I like to make this after grilling salmon the evening before; I purchase a filet that is a half of a pound more than I need for dinner, and save the uncooked extra for the next morning. This lets me have uniformly thick pieces for the grill, and a nice relatively thin piece for pan searing.
My favorite salmon to use for this is wild caught Coho Salmon. It has a lower fat content than either King Salmon or Sockeye Salmon, which works great when cooking in additional fat. Just be sure not to forgot it in the oven, as the lower fat content makes it easier to dry out this type of salmon.
I recommend prepping everything before starting to cook your salmon. Your water should be hot and ready for the eggs, and the eggs should be waiting to pour into the water. I make two eggs, I poach the first when the salmon goes into the oven, and the second as it is cooling. If I am frying an egg for my fiancee (she doesn't like poached eggs, her loss), I will also fry it while the salmon is cooling.
- 1/4 lb Wild Caught Coho Salmon per person
- 1 tsp coconut oil (or enough to coat your pan)
- 2 tbsp butter (exact amount depending upon salmon size)
- 2 eggs per person
- 1 tsp rice wine vinegar
- salt and pepper to taste
Pan Seared Salmon
- Preheat your oven to 400 degrees F.
- Remove the skin from your salmon, and cut a small piece (from the smallest side) for testing.
- Season your salmon with salt, pepper and any additional seasoning. I prefer it basic with just salt and pepper.
- Preheat your oven safe non-stick pan on medium-high heat.
- Add enough coconut oil to coat the pan, and then add your butter. I prefer adding the coconut oil first, since it has a higher smoke point, and lets you judge the heat of the pan. If the oil smokes, it is too hot for the butter.
- Add your test piece to the pan. You should hear it give a nice sizzle. The test piece will help us ensure the pan is at the right temp. You should remove this before you put your pan in the oven.
- Place your salmon with the presentation side down. This should be the non-skin side.
- Cook your salmon until you begin to see the white seeping out of the edges. If you have a large spatula you can check to ensure you have a good sear, but I find judging by the appearance works just as well with less chance of breakage.
- Flip you salmon.
- Baste 6-7 times with the brown butter, ensuring you coat the entire piece.
- Move to oven for 3 minutes.
- Remove from pan and allow to rest for 3-5 minutes.
- Crack eggs into individual ramekins ahead of time, this will ensure you have eggs with unbroken yolks for poaching.
- Bring water to just under a boil in a pan. I like to heat the water in my electric kettle and then keep it hot with medium-low heat on the stove top.
- Add 1 tbsp of rice wine vinegar to the poaching liquid. Do NOT add salt.
- Ensure that your water is not boiling, but is simmering. You should see small bubbles, and the water should look to be on the verge of boiling.
- Softly pour your egg into the liquid, loosely cover the pot and let cook for approximately 3 minutes.
- Remove with a slotted spoon and transfer to the plate.
- Add a small portion of butter, and season with salt and pepper to taste.
- Calories - 390
- Fat - 28g
- Carbohydrate - 0g
- Protein - 34g