This fish stays moist and flavorful even though it's chilled. The glaze can be prepared up to 2 days ahead, and the salmon can be seared and chilled 1 day in advance.
It's best to bring the salmon to room temperature before cooking.
- 2 6- to 8-ounce skin-on salmon fillets (pin bones removed), preferably at room temperature
- 3 tablespoons canola oil
- Finely grated zest from 1 large lime (about 1 1/2 teaspoons)
- 1 tablespoon store-bought teriyaki sauce
Rub the salmon with 1 tablespoon of the oil and the lime zest. Cover loosely and refrigerate for at least 1 hour and up to 3 hours.
When ready to cook, preheat the oven to 350 degrees.
Heat the remaining 2 tablespoons of oil in a medium ovenproof skillet over high heat. Carefully place each fillet skin side up (start near you and end farther away from you) in the skillet. Cook for about 2 minutes or until they are browned on the bottom, then carefully turn over.
Brush the tops of the fillets with the teriyaki sauce, then transfer the skillet to the oven and bake for 3 to 5 minutes or until the fish is slightly firm and opaque in the middle.
Transfer to a plate to cool to room temperature, then cover and refrigerate until well chilled (at least 30 to 45 minutes). Before serving, discard the skin, if still attached.
From executive chef Carla Hall of Alchemy Caterers in Wheaton.
Tested by Pam Kendrick.
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