Ingredients:

  • 1 can (6 oz / 170g) canned salmon, drained
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 2 cloves (6g) garlic, minced
  • 1/4 cup (15g) shallot, finely diced
  • 1/2 tsp (1g) black pepper
  • 1/4 tsp (1.5g) smoked paprika
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Drain the salmon thoroughly using a colander. Note: Excess water prevents searing
  2. Transfer the salmon to a bowl and use a fork to break up the large chunks, but leave some larger pieces intact for texture.
  3. Toss the salmon with the smoked paprika and black pepper. Note: This ensures every flake is seasoned
  4. Heat the olive oil and butter in a 10 inch skillet over medium high heat.
  5. Wait until the butter stops foaming and begins to shimmer.
  6. Add the salmon in a single layer and let it sit undisturbed for 3-4 minutes until a mahogany colored crust forms on the bottom.
  7. Stir in the minced garlic and diced shallots.
  8. Sauté for another 2 minutes, stirring gently until the garlic is fragrant and the onions are translucent.
  9. Turn off the heat completely.
  10. Immediately drizzle the fresh lemon juice over the salmon and fold in the fresh parsley.