How to Make Pan-Seared Salmon Steaks

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and still provides richness.

salmon steaks

🥗Healthier: trout

💰Cheaper: cod

Trout is a leaner option, while cod is often more affordable.

Prepare a brine with 2 quarts of water and 1/4 cup of table salt, whisk until dissolved.

Brine the salmon steaks for 15 minutes at room temperature.

Chop 1/2 cup of parsley and add to a bowl.

Add 2 tablespoons of tarragon, 1/4 cup of olive oil, white wine vinegar, 1/8 teaspoon crushed red pepper flakes, and garlic to the parsley, mix well and taste for seasoning.

Pat the brined salmon steaks dry with paper towels to remove excess moisture.

Use a paring knife to remove the large bone and cartilage from the center of the salmon steaks, then use fish tweezers to remove any pin bones.

Tie the salmon steaks with kitchen twine to ensure even cooking.

Season both sides of the salmon steaks with salt and pepper, then dust lightly with cornstarch and brush off excess.

Heat a 12-inch non-stick skillet with 2 tablespoons of vegetable oil over medium-high heat until shimmering.

Gently place the salmon steaks in the skillet, skin-side down, cooking for about 3 minutes on the first side.

Flip the salmon steaks and cook for another 3 minutes, checking for an internal temperature of 125°F using an instant-read thermometer.

Remove the salmon from the skillet and pat with paper towels to drain any grease.

Top each salmon steak with a little chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens