Seared Salmon with Tarragon Lemon Aioli | Printable recipe
6 (6-oz) center-cut salmon fillets with skin attached.
3 tablespoons vegetable oil
Salt and freshly ground pepper
Using paper towels, pat salmon dry and season with salt and pepper.
In a large nonstick skillet, heat oil over moderately high heat until hot but not smoking. Increase heat to high and place salmon in skillet, skin sides up, until well browned, about 4 minutes. Turn fish and sear until just cooked through, about 4 more minutes.
Serve with Tarragon Lemon Aioli.
Serves 6
Tarragon Lemon Aioli
2 garlic cloves, finely minced
1/2 cup mayonnaise
1 tablespoon finely chopped tarragon
2 tablespoon lemon juice
Combine garlic, mayonnaise, tarragon and lemon juice. Serve with salmon.