This recipe, brought to us by Catherine Brookes, shows us how to craft that rich, flavorful sauce and pan-fry the salmon to perfection, before bringing the two together. The creamy mushroom sauce ...

Judith Sutton is a recipe developer ... Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Season the salmon with the salt and pepper and add ...

The first recipe I stumbled upon called for the salmon to be cooked in a hot pan glistening with oil skin-side up for roughly four minutes before giving the fillets a flip and “kissing” their ...

add a squeeze of lemon juice to pan and continue basting fish 1 minute more. To serve, set seared fillets in center of four plates. Arrange marinated cucumbers and beets around salmon. In a small ...

If you’re a beginner, salmon is a great piece of fish to start with. Salmon tends to be a fattier fish than something like white fish. The filets aren’t too thick or too thin, so pan-searing ...

Season the salmon and let it rest while the nonstick pan gets hot with the oil on medium high heat. -Seared the salmon for 2 minutes on each side, add the butter and baste for another minute.

Gail Simmons amps up chicken broth with soy sauce, rice wine vinegar, ginger and garlic which seasons this main course of crispy seared salmon ... offering delicious recipes, real-life wisdom ...