The picture doesn't do this recipe justice, but it's good, I promise! This was a recipe I originally found on epicurious.com for halibut steaks, but it'll pretty much work with any thick cut fish. The skin on the fish came out super crispy. And if there's anything I love...it's crispy skin!
Ingredients
- 2 half pound salmon steaks or skin-on filets (1"–1 1/4" thick)
- Kosher salt, coarsely ground pepper
- 2 tablespoons vegetable oil
- 1/4 cup (1/2 stick) unsalted butter
- 4 sprigs thyme
- 2 garlic cloves, peeled, crushed
- 3 tablespoons drained capers
Preparation
Season salmon with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook salmon skin side down, until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until salmon is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
Divide salmon among plates and spoon butter sauce over. Serve with mango salsa.
Mango Salsa ingredients
- 1 mango, chopped
- 1 jalapeño, chopped
- Half a red onion, chopped
- 1/3 bunch of cilantro, minced
- Juice of 1 lime
Mix all ingredients together and serve with pretty much any fish dish.
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