Prep 20 mins
Cook 25 mins
A PureWow.com original recipe. This is not a slow cooker recipe, but an unusual technique done on the top of the stove. It yields moist, nicely flavored fish with crispy skin and with a minimum of effort and mess. Nice paired with roasted potatoes. It does require skin-on fillets. I found that this reecpe needed an extra five minutes on my stove.
- 2 six-ounce salmon fillets, skin-on
- salt, pepper
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon fennel seed, lightly crushed
- 1 lemon, preferably organic, zested and halved
- 1⁄4 cup chopped fresh dill
- 3 tablespoons extra-virgin olive oil
- Season each fillet with salt, pepper, 1/2 teaspoons paprika. 1/4 teaspoons crushed fennel seeds, half the lemon zest, and half the dill. Squeeze the juice of half a lemon over each fillet.
- Pour the olive oil into a large, cold skillet. Add the prepared fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, uncovered and undisturbed, for 20 to 25 minutes. The internal temperature should read 140 degrees Fahrenheit and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink.
- Gently remove the salmon with a spatula and transfer to a paper towel-lined plate to remove any excess oil. Transfer the salmon to dinner plates and serve immediately.