Sautéing is an ideal way to cook lighter foods, including fish.
It requires applying high heat to a slope-sided sauté pan and using a small amount of oil or butter. This cooking method seals in the natural juices and produces an evenly cooked piece of fish that is moist and tender on the inside, and caramelized on the outside. Additional ingredients, such as garlic, onions, vegetables, wine and lemon juice are often added to enhance the flavors.
How to Sauté Verlasso Salmon
- Season the salmon fillets with salt and pepper.
- Heat a large sauté pan to medium-high heat. Add enough oil or butter to just cover the bottom of the pan, to a depth of about 1/8”. If skin-on, place salmon in the pan skin-side up. If cooking multiple fillets, make sure not to crowd them together – they will not cook evenly.
- Sauté the fillets 3-4 minutes or until browned. Carefully, turn the fish over and sauté another 3-4 minutes, or until done.
- Remove the fillets from the pan. Loosely cover and keep warm until ready to serve.
Make this recipe for Sautéed Verlasso Salmon with Poached Farm Egg and Applewood Smoked Bacon on Sourdough. It is an example of just how versatile this cooking method can be.