seared salmon

Seared salmon over freshly baked puff pastry, topped with creamy pesto sauce, tomatoes, basil, and cheese. Kosher, Shavuot.

Puff Pastry Salmon with Creamy Pesto

puff pastry

basil leaves

pecorino cheese

pine nuts

garlic

lemon juice

milk

tbsp butter

tbsp flour

salmon

tbsp extra virgin olive oil

tomato,

basil

Salt and pepper

Thaw your sheet of puff pastry dough (it usually takes about 40 minutes). You can also thaw it overnight in the fridge.&nbsp;

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease with cooking spray. Whisk together egg with 1 tsp cold water to make an egg wash. Roll out your puff pastry sheet to smooth ridges and make it slightly thinner. Cut out four squares roughly 5x5 inches in size. Place squares on baking sheet.Brush the squares lightly with egg wash. Place in the preheated oven to bake for 10-15 minutes until golden brown.

While puff pastry is baking, fit your food processor with the blade attachment. Place fresh basil leaves inside along with ¼ cup of grated cheese, garlic clove, fresh lemon juice, and milk. Process until mixture is creamy, scraping the sides once to make sure all ingredients are processed. Reserve ¼ cup of grated cheese for garnish.

Place a small saucepan on the stovetop. Melt butter in the pan on medium high heat. Add flour to the melted butter and whisk to dissolve.

Continue whisking until the flour mixture turns a sandy-brown color.

Slowly add basil mixture from food processor, whisking constantly to blend.Bring to a simmer for about 2 minutes to melt the cheese and thicken the sauce. Reduce heat to low, season with salt and pepper to taste. Keep sauce warm until ready to serve, whisking periodically to break up any skin that develops on the surface.

When puff pastry is finished baking, remove from oven and set baking sheet on the counter to rest. Turn heat up to 450 degrees F.

In skillet, heat olive oil over medium high heat till hot (not brown or smoking). Add the fillets to the skillet—if your fillets are skin-on, place the fillets skin side up, meat side down.

Sear them on one side for 2-3 minutes until you see a brown crust forming on the meat.Without flipping the salmon, transfer the skillet to the oven and let it cook for 7-9 more minutes to desired doneness. Remove salmon from the oven. Use an oven mitt, that skillet handle will be HOT! If you cooked your fillets skin-on, peel off the cooked skins and discard before proceeding.

Assemble your salmon on serving plates. For each serving, place a piece of puff pastry on the plate. Ladle 3-4 tbsp of sauce onto the top of the puff pastry. Place seared salmon fillet on top of the sauce. Sprinkle the salmon with about ½ tbsp of grated cheese, or more to taste. Top with two fresh tomato slices and a sprig of fresh basil. Serve.

https://content.jwplatform.com/videos/Q9ks0Fy4.mp4

How to Sear Salmon Recipe and Tutorial Video: Make crisp restaurant-quality salmon in your own kitchen! Golden crust, moist & flaky within. Easy and delicious.

How to Sear Salmon

Salmon in Crispy Rice Paper

lb. Fresh Salmon fillet,

(4 Tablespoons) Soy Sauce

(4 Tablespoons) Mirin

(4 Tablespoons) Brown Sugar (Dark preferred, but light ok)

ginger

(1-2 Medium cloves) garlic

Rice Paper or Spring Roll skins

chives

Tablespoons (1 oz.) Seasoned Rice Vinegar

Tablespoons Vegetable, Canola

In a flat-bottomed 8-9 inch pan, mix together the soy sauce, mirin and brown sugar, ginger and garlic. Set the salmon fillet in and marinate for 2 minutes, turn and marinate 2 more minutes.

While salmon marinates, heat a flat-bottomed saute pan over Medium to Medium-High heat. Pour 1 Tablespoon of Vegetable or Grapeseed Oil in the pan. When it shimmers, remove the salmon, reserving the marinade, and sear the salmon for 1-2 minutes on each side, just so it gets a nice sear. Remove the fillet, and turn the heat off momentarily.

With a sharp knife, cut the salmon into 8 roughly square pieces, about 2 oz (60g) apiece.

Pour cold water into a 9&#8243; pie plate, and, one at a time, soak a sheet of spring roll skin for around 30 seconds or rice paper for 15-30 seconds, until it is pliable. Rice paper will be pliable in about 15 seconds, spring roll skin will take around 30 seconds. It should be translucent, sticky, and a bit stretchy. Set it on a board, and pat excess water with a paper towel. The wrap will continue to soften as you wrap the salmon pieces. This way, it will stay stuck together in the packet you fold.

When the sheet is starting to be pliable, set a piece of salmon, topped with a couple segments of green onion or several segments of chives, onto the skin, then wrap the skin over the salmon, folding repeatedly from bottom to top of the round rice paper or spring roll wrap, then fold the sides of the skin under the folded salmon, forming a little &#8220;packet&#8221;. The rice paper/spring roll skin should be sticky, sealing the packet. It will continue to seal completely as it sets a minute or two. Repeat for the other 7 pieces. You may be able to soak your next spring roll skin while you are wrapping a piece of salmon in the previous skin.

Once all 8 pieces are wrapped, reheat your pan to Medium to Medium-High. Pour another Tablespoon of oil into pan and heat until shimmering. Then, 3-4 packets at a time, saute 1-2 minutes per side, until the spring roll skin is crispy on both sides. If your pan gets dry, add a bit more oil to make sure the edges get nice and crispy!

After all packages are crisped, add the reserved marinade to the hot pan. Let it heat up and reduce just a bit, maybe 1-2 minutes. Then add the rice vinegar, swirl, and pour the sauce into a bowl or two for dipping the salmon packets.

Wow, this recipe does indeed sound flavorful and delicious!  I haven't made the jump into TikTok yet - perhaps I should?  Or perhaps I should stay away...it sounds like quite the time suck!  Haha.  Either way, this salmon sounds awesome!  And for the record, I often start my sentences with "I tell you what," too!

Oh, that's such a genius idea - I never would have thought of wrapping salmon into rice paper. Its wonderfully seared exterior reminds me fried dumplings or something like that, and who does not like salmon dumplings, right? :) So you're totally forgiven for watching TikTok - as long as you keep sharing delicious TikTok inspirations! :)

I've GOT to try this!! It looks absolutely delicious with that gorgeous searing. So flavorful!! I've never wrapped salmon in rice paper but it's such a clever idea.

This delicious spin on a salmon poke bowl features seared salmon and veggies in a colorful bowl, an easy dinner idea perfect for weeknights or entertaining!

Vibrant Salmon Poke Bowl

dry white rice or Simply Nature Organic Quinoa

soy sauce

sesame oil, divided

sriracha

red cabbage (2 cups shredded)

English cucumber (3 cups shredded)

carrots

avocado

green onions

rice vinegar

sesame seeds (or toasted sesame seeds),

tablespoon Simply Nature Organic Coconut Oil

Kosher salt

Make the rice or quinoa using our How to Make Quinoa method (see the video below), Instant Pot Quinoa, Instant Pot Brown Rice or Instant Pot White Rice.

With the salmon lying flat on a cutting board, run a sharp knife between the skin and the flesh to remove the skin. Cut the salmon into 1 inch squares and add it to a medium bowl. Note that thinner parts of the salmon may shred a bit (this is okay). Add 1/4 cup soy sauce, 1 teaspoon toasted sesame oil, and the sriracha to the salmon and stir gently. Allow to marinate while preparing the vegetables.

Thinly slice the cabbage (2 cups). Place it in a medium bowl and mix it together with 1/4 teaspoon kosher salt and 1 tablespoon rice vinegar.

Julienne the cucumber into long thin strips (3 cups; we used a handheld julienne peeler). Place in a medium bowl and mix with 1 1/2 tablespoons rice vinegar, 1 1/2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil.

Peel the carrots into long ribbons using a vegetable peeler. Place in a medium bowl and mix with 1 teaspoon toasted sesame oil, 1/8 teaspoon kosher salt, and 1/2 teaspoon sesame seeds.

Dice the avocado (if using). Slice the green onions on the bias.

Heat the coconut oil in a large skillet over high heat. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Immediately remove to a clean bowl and add the green onions, a sprinkle of sesame seeds, and 1 or 2 pinches of kosher salt.

To serve, scoop rice or quinoa into bowls, then top with the vegetables and salmon. If desired, garnish with additional sesame seeds.

https://www.youtube.com/watch?v=P75QmZ23R4w

Wondering how to make quinoa perfectly every time? Here's our master method! We've showed you how to make perfect quinoa and shared 2 tips for next level quinoa. Then, a delicious 30 minute meal using quinoa: our Loaded Quinoa Tacos!  Full recipe is below.

FULL TACOS RECIPE: https://www.acouplecooks.com/loaded-quinoa-tacos/

How to Make Quinoa Perfectly!
INGREDIENTS: 
1 cup quinoa (white, red, or mixed)
2 cups water
Kosher salt

METHOD:
1. Rinse the quinoa and drain completely.
2. Place quinoa in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. If desired, add additional kosher salt and pepper to taste. 
RECIPE at: https://www.acouplecooks.com/master-recipe-perfect-quinoa/ 

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How to Make Quinoa Perfectly + Loaded Quinoa Tacos

Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch. A teaspoon of ground pepper helps give this salmon its dark crust. You need only one skillet to cook both the salmon and green beans.

Seared Salmon with Garlicky Green Beans

olive oil

garlic cloves

green beans

salt and ground pepper

salmon steak

In a medium nonstick skillet, heat 1 teaspoon oil over medium-high. Add garlic, and cook until golden brown, 30 seconds to 1 minute. Transfer to a plate; wipe out skillet.

Add green beans and 3 tablespoons water to skillet; cover, and cook until tender, 3 to 5 minutes. Drain any liquid from skillet. Season green beans with salt and pepper. Add to plate with garlic, toss, and cover loosely with foil.

Return skillet to medium-high; add 1 teaspoon oil. Season salmon with 1/2 teaspoon salt and 1 teaspoon pepper; add to skillet. Cover, and cook, turning once, until browned and cooked through, about 8 minutes. Transfer salmon to plate with green beans.

Seared Salmon Nigiri (Aburi Salmon) is very popular among Aussies, particularly with a sweet soy-based sauce brushed over the seared salmon. By searing it, the salmon becomes sweeter and more delicious. You will end up eating so many pieces without realising it.Cook Time does not include the time to cook rice.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Seared Salmon Nigiri (Aburi Salmon)

/ 6.3 ounces hot cooked rice ((note 2))

tbsp rice wine vinegar

water

rice wine vinegar

tsp sugar

salt

mirin

tbsp sugar

tbsp finely sliced red onion

curly parsley

Put all the Tare ingredients in a small saucepan and bring it to a boil. Bring the heat down and simmer gently until the liquid reduces to about half of the original quantity.

Put the Sushi Rice Vinegar ingredients in a bowl and mix well until the sugar is dissolved.

Sprinkle the Sushi Rice Vinegar over the hot rice in a bowl and mix using a spatula. Move the spatula in a cutting motion so that you don’t break the rice grains. Cover the bowl with a wet kitchen towel/kitchen paper.

Slice the salmon fillets into 3-5mm / ⅛-3⁄16&quot; thick pieces using the sogi-giri (slant cutting) method. Each slice should be about 3cm / 1¼&quot; wide, 8cm / 3⅛&quot; long (note 4).

Mix the Tezu ingredients in a small bowl.

Preparation

Wet both palms with the tezu, massage hands ensuring that all fingers including between the fingers are wet (note 5). Then clap your hands once so that the excess liquid will be splashed and eliminated.

Take 1/12 of the rice (about 15g / 0.5oz) in your right hand and squeeze the rice gently to make a ball (about 3-3.5cm / 1¼-1⅜&quot; in diameter).

Place a salmon piece across the proximal phalanx (base section of the fingers) of your left hand (for the right hander).

Place the rice ball on the centre of the salmon piece, then make a dent in the centre of the rice with your right index finger (to air the rice).

Turn the sushi over by rolling it towards the tips of your fingers and move it to where the salmon piece was placed initially.

Place your right index finger on the salmon, place the left thumb on the edge of the rice and squeeze the left hand gently while pressing the index finger slightly (to firm up the entire sushi piece).

Turn it around 180 degrees and do the same so that the shape of the sushi becomes a rounded rectangle.

With your right thumb and the index finger, hold the sides of the sushi including the edge of the salmon piece, and squeeze very gently (to shape and wrap the sushi with the salmon).

Repeat for the remaining salmon pieces.

Making Nigiri Sushi (see note 6 for step-by-step photo)

Place the salmon nigiri pieces on a heat resistant plate or a tray. Using a blowtorch, sear the surface of the salmon until it begins to lightly char.

Brush the tare over the salmon a couple of times, then place a small amount of sliced red onion topped with a tiny sprig of parsley if using.

Making Aburi Salmon Nigiri Sushi

Delicious Salmon Rice Bowls with a scrumptious miso ginger soy marinade/sauce that sings with umami-packed flavor! Add broccoli, pickled cucumbers, avocado, corn, fresh herbs and any other bowl-inspired toppings your heart desires. This recipe is perfect for meal prepping and makes for the coziest dinner situation for two!

Miso Ginger Soy Salmon Rice Bowls

white miso paste

worcestershire sauce

olive oil, divided

sesame oil

fish sauce

seasoned rice vinegar

sugar

lemon

lemon lemon

red pepper flakes- optional

lb fresh salmon, skin removed & cut into 1-inch cubes

rice

broccoli florets

cucumbers

Make the marinade/sauce

In a medium bowl or mason jar, combine the miso, worcestershire, 1 tbsp olive oil, sesame oil, fish sauce, rice vinegar, brown sugar, soy sauce, ginger, lemon zest + lemon juice, red pepper flakes (if using), and garlic. Whisk the mixture well to thoroughly combine.

Marinate the salmon

Place the cubed salmon into a bowl and cover the salmon using *half* of the marinade- just enough to coat the salmon. Cover the remaining sauce with plastic wrap or lid and set aside. Use your hands (fitted with disposable gloves, if desired) or a spatula to gently toss the cubed salmon in the marinade, ensuring all salmon is coated. Set the bowl aside to marinate for at least 30 minutes.

Sear the salmon

After the salmon has marinated, it&#8217;s ready to cook. Add the remaining 1 tablespoon olive oil into a large skillet over medium-high heat. Once the oil is hot and shimmering, working in batches, add the cubed salmon into the skillet- shaking off any excess marinade and discard. Let the salmon sear, undisturbed, until the pieces achieve a deep, golden sear, about 2 minutes. Then flip the salmon to continue searing on the other sides, about 1 minute or less- or until your desired level of doneness is achieved. Set cooked salmon aside onto a clean plate and repeat as needed.

Build the salmon rice bowls &amp; serve

Add the rice and broccoli into shallow bowls, then top with the seared salmon. Finish off bowls with pickled cucumbers or other pickled veggies, avocado, corn, fresh chopped herbs, and/or sesame seeds, if desired. Then drizzle the reserved miso ginger soy sauce over everything. Enjoy!

I am not a fan of cooked salmon (I do love it as sushi) and have been looking to incorporate it more into my family’s diet. I came across this recipe on IG, made it a few nights ago and can say 100% this is the only recipe I’ll need from now on. Even my toddler loved it, and she’s not been a fan of salmon before. Thank you for this delicious, delicious recipe! 

This recipe was some of the best and EASIEST  salmon I’ve ever made. I was able to make the marinade in between meetings while working from home, marinating for about 3 hours and the flavor was awesome! Not spice adjustments needed at all. 

The rating is for sauce only, I made my own rice bowl with leftover veg in the fridge,  Dressing recipe was delicious, thanks!

We live in Hawaii so we find a lot of miso dishes, but this….whooooooo this is the most perfect soy miso salmon I have ever tried. Made it for my wife and she’s hooked. Trying your coconut curry salmon next, keep up the fabulous work, your recipes are amazing and inspiring!!!

I don’t know how you do it, Quin but each recipe I try is more delicious than the last.  This was fantastic.  The marinade took some time but was SO worth it.  I never would have thought to include pickles and corn but they added so much flavor.  Keep those recipes coming!!

This was FANTASTIC. Flavour-packed and a crowd pleaser! Just added this to my “keep” recipes and I am ready to try it with chicken and flank steak too. 

The sauce, which is used for the marinade so ends up being cooked, is also great as a sauce on top, so versatile!

Thank you!!!

Seriously one of the easiest and most flavorful recipes!  

I made this, it's amazing. If you think the salmon is too salty, the rice really helps mellow out the saltiness when you put it all together. I baked my salmon at 375F for about 15min and it turned out great (I made sure to check the internal temp just in case). Excellent dish, super easy to make, and I definitely will be making it again.

One of my now favourite salmon recipes! It helps that it is super easy to make too. Making the marinade took quite a bit of time but the end result is worth it!

Simple weeknight salmon recipe made with dijon mustard, cumin, cayenne and honey.

Honey Mustard Pan Seared Salmon

lbs salmon, skin on (approx 4 filets)

paprika

tsp cumin

garlic powder

kosher salt

black pepper

mustard, dijon, creole, or yellow (whichever you prefer)

honey

Pat salmon dry. Place in a bowl and add paprika, cumin, garlic powder, zest, and a pinch of salt and pepper. Mix with your hands to coat the salmon. Drizzle 2 tbsp olive oil into the bowl and rub oil into salmon evenly. Set aside.

In a separate bowl, combine 2 tbsp olive oil, honey, mustard, lemon or lime juice, cayenne and a pinch of salt. Whisk until fully incorporated. Set aside.

Heat your skillet (preferably cast iron) to medium. Cook salmon skin side down, covered, until lightly charred, approximately 3-5 minutes. Flip and cook for another 3-4 minutes until flesh becomes opaque. Remove from skillet and spoon the honey mustard sauce over each filet.

Serve salmon with an extra serving of the honey mustard sauce with your side of choice!

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Salmon in Crispy Rice Paper

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Top 7 seared salmon recipes from across the web

The most viewed seared salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Puff Pastry Salmon with Creamy Pest...

Salmon in Crispy Rice Paper

Vibrant Salmon Poke Bowl

Seared Salmon with Garlicky Green B...

Seared Salmon Nigiri (Aburi Salmon)

Miso Ginger Soy Salmon Rice Bowls

Honey Mustard Pan Seared Salmon

The most viewed seared salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine