Pan-Seared Salmon Steaks

5 from 2 votes

These delicious pan-seared salmon steaks are made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: French

Diet: Gluten Free

Servings: people

Calories: 451kcal

Author: Sarah Trenalone

Ingredients

2 salmon steaks (~16 ounces), deboned, pin bones removed. See "Rolled Salmon Steaks" in recipe notes
pinch salt, pepper
⅛ teaspoon paprika (optional)
1 tablespoon olive oil
1 tablespoon butter or clarified butter Or use extra olive oil
1 lemon, juiced
1 tablespoon capers
Handful fresh herbs (parsley, chives, basil, cilantro etc)

Instructions

Pat salmon dry. Sprinkle fillets on both sides with salt, pepper and the paprika (if using).
Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
Add olive oil and butter to a heavy pan. Melt butter over medium heat.
Place the steaks in the pan and cook 3-4 minutes, depending on the thickness of the steaks.
As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.
Avoid touching the fish until the fish is ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the steak. (Watch the center of the steaks to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set steaks in a 200ºF oven.
Reduce heat to medium-low. Add the lemon juice and capers to the pan, stir with a wooden spoon, and allow the juice to reduce for about a minute. Add half the herbs and turn off the heat.
Serve fish hot with pan sauce and remaining herbs.

Notes

Serving Size Tips: One salmon steak is often enough meat to feed 2 people. If you're not concerned about presenting one steak per person, consider sharing a steak.

Rolled Salmon Steaks: Optionally, roll the steaks into medallions and tie with kitchen twine. Rolling helps the salmon cook more evenly and makes the steaks easier to flip.

To roll, trim out the spine bones along the inner section of both belly flaps. Cut the bone out by slicing near the skin and remove it.
Next, cut away the skin halfway up both belly flaps, fold the belly flaps in, wrap the skin around the salmon roll and tie the medallion with cooking twine.
If you roll the steaks, it's best to have a digital meat thermometer available since it's difficult to observe (by sight) if the fish has cooked through. Cook salmon to an internal temperature of approximately 125° Fahrenheit.

Cooking Tips:

Make sure to pat the fish dry.
Make sure to let the fish rest at room temperature for about 15 minutes. Cold fish tends to stick to the pan.
Test the fish with a thin metal spatula before attempting to flip. If the fish doesn't release, give it another 30 seconds and try again.
If your butter and oil begin to smoke, lower the heat slightly.
Have all your ingredients prepared before beginning so that you can watch the fish carefully while it cooks. I prep everything while the fish rests at room temperature.

Nutrition