Pan-Seared Salmon

Written By Mike Sonier

with Ethical Table Food Co. Canadian Seas

This salmon dish is a quick and easy summer favorite, cooked with butter and paired with roasted asparagus seasoned with sea salt, pepper, and avocado oil. A refreshing yogurt-based sauce with cucumber, Canadian Seas seasoning, and lemon enhances the flavors. For an optional crispy topping, fried capers add the perfect crunch.

Ingredients

For the Salmon & Asparagus:

  • 2-4 filets of salmon (skin-on)

  • A handful of asparagus

  • Lemon zest (for finishing)

  • Cracked pepper, to taste

  • Fresh dill, for garnish

For the Sauce:

  • 1 1/4 cup plain whole milk yogurt

  • 1 Tbsp lemon juice

  • 1/3 cup diced cucumber (skin-off)

  • 1 1/2 Tbsp Ethical Table Canadian Seas seasoning (adjust to taste)

For the Crispy Capers (optional):

  • 1/4 cup capers

  • Avocado or vegetable oil (for frying)

Instructions

1. Prepare the Sauce:

  • In a bowl, combine the yogurt, lemon juice, diced cucumber, and Canadian Seas seasoning.

  • Stir well, then cover and chill in the fridge for at least 30 minutes.

2. Prepare the Asparagus:

  • Preheat the oven to 400°F (200°C).

  • Trim the asparagus and spread it on a baking sheet.

  • Drizzle with avocado oil, season with sea salt and cracked pepper, and toss to coat.

  • Roast for 5-8 minutes or until tender, depending on the thickness of the asparagus.

3. Cook the Salmon:

  • Season the salmon filets with cracked pepper and your preferred seasoning.

  • Heat a non-stick or cast iron pan over medium-high heat.

  • Once the pan is hot, add a heaping tablespoon of butter, then the salmon skin-side down into the skillet and cook for 3-4 minutes on each side, or until golden and cooked through (internal temperature should reach 120°F - 125°F for medium-rare). If the salmon is thick, you can place it in the oven for an additional 2-3 minutes.

4. Prepare the Crispy Capers (optional):

  • Heat a small pot over medium-high heat and add avocado or vegetable oil.

  • Once hot, add the capers and fry for several minutes until crispy.

  • Remove from the oil and place on a paper towel to drain any excess oil.

5. Serve:

  • Remove the salmon from the skillet and let it rest for a few minutes out of the hot pan.

  • Place a heaping spoonful of sauce in the center of each plate.

  • Place the roasted asparagus over the sauce.

  • Top with the salmon, skin-side up.

  • Finish with grated lemon zest, fresh dill, and crispy capers (if using).

Mike Sonier
Next

Butter-Basted Ribeye