About the Recipe
After experimenting with different ways to prepare and cook fresh salmon, this easy method has become one of my favorites. The generous amount of garlic along with the salmon seasoning gives the fish an outstanding and bold flavor. It is a very simple process and produces excellent results with a great presentation.
Ingredients
400 grams of fresh salmon
2-3 cloves of garlic (about 9 grams), chopped into barley sized pieces
3 tablespoons of salted butter
3-4 teaspoons of Club House salt-free salmon seasoning, or any other brand of your choice
Salt to taste (optional) – the salt content of the butter is usually sufficient
Preparation
A fillet of salmon, like most fish, has a thick side and a thinner side. The thick part is the dorsal side of the fish and the thin part the belly side. If you cook it as is, the thin part will be overcooked by the time the thick part is perfectly done.
To avoid this, cut the thin part of the fillet off and cook it separately.
This recipe describes the process using a single, large piece of salmon. However, you can cut your portions to the desired size for individual servings and cook them separately.
Generously season the salmon pieces on both sides with Club House salt-free salmon seasoning, or any other salmon seasoning of your choice.
If you use seasoning that has salt in it, use about ½ the quantity, or use unsalted butter in the next for frying.
In a medium to large non-stick frypan, put:
2-3 cloves of garlic (about 9 grams), chopped into barley sized pieces
3 tablespoons of salted butter (unsalted if your seasoning contains salt)
Set the temperature to medium.
Once the garlic begins to brown, lay pieces of salmon into the pan.
If you are making a double batch, or more, cook just a couple of pieces at a time. Overcrowding the pan can negatively affect the end result by causing a liquid buildup.
The thin piece should be ready to flip after about 2 ½ minutes, the thicker piece after about 5 minutes.
If you want to try to time it so the thick and thin pieces are done at the same time, wait 5 minutes before putting the thin piece in the pan.
Check the bottom of the fillets a couple of minutes into the cooking process to see how well they are browning.
The small piece will likely be completely done 2-2 ½ minutes after it has been flipped, at which point you can remove it from the pan and continue cooking the larger piece.
🌡️ Keep the balance of heat in your pan.
Do not let it get too hot or you will burn the butter and do not let it get too cool or there will be a liquid buildup.
Near or at the time that the small piece is done, it will be time to flip the large piece.
Once flipped over, the large piece will be done in 4 to 5 minutes.
Remove from heat and serve.
