EFK Kitchen Ready

EFK Mediterranean Salmon

Garlic-herb salmon seared until golden and finished with lemon and parsley for a simple Mediterranean-style family dinner.

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From the EFK recipe collection

Prep: 10 min
Cook: 15 min
Total: 25 min
Yield: 6 servings

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Ingredients

6 salmon fillets
2 tbsp extra-virgin olive oil
4 garlic cloves, minced
Zest and juice of 1 lemon
1 tsp dried oregano
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Directions

1. Pat the salmon dry. Combine olive oil, garlic, lemon zest, oregano, paprika, salt, and pepper and coat the salmon evenly.
2. Heat a seasoned de Buyer skillet over medium-high heat. Sear salmon skin-side down when applicable until the skin is crisp and the fish is well browned.
3. Flip and finish gently until the thickest portion reaches 145°F. Remove promptly so the salmon stays moist and flaky.
4. Finish with fresh lemon juice and parsley and serve immediately.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12-inch or 14-inch carbon-steel skillet; fish spatula; instant-read thermometer; BlueStar range.

Food safety & storage

Cook salmon to 145°F. Refrigerate cooked salmon promptly and use within 3 days. Reheat gently to avoid drying the fish. Do not leave cooked seafood at room temperature longer than 2 hours.

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