Iron Skillet Seared Salmon
Ingredients
Seared Salmon
- Iron Skillet
- 2 Tbsp Unsalted Butter
- Salt & Pepper to taste
- 1 Tbsp Fresh Oregano
- 1 Tbsp Fresh Thyme
Leek Sauce
- 4 Tablespoons Butter
- 3 Leeks white and light green parts sliced
- ⅓ cup fresh lemon juice
- ¼ cup heavy whipping cream
- ¼ cup chicken broth
- Fresh Chives
- Fresh Thyme
- Salt and Pepper to Taste
Instructions
Seared Salmon
- Preheat oven to 450 degrees (425 degrees with convection)
- Cut Salmon filets to 2"-3"
- Melt butter over medium hight heat in an iron skillet and place fish in the skillet with skin side down into the iron skillet. Let the fish sear for about 1 minute.
- Carefully flip and while the skin side sears for an additional minute, add your salt, pepper, Oregano, and Thyme.
- Transfer to preheated convection oven, bake for approximately 7 minutes or until fish is thoroughly cooked and flaking with a fork.
Creamy Leek Sauce
- Cut leeks into ½” slices. Rinse and drain thoroughly.
- Melt butter in saucepan over medium low heat. Add leeks, increase heat to medium and sauté for about 2 minutes.
- Add Lemon Juice and Chicken broth and simmer until leeks are tender. About 5 minutes
- Add whipping cream, chives, and thyme and simmer an addition 1-2 minutes.
- Salt and Pepper to taste.
- Transfer mixture to Frigidaire Professional Blender, and pulse until smooth.
- Serve on side of Salmon for easy dipping
Notes
Convection oven require a lower temperature, for this recipe cook at 425 if using a convection oven.
