Fish How To Method Recipes

Pan-Roasted Salmon with Chive Oil

April 6, 2018
Pan-Roasted Salmon with Chive Oil

Pan-roasting is a quick cooking technique guaranteeing restaurant quality salmon fillets. Drizzle with home made chive oil you can prepare up to one week ahead. Chives, the thin, reed-like herbal relative of the garlic, shallot, and onion have a mild taste that adds a subtle leek flavor when concentrated in oil.

Chive oil keeps in the refrigerator for a week. Drizzle it over pan-roasted salmon, atop eggs, and roasted meats. Versatile and so easy to make, you’ll find that this herbal oil will soon become a kitchen staple in your culinary arsenal.

Serve the pan-roasted salmon over a jumble of roasted Brussels sprouts, Asian pear, and chopped rainbow carrots for a fresh, healthy meal.

Pan-Roasted Salmon with Chive Oil Recipe

Recommended tools:  A large, heavy skillet or sauté pan; long thin spatula; Thermapen Thermometer — not essential, you can also use the “looks ready” method, which I often rely on, but this is one hot tool!

Thermapen Thermometer

You don’t have to have one, but there is nothing else like it, when you NEED to know how just how hot things are getting in your kitchen.

4 – 8 ounce center cut salmon fillets, skin on, rinsed and patted dry with paper towels

gray sea salt and black pepper, to taste

1/3 cup olive oil

Salt and pepper both sides of salmon.

Heat oil in large skillet on medium-high heat until shimmering. Gently lay fillets skin side down (to prevent oil from splattering). Using metal spatula, lightly press down on fillets, making sure each has good contact with the skillet, for about 6 minutes, or until skin is crispy, and fillet turns easily. Flip fillets and cook on reverse side for about 2 minutes, or until thermometer registers 130°F for medium. If you prefer a more done fish, cook until desired temperature.

Transfer salmon, skin side down, to a paper towel lined plate, until ready to serve. To remove skin, gently slide (clean) spatula between skin and flesh, working your way underneath the fillet. It should detach easily.

For Chive Oil:

1/2 cup grape seed oil

1 bunch fresh chives

Arrange square of cheesecloth or paper coffee filter in fine mesh sieve over small heat-resistant bowl.

Purée chives and oil in small countertop blender. Pour into small saucepan and heat on medium, about three minutes. Mixture should bubble at the edges. Carefully pour hot mixture into sieve without pressing on solids. Let cool. Transfer to glass storage container and refrigerate until ready to use. Bring to room temperature before drizzling.

Chive Oil recipe adapted from Bon Appetit, June 2013.

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress

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