What does pink salt do for salmon?

Pink Himalayan salt enhances the salmon's natural flavors without being overly salty. Its mineral content can also subtly improve the taste. It's often used for its visually appealing color as well.

What is the best way to pan-sear salmon?

Start with a hot pan and a little oil. Place the salmon skin-side down first for a crispy skin. Cook for most of the time on the skin side, then flip and finish cooking to your desired doneness.

How do you know when salmon is done pan-seared?

Salmon is done when it flakes easily with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking for the best texture.

What citrus fruits pair well with salmon?

Lemon and orange are classic choices that brighten the salmon's flavor. Grapefruit or lime can offer a more unique, tangy twist. Consider using a combination for a complex citrus profile.

Can I use regular salt instead of pink salt?

Yes, regular sea salt or kosher salt can be used as a substitute for pink salt. The taste difference will be subtle. Adjust the amount of salt to your preference.

What sides go well with pan-seared salmon?

Roasted vegetables like asparagus or broccoli are excellent choices. A simple quinoa or rice pilaf complements the salmon well. A fresh salad with a light vinaigrette provides a refreshing contrast.

Pan-Seared Salmon With Pink Salt Citrus Butter Recipe

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Pan-Seared Salmon With Pink Salt Citrus Butter

Recipe by Molina

This recipe delivers restaurant-quality salmon with crispy skin and a luscious, bright butter sauce. A smart cold-pan start ensures perfect crispiness, while a compound butter infused with lemon and pink Himalayan salt creates a balanced, flavorful glaze. It's a quick, healthful meal that feels indulgent.

Total Time20min
Yield2 servings 1x
DietGluten Free

Ingredients

Scale

2 (6 oz) skin-on, center-cut salmon fillets
1 tbsp neutral high-heat oil (avocado or grapeseed)
1/4 tsp kosher salt
3 tbsp unsalted European-style butter
1 small garlic clove, minced
Zest and juice of 1 lemon
1 tbsp fresh dill or parsley, finely chopped
1/4 tsp finely ground Himalayan pink salt

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Instructions

Pat salmon fillets thoroughly dry with paper towels. For extra crisp skin, place on a wire rack in the fridge, uncovered, for 10 minutes.
Season the flesh side of the salmon with kosher salt.
Place a cold skillet over medium heat and add the oil. Place salmon fillets skin-side down in the cold pan.
Cook for 4-5 minutes, without moving, until the skin renders fat, firms, and releases from the pan.
Increase heat to medium-high and cook for 60-90 seconds more to deeply crisp the skin.
Carefully flip the salmon and cook flesh-side down for 1-2 minutes, until sides are opaque but center is still slightly translucent. Transfer to a plate, skin-side up, to rest.
Reduce heat to low. Add butter to the skillet. Cook, swirling, until butter melts, foams, and turns a light nutty brown (beurre noisette).
Add minced garlic and cook for 30 seconds until fragrant. Immediately remove pan from heat.
Swirl in lemon zest and lemon juice vigorously to emulsify the sauce.
Stir in chopped herbs and pink Himalayan salt until combined.
Serve salmon skin-side up with the pink salt citrus butter spooned around the fillet.

Notes

For guaranteed crispy skin, ensure the salmon skin is completely dry before cooking. If the butter sauce breaks, remove from heat and whisk in a teaspoon of cold water or lemon juice until creamy again. Leftover compound butter can be rolled into a log, chilled, and sliced for future use.

Prep Time: 10min
Cook Time: 10min
Category: Dinner
Method: Pan-searing
Cuisine: American

Nutrition

Serving Size: 2
Calories: 480
Sugar: 0
Sodium: 520
Fat: 37
Saturated Fat: 13
Unsaturated Fat: 20
Trans Fat: 0
Carbohydrates: 2
Fiber: 0
Protein: 34
Cholesterol: 125

Find it online: https://www.saltclarity.com/pan-seared-salmon-pink-salt-citrus-butter/