Note the abstract design of my rosemary. I just tossed my leaves on after I rubbed the fillets with a little salt and pepper, crushed garlic and extra virgin olive oil. Violà dinner into the pan and on the table 15 minutes later. Please forgive the varying sizes of the fish fillets in my picture, they were getting dangerously low in supply of wild salmon at the fish counter today and I had to have it! If you have the same predicament as me, just pull the smaller fillets from the pan a minute or two sooner than the larger ones.
I usually make close to 2lbs at a time as I have a 3 year old who thinks that he has to eat at least an 8 oz portion or larger when fish is served. I am shaking at the thought of my grocery bill 10 years from now! As this recipe is flexible, you can make an 8 oz portion or 4lbs or more at a time just reduce the amount of oil and herbs.
Now for the cooking part, heat your pan on medium high to high heat for a few minutes to get a nice hot cooking surface. Drizzle in a couple tablespoons of olive oil, and place fillets in pan skin side down for about 6 minutes or until the skin is crispy and has released from the pan. Do not touch the fish during this time. If you try to move it once it is in the pan, before it is done, it will stick and tear.
Once your skin is crispy flip your fillets and continue to cook for another 2-3 minutes, depending on thickness. Your goal is to have the salmon slightly undercooked in the center, think a medium to medium well steak. You can go well done, your fish will just be a bit dryer.
Serve on a bed of fresh greens, sliced tomato, cucumber and goat cheese with a drizzle of oil and vinegar, or with your side of choice, and enjoy!
Cheers!
