This is the BEST salmon recipe, and it is quick AND easy AND virtually fool-proof.
I know it is fool-proof, because I’ve ruined many a beautiful pieces of salmon. I had just about given up on cooking salmon, until this recipe was shared with me.
As my husband said last night, between little moans of happiness, “This is the best salmon you’ve ever made.” And it takes about 6 minutes of cooking.
Season your salmon.
I spray the salmon with avocado oil, and then generously season. Even if there is skin on one side, I still spray that side and season it.
I like a little spice, so here I used a cajun seasoning. Use whatever appeals to you, but not anything with a lot of sugar content, because it might scorch too much.
Preheat your oven.
Turn it on to 400 degrees.
Heat your skillet.
This would be terrific in a cast-iron skillet. I didn’t have one handy when I made this last time. You do need a skillet that can go from stove to oven.
Turn your stovetop heat to high, and get the skillet really hot. Use a combination of olive oil and avocado oil, about 1 teaspoon of each.
Add the salmon to the hot skillet.
When the skillet is very hot, add your salmon PRESENTATION SIDE DOWN. You can see in this picture that I’ve got the skin up, so the meat is touching the skillet.
Add tomatoes, if you want them.
I love this dish with blistered tomatoes. I add them immediately after I put the salmon in the skillet.
Cook for 1 minute.
Yep, one minute.
Move to oven.
After one minute on the high heat on the stovetop, move the entire skillet to your preheated oven. (Remember a potholder; the handle will be hot.)
Cook 2 minutes.
Leave the skillet in the oven for two minutes.
Flip the fish.
After your first two minutes in the oven, pull out the skillet, and carefully flip your salmon. Your salmon will look like the picture below, assuming your skillet was hot enough.
Back in the oven for 2-3 minutes more.
Put the skillet back in the oven, timing for 2 minutes. Depending on the thickness of your fish, you might want another minute.
If the tomatoes did not cook enough for your liking, you can plate the salmon and put the tomatoes back in the oven for a few minutes. I don’t usually need to, but I did last time. I was using homegrown tomatoes, and I think they were juicier and didn’t blister as quickly as store-bought tomatoes.
Enjoy!
Ingredients
- Salmon (with or without skin)
- Avocado oil spray
- 1 tsp avocado oil
- 1 tsp olive oil
- Seasoning (I like a cajun seasoning or blackened seasoning, but use what you like)
- Tomatoes (optional)
Instructions
- Preheat oven to 400 degrees.
- Spray one side salmon with avocado oil, generously season with whatever seasoning you like. (I like a cajun or blackening seasoning.)
- Repeat on other side, even if there is skin on one side.
- If using tomatoes, slice in half if they are larger than a bite. Otherwise, they are fine whole.
- Heat skillet on high, adding avocado oil and olive oil.
- When skillet is very hot, add salmon PRESENTATION SIDE DOWN.
- Also add tomatoes at same time, if using.
- Cook on stovetop on high heat for ONE MINUTE.
- After one minute, still PRESENTATION SIDE DOWN, put skillet in preheated oven, for 2 minutes.
- After 2 minutes in oven, remove skillet and flip salmon.
- Cook another 2-3 minutes.
