Pan seared salmon with a crispy charred crust and extremely tender on the inside — silken, moist flesh that flakes off easily. Topped with a fresh strawberry relish. Great for keto, low carb, and paleo diets.
3/4 to 1poundcenter-cut fresh salmon with skin(center-cut is easier to cut uniform fillets that cook evenly)
1cup(4-5oz) finely chopped fresh strawberries
1tablespoonfinely chopped fresh shallot or red onion
1tablespoonfinely chopped fresh basil
1tablespoonfresh lemon juice
Cut the salmon into 2 equal-sized fillets, 6 to 8 ounces each. Pat the fillets dry with paper towels. Place the fillets skin-side down, and season 1/4 teaspoon each of salt and pepper over them and spread over all flesh sides. Let them sit at room temperature for 15 minutes to let the salt penetrate while you prepare the relish ingredients.
In a bowl, add all relish ingredients and stir together. Set aside.
In a nonstick pan wide enough to hold both fillets side-by-side, evenly sprinkle 1/4 teaspoon each of salt and pepper over the bottom of the pan. Place the salmon fillets on the cold pan, skin side down.
Place the pan over medium-high heat. Don’t move the fillets while they’re cooking. Cook for 6 to 8 minutes until the bottom 1/4 to 1/2 inch of the fillets are cooked (they will turn opaque) and the skin is charred, then flip each fillet using tongs.
Continue cooking the fillets without moving them. Once they’re cooked through (125 F with an instant-read thermometer in the thickest part) and have developed a nice browned crust on the bottom, 6 to 8 minutes, immediately transfer them to serving plates with the skin side down.
Spoon relish over the tops of the salmon fillets, and serve.