Ingredients:

  • 4 (6-oz) Salmon fillets, center-cut
  • 1 tbsp Avocado oil
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 1 cup Fresh flat-leaf parsley, finely chopped
  • 1/4 cup Fresh cilantro or oregano, finely chopped
  • 3 cloves Garlic, minced into a paste
  • 1/2 cup Extra virgin olive oil
  • 3 tbsp Red wine vinegar
  • 1 tsp Red pepper flakes
  • 1/2 tsp Smoked paprika

Instructions:

  1. In a small glass bowl, combine the minced garlic and red wine vinegar. Allow the mixture to sit for 5 minutes to mellow the garlic's bite.
  2. Whisk in the extra virgin olive oil, smoked paprika, and red pepper flakes. Gently fold in the finely chopped parsley and cilantro (or oregano) to maintain their vibrant color and aromatics.
  3. Use paper towels to pat the salmon fillets extremely dry on all sides to ensure a crispy sear. Season with kosher salt and coarse black pepper immediately before cooking.
  4. Heat a 12-inch cast iron or heavy stainless steel skillet over medium-high heat. Add the avocado oil and wait until it begins to shimmer.
  5. Place the salmon fillets in the pan, skin-side down. Press firmly with a fish spatula for 10 seconds to prevent curling. Sear undisturbed for 4–5 minutes until a mahogany-colored crust forms.
  6. Gently flip the fillets. Cook for an additional 2–3 minutes until the interior is velvety and the fish flakes easily.