dijon mustard (20 ml)
1 ½ tbsp. maple syrup (20 ml)
Lemon wedge
Preheat oven to 375 degrees F.

Drizzle salmon on both sides with olive oil and season with salt and cracked black pepper. Heat dry cast iron skillet over medium heat for about 2 min. Add the salmon, skin side down and sear until skin is brown, about 3 minutes and flip over to brown top slightly for 1 minute. Flip back over onto skin side down.

Meanwhile, combine maple syrup, Dijon mustard and whisky in small bowl. Brush glaze on top of salmon.

Transfer salmon in cast iron fry pan to preheated oven. Bake salmon until just cooked through, firm to the touch and when knife inserted in centre feels warm to touch, about 3-4 minutes depending on thickness of fish.

Serves 4

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