Should salmon be room temperature before frying?

Yes. Let it sit for 10-15 minutes before pan-searing so that it comes to room temp, but be careful not to let it sit too long. If it is cold, it will cook unevenly.

Is it better to sear salmon in butter or oil?

Oil is ideal for achieving crispy edges. If you wish, you could use both oil and butter if you want a bit of buttery richness.

Is it better to pan-sear or bake salmon?

Both are great methods! But due to the time it takes to preheat the oven, plus baking time, pan-searing is a quick and easy way to cook salmon fast.

Do I need an instant-read thermometer?

You can use one to check the internal temperature if desired, however it is not necessary. You can tell when salmon is done because it should naturally release from the pan and the exterior will be crispy with a golden crust. For the interior, when pressed with a fork, the inside skin flakes apart easily.

What else can I serve pan-seared salmon with?

This chia crusted salmon would go well with any roasted vegetables like broccoli or asparagus. You could also serve with whole grains, like rice—or serve over risotto!

Chia Crusted Salmon with Fennel Slaw

Description

Crispy, pan-seared chia crusted salmon is served over cool and crunchy fennel slaw, topped with quick pickled onions and dill. Paleo and gluten-free!

Ingredients

Scale

Salmon

2 pieces of salmon, skinless ( 4-6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mint, dill or tarragon
1/2 teaspoon granulated garlic
2 teaspoons chia seeds
1 tablespoon olive oil
1/2 lemon ( to finish)

Fennel Slaw:

1 extra large fennel bulb, very thinly sliced ( a mandolin is great for this)
1 Turkish cucumber
1/4 cup thinly sliced sweet onion
1/2 ounce package of dill or tarragon
2 tablespoons olive oil
2–3 tablespoons lemon juice, more to taste
Salt and pepper to taste

Optional: Quick Pickled red onions

Garnish: fresh dill or tarragon.

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Instructions

Make the slaw. Place the slaw ingredients in a medium bowl and toss well, adjusting salt and lemon. Set aside.
Prep the salmon. Brush the tops of salmon with olive oil. Place salt, pepper, dried herbs, granulated garlic, chia seeds in a small bowl and mix.Coat the top of the fish liberally with the chia mixture, pressing it down hard with your fingers, all the way to the edges.
Cook the salmon. Heat olive oil in a pan over medium-high heat. Let the pan get hot. Add the salmon, chia seed side down and pan sear 3-4 minutes until golden and crispy. Using a metal spatula, carefully turn over, to keep the crust intact and continue cooking until the fish is cooked to desired doneness, 3-4 more minutes, or more depending on thickness.
Assemble the plates: Divide the fennel slaw between two plates and place fish on top. Squeeze with lemon and top with optional pickled red onions and fresh dill.

Notes

If using salmon with skin, feel free to salt and crisp the skin side too, placing chia mix on the fleshy side.

I find that using a thin metal spatula ( especially in a cast iron skillet) helps to keep the crust ( in this case, chia crust) more intact. Just a personal preference.

Nutrition

Serving Size:
Calories: 399
Sugar: 6.6 g
Sodium: 731.2 mg
Fat: 27.3 g
Saturated Fat: 4.1 g
Carbohydrates: 11.9 g
Fiber: 3.7 g
Protein: 30.3 g
Cholesterol: 65.2 mg