PAN GRILLED SALMON WITH GARLIC LEMON BUTTER

We love salmon. We try to eat it at least once a week, if not more. Of the many ways I have made it, this is our favorite…and the simplest.

Here is use boneless skinless salmon filets. We just don’t happen to like the skin, though you can make just as well make it with the skin on. Also, if you buy the filets like I do most of the time, they are ready to go right out of the package (these are from Trader Joe’s). If you buy a whole side of salmon, you will need to look for and remove the pin bones. These are always pretty clean. I do remove the skin myself though.

INGREDIENTS:

• 2 (6-8 ounce) salmon filets, with or without skin

• Kosher salt and black pepper

• Olive oil

• Juice of 1 lemon

• 2 tbsp unsalted cold butter

• 2 tbsp chopped garlic

• Chopped parsley

• Tartar sauce for serving (recipe below)

DIRECTIONS:

• Pat dry the salmon filets with paper towels. Season on both sides with salt and pepper.

• Heat a large non stick skillet over medium high heat and add about 1-2 tbsp of olive oil. When the oil is very hot, add the filets presentation side down (the side that will be facing up when served). If you are making it with skin on, start with the skin down. If without skin, place the other side down, this will ensure you get a ”clean” brown in the pan. Cook until golden brown or until the skin is crispy, about 2-3 minutes. Check before turning. If should be about 3/4 cooked at this point. When the first side is golden brown, flip the salmon and turn the heat to low.

• Add 2 tbsp of cold butter and when it has melted, add the chopped garlic, add the lemon juice by squeezing on top of the salmon and start basting the salmon with the garlic butter. Tilt the skillet toward the handle and baste with a large serving spoon for about 30 seconds. You can check the internal temperature if you desire: 120 degrees for medium rare, 130 for medium.

• Remove the filets to plates and drizzle on more of the lemon garlic butter. Garnish with chopped parsley and serve immediately.

TARTAR SAUCE:

• In a small bowl, mix together 1/2 cup of mayonnaise, 2 tbsp sweet pickle relish, 2 tsp drained and rinsed chopped capers, 1/2 tsp garlic powder, 1/8 tsp black pepper, 1 tsp lemon juice. Refrigerate for about 30 minutes before serving.