Learn the trick to pull off restaurant-quality salmon at home.
Cooking salmon as well as restaurants do it might seem daunting. Those fillets are always seasoned perfectly, have a flavorful and crispy skin, and are plated just right, with all the yummy sides and beautifully drizzled condiments. Maybe that’s why you’re never inclined to cook salmon at home—it seems intimidating.
In this video, Chef Jason Fullilove shows just how simple cooking salmon can be. (First, make sure you buy the right kind of salmon with these tips.) He pan-roasts his fresh salmon with the skin on, which is where you find the anti-inflammatory omega-3 fatty acids. There are many ways you could season salmon, but he keeps it simple for this recipe: just a dash of salt and pepper.
To pan-roast fresh salmon fillets, your skillet will start on the stovetop but move to the oven. This means you’ll want to use an oven-safe skillet, like a cast iron skillet. (Make sure to follow these tips for cleaning your cast iron skillet well when you’re done.) Stainless steel skillets will also work, as long as there is no rubber or plastic on the handle. By starting on the stove, the salmon skin can sear and get crispy. Finishing it in the oven will help it cook more evenly all the way through.
Plating is also a restaurant specialty, but you can bring this technique to your kitchen as well. Chef Fullilove’s recommends a plating trick called stacking. It refers to the vertical layering of components on the plate. Instead of having all ingredients in a flat, two-dimensional layer, try stacking your protein on top of your grains, for example.
Another good practice is placing the sauce on the bottom of the plate. Piling a sauce on top of a dish will make the whole plate look like one messy lump, but placing it on the bottom allows all the ingredients you spent so much time slicing, grilling, and caramelizing to still be seen.
- 1 lb salmon fillet, split in half, skin on
- 1 dash of black pepper
- 1 dash of salt
- 1 tbs olive oil
- Garnish: Pea tendrils, pickled red onions
Instructions1. Preheat oven 350 degrees Fahrenheit 2. Season salmon fillets with black pepper & salt 3. Add oil to a hot pot, add salmon skin side down for 30 seconds turn the fire off. Place the skillet in the oven. Bake for 9 minutes for Medium and 12 minutes for medium well. 4. Remove from the oven. Check for caramelization. *Can be enjoyed with vegetable recipe!
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Jason Fullilove is the executive chef/owner of Barbara Jean in Los Angeles, a modern take on globally inspired soul food with a focus on nutrition.
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Hi, my name is Chef Jason Fullilove, and
today we're going to do a pan roast king
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salmon with some lovely
market vegetables here.
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It's a round fish, so
you have two fillets.
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We've split the fish fillet in half, so
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we get these really nice thick portions
here as opposed to cutting the fish wide.
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We always like to leave the skin on,
the skin has a lot of vitamins and
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nutrients in it.
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That's where a lot of the omega-3s and
fats are between the skin and the flesh.
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So first thing I want to do is I want
to season my fish on both sides.
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A little cracked black pepper,
a little of this sea salt.
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Salmon was the first fish that I
fell in love with eating as a child.
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So cooking salmon has always
been a part of my life.
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It's a really delicious fish.
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It's a very healthy fish.
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Put a little bit of nice oil in here.
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So here's a quick tip, if you wanna
make sure your pan's hot enough,
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it should just start to smoke.
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Now all you have to do is put
your fish in, skin side down.
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You can let it sit in the pan with
the flame on for about 30 seconds and
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then you can turn the flame off.
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Take the fish and
throw it directly into the oven.
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it will come out nice and medium,
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12 minutes you'll get closer to medium
well, depending on your preference.
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All right, so now our salmon's done.
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I know it's done because I set my timer so
I cooked it perfectly.
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But also one thing you can do
is you can feel the salmon,
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if it gives you a little push back,
if it doesn't still feel raw, you're good.
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All right, you see that nice
caramelization on the top and
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all around the edges,
your salmon is good to go.
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Again, this was about nine minutes in
the oven, so it's cooked how I like it.
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You can go longer if you'd like.
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What I like to do is build
the dish from the bottom up.
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A lot of chefs like to stack things.
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We're kind of stacking here, but
we're gonna change it up a little bit.
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This is kind of stacking,
but off to the side.
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So all I've done was I made a circle
of the sauce, kind of a rough circle.
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And we put the quinoa in a straight line.
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And then we're just laying our beautiful
vegetables on top, every other one,
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just like it kind of fell out of the sky.
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Now we're just gonna place
our salmon like this.
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This dish might look complicated, but
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this is very simple cooking,
very fresh cooking.
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This is gonna be very easy for
you to do it at home.
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We're just gonna finish this right
here with these pickled red onions.
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And that's our completed dish,
roast salmon, quinoa,
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vegetables, pea tendril puree and
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