Salmone in Padella (Pan-Seared Salmon)

Salmone in Padella (Pan-Seared Salmon)

Salmone in Padella (Pan-Seared Salmon)

Salmone in Padella is a simple yet elegant Italian dish where salmon is seared in a hot pan, creating a crispy crust while keeping the inside moist and tender. This dish highlights the natural flavors of the salmon, enhanced with a touch of garlic, fresh herbs, and lemon. It’s a quick and easy recipe, perfect for a weeknight meal or a special dinner.

Ingredients (serves 2)

• 2 salmon fillets (about 200g each), skin on

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 2 garlic cloves, smashed

• 1 lemon, thinly sliced

• Fresh parsley, chopped, for garnish

• Salt and freshly ground black pepper, to taste

• 1/4 teaspoon red pepper flakes (optional)

Preparation:

1. Prepare the Salmon:

   • Pat the salmon fillets dry with paper towels. This helps achieve a crispy crust when searing.

   • Season both sides of the fillets with salt, freshly ground black pepper, and red pepper flakes (if using).

2. Heat the Pan:

   • Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.

3. Cook the Salmon:

   • Place the salmon fillets skin-side down in the hot pan. Press gently on the fillets with a spatula to ensure the skin makes good contact with the pan.

   • Sear the salmon for about 4-5 minutes, or until the skin becomes crispy and golden.

   • Flip the fillets over and add the butter, smashed garlic, and lemon slices to the pan. Cook for an additional 3-4 minutes, or until the salmon reaches your desired level of doneness. Spoon the melted butter and garlic over the salmon as it cooks.

4. Serve:

   • Remove the salmon from the pan and place it on a serving plate.

   • Spoon some of the buttery sauce and lemon slices over the salmon.

   • Garnish with freshly chopped parsley for a burst of color and flavor.

5. Optional:

   • For an extra touch, you can serve the salmon with a side of sautéed greens or roasted vegetables to make the dish more complete.

Chef's Tip:

For a richer flavor, you can add a splash of white wine or a squeeze of fresh lemon juice to the pan while the salmon finishes cooking. This will create a light, tangy sauce that complements the richness of the fish.

Wine Pairing:

• Falanghina: A crisp and mineral white wine from Campania that pairs perfectly with the light, delicate flavors of the salmon.

• Vermentino: A refreshing white wine from Sardinia or Liguria, with citrus and herbal notes that complement the salmon and the fresh lemon in the dish.

• Chardonnay: A medium-bodied Chardonnay, with its smooth texture and mild oak, will work well with the richness of the salmon and buttery sauce.

By Master Chef Gianluca Deiana Abis

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