I’m really the only person in the house who quite enjoys Salmon. So, when I’m on my own for dinner, this glorious fish often finds itself on the menu! Since my side dish of Spinach Artichoke Risotto (recipe coming soon) was going to take a bit of effort, I wanted to go with a simple preparation for my salmon. So, I went about as simple as it gets…Three ingredients (two of which were used for the side) and some cast iron.
I was a little afraid that heating the lemon zest in olive oil before searing the salmon would cause the lemon component to burn…but instead, it caramelized and stuck to the salmon flesh when I flipped the fillet to crisp the skin. In all, the combination of lemon zest and black pepper was fantastic, and the little squirt of fresh lemon juice made the flavours really pop.
Time: 10 Minutes
- Salmon Fillet
- Black Pepper
- Add some olive oil and lemon zest into a heavy bottomed pan (we prefer Cast Iron for this).
- Pat your salmon fillet dry, and sprinkle on some freshly cracked black pepper.
- When your oil is hot, place your fish flesh side down in your pan, and sear for a few minutes (time depends on your desired level of doneness and the thickness of your fillet.
- Flip your fish, and cook the skin side for a few more minutes to crisp the skin.
- When your fish flakes easily and reaches an internal cooked temperature of 145 degrees F, remove from the pan.
- Plate, squirt a spritz of fresh lemon juice atop, devour, and enjoy!