Description
This crispy salmon dish with spiced butter boasts a delightful contrast between crispy skin and tender flesh, paired with a creamy garlic yogurt sauce.
Ingredients
- 200g thick Greek yogurt
- 1 garlic clove, finely grated
- 2 salmon fillets, skin on
- Neutral oil (such as avocado, vegetable, or sunflower)
- 2 tbsp salted butter
- 2 tsp pul biber (Aleppo pepper)
- Small handful fresh dill, to garnish
Instructions
- Mix the thick Greek yogurt and finely grated garlic with a pinch of salt in a small bowl. Set aside in the refrigerator to let the flavors meld.
- Pat the salmon fillets dry to remove moisture for crispy skin.
- Season the flesh side of the salmon fillets generously with salt and pepper.
- Heat a stainless steel pan over medium heat until water droplets bead.
- Add a thin layer of neutral oil to the pan and wait for it to shimmer. Lay the fillets skin-side down and press for 15 seconds.
- Cook the salmon for 7 to 10 minutes, gently pressing to maintain contact. Flip when it releases easily.
- Cook the flipped fillets for an additional 1 to 2 minutes until just cooked through. Drain excess oil on a paper towel.
- Heat the remaining oil in a non-stick pan and cook the salmon following the same steps.
- Pour out extra oil and return the pan to heat, adding the butter until melted. Stir in pul biber for 30 seconds.
- Serve by spooning the garlicky yogurt onto plates, adding salmon on top, and drizzling with spiced butter. Sprinkle with fresh dill.
Notes
Ensure salmon skin is dry before cooking for the best crispiness. Simple seasoning allows the flavors to shine.
