Salmon is a great go-to fish — it's easy to cook, easy to split into portions, and extremely versatile when it comes to cooking methods. When it comes to the flavor profile of salmon, this is a fish that can stand up to big bold sauces — especially ones laced with herbs and citrus.
This recipe lets the natural flavor of the salmon shine through, with the fish simply pan-roasted and topped with a bright, fresh cilantro sauce.
- 1 teaspoon olive oil
- Two 6-ounce salmon fillets, skin on
- Coarse salt and black pepper, to taste
- 1 cup fresh cilantro, rinsed
- 1 medium-sized shallot, roughly chopped
- \ Zest and juice of 1 meyer lemon
- 1 teaspoon rice wine vinegar
- 1 tablespoon extra-virgin olive oil
Heat a frying pan over medium-high heat for 5 minutes with a teaspoon of olive oil. Meanwhile, season the fleshy side of the salmon with salt and pepper and then add it to the pan, skin side down. Cook the salmon for 4 minutes on the first side, then flip the fillets and cook for 3 minutes on the other side. Transfer the fish to a plate and let it rest for a minute or two.
To make the sauce, add the cilantro, shallot, lemon, and vinegar to the bowl of a food processor and pulse 15 times, or until everything is combined fully. Turn the food processor back on and slowly add the olive oil in a steady stream through the feeding tube until the mixture comes together in a smooth paste.
Top the salmon fillets with the cilantro sauce and serve immediately.