Pan-Seared Silverbrite Salmon

This healthy pan seared silverbrite salmon highlights wild chum salmon with lean flaky texture and delicate pink color. A hot skillet renders skin shatteringly crisp in minutes. Fresh lemon herb butter enriches the mild fish.

Pat Silverbrite salmon fillets completely dry with paper towels and season with sea salt and black pepper. Place skin-side down in smoking hot avocado oil, pressing gently with a spatula. Cook undisturbed for five minutes.

Flip fillets carefully and spoon foaming lemon herb butter over top until cooked through. Serve alongside roasted asparagus and mashed potatoes. For another complete seafood dinner, try this salmon and mashed potatoes.

Natacha

Pan-Seared Silverbrite Salmon

Crispy wild Silverbrite salmon fillets basted with garlic lemon dill butter.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 fillets

Ingredients Method

Ingredients

  

Salmon

• 4 fillets (6 oz each) wild Silverbrite salmon fillets, skin-on
• 2 tbsp avocado oil
• ½ tsp kosher salt
• ¼ tsp black pepper

Lemon Dill Butter

• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped

Method

 

1. Pat salmon fillets thoroughly dry on both sides and season with kosher salt and pepper.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering.
3. Place fillets skin-side down and press gently for 20 seconds to prevent curling.
4. Cook undisturbed for 5 minutes until skin turns deep golden brown and releases easily.
5. Flip fillets, add butter and garlic to pan, and baste fish with foaming butter for 3 minutes.
6. Stir in lemon juice and chopped dill before serving hot with lemon wedges.