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Iron Skillet Seared Salmon

SERVINGS: 4 | Prep Time: 15 MINS | Cook Time: 15 MINS

    Instructions:

    1. Seared Salmon

      1. Preheat oven to 450 degrees (425 degrees with convection)
      2. Cut Salmon filets to 2"-3"
      3. Melt butter over medium high heat in an iron skillet and place fish in the skillet with skin side down into the iron skillet. Let the fish sear for about 1 minute.
      4. Carefully flip and while the skin side sears for an additional minute, add your salt, pepper, Oregano, and Thyme.
      5. Transfer to preheated convection oven, bake for approximately 7 minutes or until fish is thoroughly cooked and flaking with a fork.
    1. Creamy Leek Sauce

      1. Cut leeks into ½" slices. Rinse and drain thoroughly.
      2. Melt butter in saucepan over medium low heat. Add leeks. Increase heat to medium and sauté for about 2 minutes.
      3. Add Lemon Juice and Chicken broth and simmer until leeks are tender. About 5 minutes.
      4. Add whipping cream, chives, and thyme and simmer an addition 1-2 minutes.
      5. Salt and Pepper to taste.
      6. Transfer mixture to Frigidaire Professional Blender, and pulse until smooth
      7. Serve on side of Salmon for easy dipping

    Crank up your cooking tip:

    Convection ovens require a lower temperature, for this recipe cook at 425 if using a convection oven.

Ingredients:

  1. Iron Skillet
  2. Seared Salmon
  3. 2 TBSP. Unsalted Butter
  4. Salt & Pepper to taste
  5. 1 TBSP. Fresh Oregano
  6. 1 TBSP. Fresh Thyme

Leek Sauce

  1. 4 TBSP. Butter
  2. 3 Leeks (white and light green parts) sliced
  3. 1/3 cup fresh lemon juice
  4. 1/4 cup heavy whipping cream
  5. 1/4 cup chicken broth
  6. Fresh Chives
  7. Fresh Thyme
  8. Salt and Pepper to Taste