Crisp Pan-Seared Salmon

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Crisp Pan-Seared Salmon
…with AMAZING RUB and flame!


2-3 teaspoon olive oil
1 Tbls of Balsamic Vinegar

4 6-ounce center-cut pieces of salmon fillet, about 1 ¼ inches thick
4 tsp of the KB Amazing Rub
optional 1 – 2 oz cognac, Lemon slices

Season the salmon by first brushing both sides with a quality Balsamic Vinegar, sprinkle the Amazing Rub on each fillet, both sides. Set aside to absorb seasonings for 5-15 minutes.
Set a large cast-iron skillet over high heat. When a drop of water skitters on the surface, after about 2 minutes, add the oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. At this point add Salmon to the skillet, skinned side up. Cook until golden brown on the bottom, about 4 minutes. Turn the salmon, lower the heat to moderate and sear until just cooked, 3 to 4 minutes longer.
OPTIONAL For drama and taste! – top with lemon slices and small amount of cognac and light to flame.
Liquor will burn off and flame will extinguish in less than a minute – serve immediately.
TIP: Caution on Flaming, always have a pan cover, the size of the skillet near you if the flame needs to be extinguished more quickly.
Serves: 4

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