• 2 lbs wild-caught, skin-on salmon filets, butchered into 6-ounce portions.
  • 2 cloves garlic, chopped
  • 1 teaspoon dried rosemary
  • ½ cup olive oil
  • Salt and Pepper, to taste

Passo a passo

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Bring Salmon to room temperature and dress liberally with olive oil, rosemary and salt, and pepper.
  3. Heat olive oil in a large oven-safe non-stick pan over medium-high heat.
  4. Add the remaining rosemary and rough chopped garlic and saute lightly.
  5. Add salmon portions and sear until skin is crisp. Flip the salmon and cook for two minutes.
  6. Place the pan into the oven for 4-5 minutes, or until the salmon is cooked though. Serve skin side down.