Ina Garten seared salmon with spicy red pepper aioli is an easy weeknight dinner built on a steakhouse trick. She sears the fillets in a dry cast-iron pan, then slides the skillet into a 400 degree oven. Big brown crust, soft middle, and family dinner is done.
That first two minutes without touching the pan is what builds the crust. Nudge the fillets too early and they tear instead of releasing cleanly, so you lose the sear you were after.
Source: Modern Comfort Food (2020)
Ina Garten Seared Salmon With Spicy Red Pepper Aioli
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes11
minutes755
kcalCast-iron seared salmon fillets with a deep browned crust and a barely set center, finished in a hot oven and spooned with a smoky chipotle and roasted red pepper mayonnaise.
Ingredients
2 teaspoons minced garlic (2 cloves)
1 tablespoon (canned) chopped chipotle pepper in adobo sauce
1 tablespoon freshly squeezed lime juice
1/4 cup jarred roasted red peppers, seeded and chopped
1 cup good mayonnaise, such as Hellmann’s
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless, center-cut salmon fillets
Good olive oil
1 lime, quartered, for serving
Directions
- Heat the oven: Preheat the oven to 400 degrees.
- Make the aioli: For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and puree. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- Heat the skillet and season the salmon: For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Sear and roast: Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare.
- Rest and serve: Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
FAQs
Can I swap the chipotle for something milder?
Yes, though you give up the smoke that makes this aioli work. A teaspoon of smoked paprika with a pinch of cayenne gets you close. Start with less than you think, since you can always stir in more heat at the end.
How long does the red pepper aioli keep?
Ina says it holds for at least five days in the refrigerator. Keep it in a sealed jar rather than a bowl under plastic wrap, so it does not pick up other fridge smells. It firms up a little as it sits, which is normal.
Can I make any of this ahead for a dinner party?
The aioli, yes, and it tastes better after a night in the fridge. The salmon, no. Seared fish turns dry and firm when you reheat it, so cook the fillets right before everyone sits down.
Do I really need a cast-iron skillet?
You need a heavy, oven-safe pan that holds its heat, and cast iron does that best. Carbon steel works too. Skip nonstick, because most nonstick pans should not go over high heat or into a 400 degree oven.
What is the mistake most people make with this salmon?
Moving the fish. The crust needs those two full minutes against hot metal, so keep the spatula down. The other one is overcooking, so pull the salmon while the center still looks rare, since it keeps cooking as it rests.
