Pan-seared king salmon is an easy, delicious, near fool-proof way to enjoy one of the prime fish of the Pacific Northwest. Tarragon butter adds an extra fall-flavored flavor burst.
Heat a medium non-stick cast-iron frying over medium-high heat. Add 2 tablespoons butter.
Place your salmon fillet skin side up. Sear for about two to three minutes.
Flip the fillet and let it cook for eight or so minutes. Then add a splash of chicken stock, wine or water and cover with another inverted pan to steam. Let it steam for another minute or so.
Remove the lid, add a tablespoon or so of tarragon butter (butter with tarragon mashed into it) and replace the lid. Let this cook for another minute or so, with the heat off.
The salmon’s done when it’s pink and the flesh starts to separate. Be sure not to let it cook too long!
We enjoyed ours with kabocha risotto with tarragon and leeks (recipe coming soon!)
- fillet of salmon (approx. 8 oz), skin on
- 3 tablespoons butter
- splash of chicken stock, white wine or water
- fresh tarragon leaves
- Mussels in a Braised Fennel and Leek Sauce (seattlefoodshed.wordpress.com)
- toasted orzo with corn, thyme, tarragon, and chives (foodiejoanie.wordpress.com)