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Iron Skillet Seared Salmon


  • Author: Ashley

Ingredients

Scale

Seared Salmon

  • Iron Skillet
  • 2 Tbsp Unsalted Butter
  • Salt & Pepper to taste
  • 1 Tbsp Fresh Oregano
  • 1 Tbsp Fresh Thyme

Leek Sauce

  • 4 Tablespoons Butter
  • 
3 Leeks (white and light green parts) sliced
  • 1/3 cup fresh lemon juice
  • 1/4 cup heavy whipping cream
  • 1/4 cup chicken broth
  • Fresh Chives
  • Fresh Thyme
  • Salt and Pepper to Taste

Instructions

Seared Salmon

  1. Preheat oven to 450 degrees (425 degrees with convection)
  2. Cut Salmon filets to 2″-3″
  3. Melt butter over medium hight heat in an iron skillet and place fish in the skillet with skin side down into the iron skillet. Let the fish sear for about 1 minute.
  4. Carefully flip and while the skin side sears for an additional minute, add your salt, pepper, Oregano, and Thyme.
  5. Transfer to preheated convection oven, bake for approximately 7 minutes or until fish is thoroughly cooked and flaking with a fork.

Creamy Leek Sauce

  1. Frigidaire Professional Blender
  2. Cut leeks into 1/2” slices. Rinse and drain thoroughly.
  3. Melt butter in saucepan over medium low heat. Add leeks, increase heat to medium and sauté for about 2 minutes.
  4. Add Lemon Juice and Chicken broth and simmer until leeks are tender. About 5 minutes
  5. Add whipping cream, chives, and thyme and simmer an addition 1-2 minutes.
  6. Salt and Pepper to taste.
  7. Transfer mixture to Frigidaire Professional Blender, and pulse until smooth.
  8. Serve on side of Salmon for easy dipping

Notes

Convection oven require a lower temperature, for this recipe cook at 425 if using a convection oven.