Caramelized Salmon
This
caramelized salmon has a five-ingredient rub that forms a sweet crust
enveloping the delicate flesh of the tenderloin.
Ingredients
- olive oil
- 1 tablespoon + 3/4 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1/2 cup sugar
- 1 pound of salmon, cut into 4 filets, with or without skin (frozen salmon filets work great. Thaw them first of course)
Instructions
First, combine
sugar, salt and black pepper on a plate. Dip each fillet in the mixture and
coat all sides of the salmon with the mixture.
Then, heat a
little olive oil in a large non-stick skillet over medium heat. (Use a pan that
can go in the oven. I used my cast iron pan.) When the oil is sparkling, add
the salmon, skin side down if you have the skin, and sauté for about 5 minutes.
The sugar will burn on the pan, but don't worry, this is supposed to happen. If
you're worried, drain it or put it in the pan. If there is a lot of oil
splashing, turn down the heat. Do not climb higher than average heat.
Turn each
salmon fillet, being as delicate as possible. Sauté another 2-3 minutes. If the
tenderloin is thick enough, sauté the 3rd and 4th sides for 2-3 minutes each.
Preheat the
grill to 450 degrees and move a grill to the upper position. Sprinkle the top
of each salmon fillet with a teaspoon or two of additional sugar / salt
mixture. Transfer the pan from the stove to the oven. Let the salmon grill for
5 to 10 minutes (if using frozen salmon fillets, 5 is enough), checking
occasionally to make sure the salmon is not burning. The sugar in the pan will
burn but it will work as long as the top of the salmon is golden brown. Once
the salmon is cooked, take it out of the oven and let it cool for a few minutes
(beware, it's super hot). Gently peel off the skin (if you have it) before
eating - it will be very dark because caramelized with sugar, and it should
come off very easily. Happy Cooking Time.
