Prep Time: 10 min
Cook Time: 10 min
2 6 oz. salmon fillets, skin on, room temperature – or at least not too cold
1 tbsp olive oil
1 tbsp butter
2 tsp paprika
1 tsp dry ground mustard
1) Wash and pat dry salmon filets.
2) On a ceramic dish, drizzle with olive oil and generously season with paprika and freshly ground salt and pepper. Set aside.
3) In a medium saucepan, melt half of the butter over medium high heat, swirl in some olive oil. I love the taste of olive oil but because it has a low smoking point, I use a saturated fat like butter with a much higher smoking point to make sure salmon doesn’t burn. But who am I kidding? I love the taste of butter too.
4) Add filets skin side down to pan, making sure each filet has ample room around it… it’s important not to overcrowd the pan. Do not move filets, instead swirl pan as needed to effectively distribute heat. Sear for 2-3 min or until filet is cooked one quarter of the way through. Use spatula to carefully turn over.
5) Add remaining butter as needed and sear for another 2-3 min, or until filet cooks one quarter of the way through from other side, leaving inner half rare… Remember, it will continue to cook once removed from heat!
6) Serve immediately and garnish with fresh lemon wedges.