Pan Fried Salmon

After multiple attempts to make restaurant style salmon, Cooks Illustrated provided a fool-proof recipe in the Jan/Feb 2011 issue. The salmon is flakey, tender and has  a lightly sweetened top. I enjoyed the salmon with an asparagus risotto.

Adapted from Cooks Illustrated

  • 1 tsp light brown sugar
  • 1/2 tsp salt
  • 1/4 tsp cornstarch
  • 4 skin on salmon fillets
  • black pepper
  • 1 tsp vegetable oil

Preheat oven to 300 degrees with the rack in the middle position. Combine sugar, salt, corn starch in bowl. Pat salmon with paper towels, sprinkle pepper and brown sugar mixture on flesh side of salmon. Heat oil in pan until just smoking. Place salmon, flesh side down and cook for one minute. Flip and cook skin for one minute. Move pan into the oven until center of salmon is 12 degrees on thermometer (7-10 minutes).

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