Hey there!!! I’m back with a recipe that is worth the wait! Well…at least I hope so! Turns out, getting ready for a baby is hard work. And time consuming work. Time consuming work that leads to #1 not that much time to make delicious foods and baked goods and #2 even less time to blog! But I haven’t forgotten you – I promise!
This recipe is based off of one my mom used to make all the time when I was a kid. Last month when we were up in Seattle, we stocked up on fresh, wild caught, Copper River Salmon so we’ve been enjoying it pretty much weekly since we’ve been back. I thought I’d get to try out some new salmon recipes with all the fillets we got, but I made a huge mistake. This was the recipe first and now my husband won’t let me make it any other way!
But who could blame him? How bad can a recipe be when it starts like this…
Am I right?!?!
This recipe is a perfect weeknight meal – cooks up in a jiffy and you can even use one pan to make it if you want – less clean up = more time to watch the bachelorette!
The key to this dish isn’t the butter (although it helps!), it’s really, really good salmon. If you don’t have a bunch straight from Seattle, don’t worry! Head on down to your local seafood market and grab some wild caught Alaskan Salmon and it will be just as delicious.
Searing the salmon couldn’t be easier. My husband and I have a favorite seafood restaurant in San Francisco called Gigi’s. They make all kinds of seafood all kinds of different ways, but our favorite is the pan seared. The salmon gets a nice crispy crust and as an added bonus it cooks up really fast!
While the salmon is cooking (or right after if you want to use the same pan!) cook up the green onions. Melt the butter in a skillet and add the chopped green onions. Cook until soft and translucent. Pretty easy huh?
When the onions are done, top the salmon with a big scoop of onions (don’t forget to scoop up some of that butter!). You’ll have a dish you’ll want to make again and again.
Seared Salmon with Buttered Green Onions
- 1 pound wild salmon, cut into 2 fillets
- 1 bunch green onions, chopped
- 4 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- salt and pepper
- Preheat a skillet over medium high heat. Add oil, let oil preheat for about 30 seconds.
- Season salmon with salt and pepper. Add salmon to oil, skin side up. Cook 4-5 minutes per side. Until crust forms and inside is just barely cooked though.
- Heat butter in a skillet over medium heat. When butter is melted, add chopped onions. Cook, stirring occasionally for 5 minutes, until onions are translucent.
- Serve salmon with a big scoop of onions and butter, season again with salt and pepper to taste.