Best Salmon Ever
- Salmon fillet
Let’s do it!
- Set your oven to 350° F.
- Rinse salmon fillet and pat dry.
- Salt and pepper the fillet.
- Heat cast iron on medium-high heat with enough oil to cover the bottom of the pan.
- Test the pan by sprinkling a bit of water — if it sizzles right away, then it’s time.
- Place the salmon face down (skin-side up) for 3 minutes.
- Without flipping the fillet, put the cast iron directly into the oven for 5 minutes. (This can be variable based on how juicy or dry you like your salmon. To see if it’s ready to your liking, you can do the fork test — lightly pull the salmon apart with a fork and see if it flakes off.) Of course, the larger the salmon fillet, the longer it will need to be in the oven. Be prepared to add an extra 5 minutes if you’re doing a fillet large enough for four guests.
Note: If don’t have cast iron, you can also can sear the salmon on a Teflon-coated pan and then transfer it to a sheet pan when it’s time to go into the oven.
- 1 head parsley, chopped
- 1–2 garlic, grated
- 1 lemon, zested
- 1/2 lemon–1 full lemon, juiced
- 1/4 cup pepitas, chopped finely
- Salt and pepper
Combine in a small bowl, taste and adjust as needed. This is totally to your preference, so trust your taste buds if it needs more lemon juice, salt or pepper. Set aside until ready to top on the salmon.
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