Pan-Roasted Salmon with Cilantro-Scallion Salsa / Jill Silverman Hough
Pan-roasting is a great way to make salmon. It comes out beautifully seared and crispy on the outside but also juicy and tender on the inside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillhough.com.
Ingredients
- 1 or 2 limes
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 serrano chile, stemmed, seeded, and minced
- 5 tablespoons olive oil, divided
- Four 6-ounce salmon fillets, about 3/4-inch thick, skin removed if you like
- 1 teaspoon coarse kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
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