Wild Alaska salmon & this recipe. Yummy! and Easy! I will use this recipe for company if they're lucky. I did substitute tumeric for thyme. Side of risotto.
John's First-Date Salmon Fillets
The dried-thyme crust on this salmon is one of my favorite contrasts for pinot noir because the herb's flavor really brings out the wine's rich cherry-raspberry fruit. Prep: 5 minutes; Cook: 6 minutes.
More From Health
- Calories: 330
- Fat: 18g
- Saturated fat: 6g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 5g
- Protein: 39g
- Carbohydrate: 1g
- Fiber: 0.0g
- Cholesterol: 123mg
- Iron: 2mg
- Sodium: 227mg
- Calcium: 33mg
- 1 (2 1/4-pound) skinless center-cut salmon fillet (1 inch thick)
- Cooking spray
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons aged balsamic vinegar
- 1. Cut the salmon fillet into 6 equal portions, and lightly spray both sides of each piece with cooking spray. Sprinkle with dried thyme, salt, and black pepper.
- 2. In a large skillet, heat butter on medium-high until foamy. Carefully place the fillets in the skillet. Cook the salmon; don't move fillets until the edges begin to crisp, about 2 minutes. Decrease heat to medium, and cook until fish is golden brown, about 1 minute more. Turn fillets and continue cooking until medium-rare and skin is crisped, about 3 minutes, depending on their thickness. Remove fillets to serving plates and drizzle with balsamic vinegar.
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