Ingredients
4 Salmon Fillets: Center-cut works best for even cooking.
The Rub: 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp cayenne (adjust for heat), and plenty of salt and black pepper.
Cooking Oil: 2 tbsp avocado or grapeseed oil (high smoke point is key).
Garnish: Freshly chopped parsley and lemon zest.
Instructions
Pat Dry: Use a paper towel to get the salmon skins and flesh bone-dry. This is the secret to that crust.
Season: Generously coat the top of the fillets with the dry rub, pressing it in with your fingers.
Sear: Heat your skillet over medium-high heat. Once the oil is shimmering, place salmon flesh-side down.
Develop the Crust: Cook for 3-4 minutes without moving it until a dark, mahogany crust forms. Flip and cook for another 2-3 minutes until the internal temperature hits 125°F (52°C) for medium-rare or 145°F (63°C) for well-done.
The Garlic-Dijon Cream Sauce
Ingredients
1 tbsp butter
2 cloves garlic, minced
½ cup heavy cream
1 tbsp Dijon mustard (smooth or grainy)
1 tsp Worcestershire sauce
½ tsp red pepper flakes (as seen in the image)
Squeeze of fresh lemon juice
Instructions
Sauté: In the same pan (after removing the salmon), melt the butter and sauté the garlic for about 30 seconds until fragrant.
Deglaze & Simmer: Pour in the heavy cream and Dijon. Whisk constantly over medium-low heat.
Thicken: Let it simmer for 2-4 minutes until it thickens enough to coat the back of a spoon. Stir in the Worcestershire, red pepper flakes, and lemon juice.
Serve: Pour the sauce over the crispy salmon fillets just like in the photo.
