How to Make Sauteed Salmon

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When making sauteed salmon, you're going to want to keep a few key things in mind. Find out how to make sauteed salmon with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: Healthy Recipes
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Video Transcript

Hello and welcome to my kitchen. I'm executive chef Jason Tilmann here at Triomphe Restaurant inside the Iroquois Hotel. Today we're going to talk about sauteing salmon. Now when I talk about sauteing salmon we're going to go ahead and just do simple simple sauteed salmon with a little bit of salt and pepper, a little bit of extra virgin olive oil and a little bit of lemon. For all you health conscious people out there, that is one of the best things you can possibly eat. You can cook it how you want, whether or not you want it a medium rare or rare, temperature is completely up to your preference. I like mine medium rare to medium but we're going to go ahead and show you a simple technique with sauteing salmon. Okay so what we're going to do now is we're going to go ahead and saute our salmon. French, saute, meaning to jump meaning to jump from a cold temperature to a hot temperature very very quickly. Okay, now if you can see this pan you can see it's starting to smoke a little bit, very very important, very very high ventilation. If you're doing a party, if you want to get some stuff ready before the party or cooking dinner for your family, open up all the windows in the house, season your salmon with a little bit of salt, and a little bit of pepper, alright. I do both sides which is very important. So a little bit of salt, a little bit of pepper, alright and you've got that hot pan. We're going to use a little bit of extra virgin olive oil, you see that pan, see that smoke coming up, now what that helps, not only does it help get a great color on the salmon and a nice crispy crust on the skin on the salmon, it helps it from sticking. So we're going to go ahead and put this, put this in the pan, nice, we're going to take a look at it. We're just going to go ahead and let it saut? right now. We're not going to shake it all around. We've got to be really delicate, really fragile with our piece of fish because otherwise we're going to break it all up which is something we don't want to do, okay. So we're going to go ahead and let that sear on one side for about a minute and a half creating that nice crispy skin, golden brown and then we're going to go ahead and flip it and depending on what temperature you want, what temperature you like your salmon, your saut?ed salmon, you can either put it in the oven or you can keep it right here on the stove on top, okay. Now you're going to know that your salmon is ready because if you slide it down like this, see how it naturally came off. It's not stuck to the pan, okay and then you're going to give it a nice little flip, look at that, golden brown, beautiful, beautiful, beautiful. Now for me personally I would cook it for another two minutes on top of the stove and be done with it because that's the temperature I like my salmon medium rare, rare to medium rare, excuse me. If you want it to cook a little bit faster as well, you can go ahead and go ahead and cook all these sides, get a nice golden brown on all four sides. It's going to continually cook. You're going to get a nice crispy golden brown on all four sides which is a really nice thing as well. You can do that too. And as we're sauteing it or searing, lock in all that flavor, all that moisture, all that flavor, all the juice right inside, okay. Salmon, it's been in the pan for about four minutes total, two and a half minutes, two minutes, five minutes total, about two and a half minutes on each side. We're going to go ahead and take this salmon, put it right on the plate, a little bit of extra virgin olive oil and a little bit of fresh lemon juice and that my friends is a simple simple easy sauteed salmon with lemon juice and extra virgin olive oil. We're going to get a little bit more salt on top and a little bit more pepper on top and that doesn't get any easier than that. It's healthy, it's quick, it's simple. It's really really good for you. If you want to do that over some rice or if you want to do that over some sauteed spinach. If you want to do it for your barbecue you can put it over heirloom tomatoes for the summertime, delicious, sauteed salmon. Thank you very much for joining me today in my kitchen. Jason Tilmann, executive chef, Triomphe Restaurant here in the Iroquois Hotel. We'll see you soon.


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