#Salmon can taste really great or really awful depending on how you cook it. This recipe includes some tips for making great salmon adapted from Serious Eats. You will notice some of the key steps include drying the salmon thoroughly prior to cooking, letting the salmon cook mostly skin side down, and pressing the salmon down in to the pan to ensure a flat surface for even cooking.
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 2 servings
- 2 tbsp capers, drained, rinsed, and roughly chopped
- 2 tbsp chopped pitted kalamata olives
- 1 thai bird pepper, seeded and chopped
- 2 tsp sugar
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 skin-on salmon filets, about 6 ounces each
- 2 tbsp vegetable or canola oil (for higher heat)
- 1 1/2 lbs bok choy, leaves cleaned and rinsed, but not dried
- Combine capers, olives, peppers, sugar, lemon juice, and vinegar in a medium bowl. Whisking constantly, add olive oil in a thin steady stream. Season to taste with salt and pepper. Set aside.
- Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
- Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate and allow to rest.
- Meanwhile, place bok choy on a large microwave-safe plate and cover tightly with plastic wrap. Microwave on high power until just wilted, about 1 1/2 minutes.
- Carefully remove plastic (steam will burst out), season to taste with salt and pepper, then transfer to serving platter. Lay salmon on top skin side-up and spoon relish over the salmon. Serve immediately.