Salmone in Padella (Pan-Seared Salmon)
- Apr 16
- 2 min read
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:
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).
Heat the Pan:
Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
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.
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.
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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