Caramelized Salmon

Name: Caramelized Salmon
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 4 Servings
Ingredients: ½ cup sugar; 1 tablespoon kosher salt; black pepper; 1 pound salmon; olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
19 mins
Servings
4 Servings
Calories
258 kcal
Course
Main Course
Cuisine
American

Caramelized Salmon

Whitney Jenkins

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Salmon cooks so fast already, and this particular recipe could not possibly be simpler—we are talking sugar and salt and pepper here people

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Ingredients

Servings

½ cup sugar
1 tablespoon kosher salt + 3/4 teaspoon
black pepper freshly ground to taste
1 pound salmon cut into 4 filets, with or without skin (frozen salmon filets work great. Thaw them first of course)
olive oil

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Instructions

Combine the sugar, salt, and black pepper on a plate. Dip each filet into the mixture and coat all sides of the salmon with the mixture.
Heat a little bit of olive oil in a large nonstick skillet over medium heat. (Use a pan that can go in the oven. I used my cast iron skillet.) When the oil is shimmering, add the salmon, skin side down if you have skin-on, and saute for about 5 minutes. The sugar will burn on the pan, but don't worry that's supposed to happen. If you’re worried about it, just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. Don't go higher than medium heat.
Flip each salmon filet, being as delicate as possible. Saute for another 2-3 minutes. If the filet is thick enough, saute the 3rd and 4th sides for another 2-3 minutes each.
Preheat the broiler to 450 degrees and move a rack to the top position. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, (if using frozen salmon filets, 5 will be plenty) checking occasionally to make sure the salmon is not burning. The sugar in the pan will burn but that’s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (be really careful, it's super hot). Gently peel off the skin (if you have it) before eating – it will be very dark because it’s caramelized with sugar, and it should come off very easily.

Notes

If you are using table salt, start with less, like about a tablespoon. You can always add more salt, but you can’t take it out.
Source: Pinch of Yum

Nutrition Information

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Serving 1filet Calories 258kcal (13%) Carbohydrates 25g (8%) Protein 22g (44%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 2g Cholesterol 62mg (21%) Potassium 557mg (16%) Sugar 25g (50%) Vitamin A 45IU (1%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 258 kcal

% Daily Value*

Serving	1filet
Calories	258kcal	13%
Carbohydrates	25g	8%
Protein	22g	44%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	2g	10%
Cholesterol	62mg	21%
Potassium	557mg	12%
Sugar	25g	50%
Vitamin A	45IU	1%
Calcium	15mg	2%
Iron	1mg	6%