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Welcome to my kitchen! Here’s a quick, easy and delicious stovetop recipe.
I thought I was going to make burgers last night ~ so there I was, headed for the meat counter of my nearby market. But as I rolled my cart past the fish department, I couldn’t resist the glistening, ultra-fresh slab of salmon filet.
Salmon is one of my favorite main dishes to cook (and eat, for that matter). It’s delicious, it’s versatile, and thanks to the minerals, omega-3 fatty acids and other healthful nutrients it contains, it’s also really, really good for you.
You can see why I couldn't resist this piece of salmon!
Depending on the size and shape of the piece I’m buying, I prepare salmon in quite a few different ways. For this particular filet, which was fairly uniform in thickness, I decided to combine several cooking techniques to get the results I wanted. There’s pan-frying/sauteéing (to get the skin nice and crisp), steaming/braising with the lid on (to help cook the fish through), and the nifty cooking-from-the-top-down-with-hot-butter trick that I see lots of chefs doing on the TV cooking shows. (I think I even saw Julia Child do it once!)
Here’s a simple, step-by step outline of my method:
* Rinse salmon with cold water; pat dry and sprinkle with a little salt.
* In a heavy pan (e.g. cast-iron), over medium heat, melt butter until it bubbles and turns slightly brown. (It’s fine to substitute olive oil or other vegetable oil, or to use a mix of butter and oil.)
* Stir in some finely cut ginger, push it to the side of the pan, then slide in the salmon, skin side down.
* Cook for 3 to 5 minutes (more for thicker pieces), spooning the hot butter and ginger over the salmon several times during cooking.
* Cover pan and continue cooking for about 2 more minutes.
* Remove lid, test salmon for doneness, and continue cooking until it is just cooked through.
* Spoon hot butter and ginger over the top, squeeze on a little lemon juice, and serve immediately with lemon wedges.
Mmmm! Done to perfection, with nice crisp bits of ginger on top!
* Pour something tasty to drink (I’m enjoying some bubbly. What would you like?), and join me in a toast!
Come back soon ~
Cheers,
Rosina
{ 7 comments… read them below or add one }
Hey Rosina,
Great post. Salmon is much better than burgers. I am getting hungry for them just reading what you shared. Hope they were good!
Make it a great day!
God Bless,
-ed
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Hi Ed ~ So glad I was able to whet your appetite! Yep, the salmon was really delicious. Didn’t even feel guilty about all that butter. Everything in moderation, right?
Cheers,
Rosina
Holy Smokes! What a mouth-watering delight! I love that you didn’t flip it! So, Oaky Chardonnay… Great post- Lovely. Gotta make this happen. This Friday!
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Hi Pat! Leave it to you, my friend, to pick up on such a subtle detail as “To Flip or Not To Flip.” For me, the main criterion is the thickness. This happened to be a thinnish piece, and with the help of that bath of melted butter, it cooked through perfectly.
Cheers,
Rosina
Awesome video, Rosina. Gonna get me some Animoto.
And I just had salmon tonight. Love your recipe. Can’t wait to try it out. What wine would you pair with that?
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Hi Debbie ~ So glad you enjoyed it! Actually, the Meursault you love so much would be a *great* accompaniment. It’s a rich, creamy, nutty wine, and would stand up beautifully to the full flavor of the dish. If, on the other hand, you’d prefer to cut through the richness of the salmon and butter, a nice crisp Champagne or other dry sparkling wine would do the trick. Enjoy!
Cheers,
Rosina
Wow! That looks soooo good, Rosina! I’m not much of a cook, so I’m gonna have somebody make this for me
hehe! j/k … Sweet video too. I really enjoyed the production – very well done!
- Curt
Hi Rosina,
This looks and sounds very scrumptious. I love ginger, salmon, and of course, butter. What’s not to love. Your vid was fabulous. I can’t wait to try this. I’ll let you know how it turns out. I’ve gotta go and get the salmon out of the freezer, but I’ll talk to you soon.
Rosina,
I’m baaaaackkk!!!! Great recipe. I highly recommend it. My daughter and I thought it rocked. We added Thai red curry powder which was a perfect compliment with the ginger. Can’t wait to make it again.
Hi Rosina,
I *would* have to read this recipe at 4:30 in the afternoon after a dismal, not-fresh-enough salad lunch. It looks, and smells, terrific! Yum.
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Susan!!! *So* great to see you here!!! Tell you what ~ next time we get together, I’ll cook this for you guys, OK?
Lots of love to you, Dick and your girls,
Cheers,
Rosina
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