Description

This vibrant salmon recipe features a fresh parsley sauce that brings a bright, herbaceous flavor to perfectly cooked salmon fillets. The salmon is first seared skin-side down in a skillet for a crispy texture, then finished in the oven to reach your preferred doneness. The parsley sauce, made with olive oil, lemon juice, garlic, and apple cider vinegar, adds a zesty and refreshing complement to the rich fish.

Ingredients

Parsley Sauce

1 cup packed fresh parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 large clove garlic, peeled
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Salmon

4 3-ounce salmon fillets, skin on
2 tablespoons olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

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Instructions

Make the salmon sauce: Combine the fresh parsley leaves, extra virgin olive oil, lemon juice, peeled garlic clove, apple cider vinegar, sea salt, and freshly ground black pepper in a high-speed blender. Pulse until the mixture is very smooth. Pour the sauce into a jar and set it aside to use later.
Season the salmon: Sprinkle sea salt and freshly ground black pepper evenly on both sides of each salmon fillet to enhance their flavor.
Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for finishing the salmon after searing.
Sear the salmon: Heat a large skillet over medium-high heat and add the olive oil. Once hot, place the salmon fillets skin-side down in the skillet. Cook them without flipping, watching for when the edges change color indicating they are halfway cooked.
Finish cooking in the oven: Transfer the skillet with the salmon to the preheated oven. Cook the salmon based on your preferred doneness: 8-10 minutes for slightly pink in the middle, or 12-15 minutes if you prefer it more thoroughly cooked.
Serve: Remove the salmon fillets from the skillet and place them on a serving dish. Drizzle the prepared parsley sauce generously over each fillet and serve immediately for the best flavor and texture.

Notes

Ensure the skillet is oven-safe before transferring it to the oven.
The parsley sauce can be made ahead and stored in the refrigerator for up to 3 days.
Adjust cooking time based on the thickness of your salmon fillets.
For a crispier skin, press the salmon gently with a spatula while searing.
Use fresh parsley for the best flavor; dried parsley will not work as well in the sauce.