Grilled and Pan Seared Wild King Salmon with Sigona’s Meyer Lemon Olive Oil
Pan-Seared Local Wild King Salmon with Dill and Sigona’s Meyer Lemon Olive Oil
- 2 (6-8 oz.) salmon filets
- 2 TBL, plus 1 tsp. Sigona’s Meyer Lemon olive oil, divided
- Salt and pepper
- A pinch or fresh or dried dill, more to taste
- 1 tsp lemon zest
- Lemon wedges, for serving
Directions: Warm a large, oven-proof skillet over medium high heat. Also, preheat an oven to 350F.
Meanwhile, rinse filets and pat dry. Using 2 TBL Sigona’s Meyer lemon oil, lightly rub both sides of the filets, then season well with salt, pepper and dill.
Place the filets in the preheated skillet, skin-side up. Cook for about 2-3 minutes to put on a sear, then flip the filets skin-side down to sear for 2-3 minutes more. Place the pan in the preheated 425F oven to finish cooking for 4-6 minutes, depending on the thickness of the filet and desired doneness.
Transfer salmon to a serving dish and drizzle evenly with remaining 1 tsp. Sigona’s Meyer lemon olive oil. Sprinkle with lemon zest and garnish with lemon wedges. Serve.
Grilled Wild King Salmon with Sigona’s Meyer Lemon Olive Oil
- 1 TBL Sigona’s Fresh Press extra virgin olive oil (for brushing grill)
- About 6 TBL Sigona’s Meyer lemon olive oil
- Freshly ground black pepper
- One half a wild king salmon
- 3 TBL finely chopped fresh herbs, such as parsley or oregano
- 1 lemon, cut into wedges, for serving
Directions: Bring salmon closer to room temperature before grilling by letting it sit on the counter for about 20 minutes while you prepare the grill, etc.
Prepare grill by lightly oiling grill grate with 1 TBL of olive oil. Heat grill to high heat.
Brush the top (the meaty side) of the salmon with half the Meyer lemon oil and season liberally with salt and pepper. Place salmon on the grill, skin-side up, and cook for 3-5 minutes (or more) per side, turning once, for medium-well (the fish should lift somewhat easily from the grill when it’s ready to flip).
When cooked as desired, remove salmon from grill and drizzle with the remaining Meyer lemon olive oil. Sprinkle with herbs and serve with lemon wedges.
Chef’s Note: If you remove the bone from the fish yourself, don’t just throw it away! The meat around the bone is tasty too. Rub olive oil over it, season with salt and pepper and put it on the grill.