This one is embarrassingly easy, delicious, and fancy looking. Plus it only takes 15 minutes. And credit where credit is due – this recipe is a riff off of Ina Garten’s.
- 4 tablespoons olive oil separated
- 2/3 cup crushed pork rinds
- Kosher salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Four 6- to 8-ounce salmon fillets, skin on
- Lemon wedges, for serving
- Preheat the oven to 425 degrees.
- In a small bowl, mix together the pork rinds, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with 2 tbsp olive oil and stir until the crumbs are evenly coated. Set aside.
- Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the pork rind mixture thickly on top of the mustard on each salmon fillet. The mustard will help the mix adhere.
- Heat the remaining 2 tbsp of oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 minutes, without turning, to brown the skin.
- Transfer the pan to the hot oven for 5 minutes until the salmon is almost cooked and the pork rind mix is browned. If the mix isn’t browning, turn your oven to broil and place the pan on the top rack for an additional minute.
- Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
*Notes – you can easily adjust this recipe for individual portions. Also, if you prefer a rare salmon, skip preheating the oven and just broil for 3 minutes on the top rack – the middle will still be a little cold.
Macros (per filet):
|397 calories||3g Carbs||1g Fiber||36g Protein||26g Fat|