Sober Lifestyle Recipe: Best Salmon Ever by The Sobremesa | All Sober

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I’m a restauranteur, writer, cooker, and eater.

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I believe that the best moments are created around food. In Spanish culture, we call this “Sobremesa” - that magical time at the dinner table after a big meal where the inside jokes are formed, the deep conversation occurs, and the real human connection begins. I cook to make those moments happen.

Follow my newsletter The Sobremesa. Each week I drop a homemade recipe and the story behind them. It’s my hope you’ll take this to your kitchen to share the joy with others.


Best Salmon Ever by The Sobremesa

Turn on the autumn vibes with this super-simple, delicious, alcohol-free recipe for seared salmon with pepita gremolata!



Best Salmon Ever


Salmon fillet




Let’s do it!

  1. Set your oven to 350° F.

  2. Rinse salmon fillet and pat dry.

  3. Salt and pepper the fillet.

  4. Heat cast iron on medium-high heat with enough oil to cover the bottom of the pan.

  5. Test the pan by sprinkling a bit of water—if it sizzles right away, then it’s time.

  6. Place the salmon face down (skin-side up) for 3 minutes.

  7. 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.

Pepita Gremolata

Serves 2.


1 head parsley, chopped

1–2 garlic, grated

1 lemon, zested

½ lemon–1 full lemon, juiced

¼ 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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