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Thread: Dinner Tonight: Salmon in Pepper Crust

  1. #1
    Senior Member FryBoy's Avatar
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    Dinner Tonight: Salmon in Pepper Crust

    I got this simple but delicious recipe from a Gourmet Magazine cookbook entitled In Short Order. It's been a favorite of ours for several years. I'm making it again tonight with steamed broccolini and roasted yams so I thought I would post it for your consideration. Of course, if you don't like black pepper, this isn't for you, although cooking does make pepper milder, even the Talamanca del Caribe black I'm using tonight (from PepperPassion.com -- no longer available but I have a stash).

    SALMON IN PEPPER CRUST

    2 Tablespoons Soy Sauce
    1 Large Garlic Clove (Mashed to a Paste)
    2 Teaspoons Fresh Lemon Juice
    1 Teaspoon Sugar
    2 6-Ounce Salmon Fillets, Skinned (optional)
    4 Teaspoons Coarsely Ground Black Pepper
    2 Tablespoons Olive Oil

    1. In a sealable plastic bag combine soy sauce, garlic, lemon juice,
    and sugar; mix well.

    2. Add salmon, shake to coat well, squeeze all the air out of bag and
    seal it; let salmon marinate in refrigerator for 30 minutes, turning
    bag over once or twice.

    3. Remove salmon from the bag and pat it dry; discard marinade.

    4. Press 2 teaspoons of the black pepper onto each piece of salmon,
    coating it thoroughly on all four sides.

    5. Heat the olive oil in a heavy cast iron skillet over moderately high heat until
    it is hot but not smoking.

    6. Saute the salmon for 2 minutes on each side (8 minutes total for
    each piece), or until it just flakes.

    7. Transfer the salmon with to paper towels and let it drain for 30
    seconds.

    8. Serve with lemon or lime wedges.

    Serves 2.







    Doug Collins
    Hermosa Beach, California

  2. #2
    Senior Member EdipisReks's Avatar
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    nice. that's very similar to one of my recipes. definitely tasty! i always do mine really rare, and then have to cook my girlfriend's through, but s'okay.

  3. #3
    I tried this last night, it was delish, thanks.

    Your broccolini looks suspiciously like asparagus. I went with asparagus and fiddleheads on the side.

  4. #4
    That looks both delicious and easy. (Nice pics too!) I think I might have to give it a shot in the next few days!
    - Erik

  5. #5
    Senior Member FryBoy's Avatar
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    Quote Originally Posted by Craig View Post
    I tried this last night, it was delish, thanks.

    Your broccolini looks suspiciously like asparagus. I went with asparagus and fiddleheads on the side.
    Old photo.
    Doug Collins
    Hermosa Beach, California

  6. #6
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    Interesting! My roommate just got a bunch of salmon that he wants me to cook, but since I'm not a big seafood fan (yeah, I know...) I don't know any good recipes. I think I'll give this a shot, but I'm going to do it on a cedar plank on my Big Green Egg instead.

  7. #7
    Senior Member FryBoy's Avatar
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    The cedar plank won't give you the crust that you get from a CI pan.
    Doug Collins
    Hermosa Beach, California

  8. #8
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    Quote Originally Posted by FryBoy View Post
    The cedar plank won't give you the crust that you get from a CI pan.
    Thanks for that reply, I didn't even think about that. I may just go with something simple salt, pepper and lemon because they do want it done over a fire.

  9. #9
    You could always just toss your pan on the bbq. "Best" of both worlds.

    The crust is what made this when I tried it. I left the skin on my salmon, but next time I'm taking it off to optimize the crusting.

  10. #10
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    Lovely, even if I think you may have had your pan a bit too hot. Don't get me wrong- I'm all for super intense heat for blackening, grilling, etc, but you have to be careful about burning any spices. Looks as if you nailed it pretty good.

    Salmon is my favorite fish. Not only is it very tasty, it lends itself to a wide range of cooking methods. It excels in steaming, grilling, and pan searing.
    I really am related to Tony Clifton.

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