Whether you like salmon or not, I think you will love my Brittani Bo Baker Citrus Rubbed Pan Seared Salmon recipe. For people who aren’t big fans of salmon, the citrus in this recipe gives it a more palatable taste for pickier eaters.
- 3 Tablespoons Brittani Bo Baker's Fruity Que Dry Rub
- 2 lemons (1 halved for juice, 1 quartered for garnish)
- 2 limes (1 halved for juice, 1 quartered for garnish)
- 2 oranges (1 halved for juice, 1 quartered for garnish)
- 1-2 oz olive oil (enough to cover the bottom of cast Iron skillet)
- 4 skinless salmon fillets, about 6 oz each, rinsed and dried
- Place salmon fillets in a bowl, and squeeze the juice of one lime, one lemon, and one orange over the fillets.
- Toss salmon well in citrus juices, remove from bowl and pat dry.
- Season both sides heavily with Brittani Bo Bakers Fruity Que dry rub
- Place a cast iron skillet on stove top and add enough olive oil to lightly cover the bottom of the skillet.
- Heat on Medium, when the oil is hot add salmon and let cook for about 5 mins without moving it (do not overcrowd skillet, if all 4 fillets do not fit without over lapping cook in 2
- Flip salmon fillets with tongs and cook the other side for about 5 mins, add lemon lime and orange slices to the pan.
- Depending on your desired temperature, you may need to finish your salmon in the oven I prefer mine medium well (135 degrees F internal temp) and I like to pull the extra 2 fillets at medium (125 degrees F internal temp) so I can reheat them the next day without over-cooking them, and use it in other recipes.
- If you like your salmon well done, you can place the entire skillet in the oven on 400 for another 5-7 mins or until it reaches an internal temp of 145
- Remove from pan, plate up your salmon and garnish with lemon lime and orange. (Squeeze the juices on top of each piece)
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