Sunday, January 8, 2012

Simply Delicious: Pan-Seared & Oven-Roasted Salmon

In food and cooking, simple tastes and preparations can sometimes be overlooked.  But the truth is, simple--done right--is hard to trump.  Simple, yet exquisite, preparation and execution allows the true tastes and textures of food to take the lead. 

I love the entire spectrum of cooking and, admittedly, I get my share of thrills from taking on--and mastering--involved dishes and techniques.  But I equally appreciate and welcome those dishes that yield the most amazing tastes and results without the big production that can be deemed synonymous with great food.

This appreciation rings true with one of my favorite salmon preparations.  Minimal ingredients--olive oil, salt, pepper, salmon--coupled with some exceptional techniques known for making food taste most wonderful = my pan-seared and oven-roasted salmon.  The perfect sear outside and moist, flaky salmon inside yields what could easily be a restaurant quality dish that's nothing short of simply delicious.

Happy Eating!

Pan-Seared & Oven-Roasted Salmon

Pan-Seared & Oven-Roasted Salmon
Salmon Fillet
Olive oil
Kosher salt
Freshly ground black pepper

Pre-heat oven to 425 degrees F.

Lightly drizzle olive oil on salmon fillet(s) and season liberally with salt and pepper.  Pre-heat an oven-safe skillet over medium-high heat.  Add salmon fillet(s) to hot skillet and sear on each side for 2 minutes each.  Place skillet in pre-heated oven and roast for an additional 7-10 minutes, depending on the size of the fillet(s).  (Be careful not to overcook!)  Remove from oven, dress with freshly squeezed citrus juice and enjoy!    


  1. I used your technique for salmon and it was the first time I have cooked salmon where it tasted like a restaurant. The timing and searing method was perfect, as was the oven temp. THanks! Definitely bookmarking this blog.

    1. So glad you liked the recipe! And welcome to the D.M.R. Fine Foods community!

  2. My boyfriend loves this recipe so much that I now hate salmon! LOL! Seriously, thanks so much for a no fail recipe!

  3. Do you remove skin on salmon before searing?

    1. Hi Becky, the recipe works great either way, but I actually prefer the skin on. I season it with salt and pepper, and it becomes crispy during the searing and roasting processes.


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