| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon (canned) chopped chipotle pepper in adobo sauce
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup jarred roasted red peppers, seeded and chopped
- 1 cup good mayonnaise, such as Hellmann’s
- Kosher salt and freshly ground black pepper
- 4 (6-ounce) boneless, skinless, center-cut salmon fillets
- Good olive oil
- 1 lime, quartered, for serving
Instructions
- Preheat the oven to 400 degrees F.
- For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 798 |
| Total Fat | 71 g |
| Saturated Fat | 12 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 116 mg |
| Sodium | 616 mg |
| Serving Size | 1 of 4 servings |
| Calories | 798 |
| Total Fat | 71 g |
| Saturated Fat | 12 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 35 g |
| Cholesterol | 116 mg |
| Sodium | 616 mg |
Reviews
Easy and good.
DELICIOUS
As with so many of Ina’s recipes the salt called for in the fillets is way too much! Overwhelmingly salty which really ruins the flavor. The recipe is a very good one and the aioli is really tasty but pull way back on the salt on the filets or eliminate altogether as it isn’t needed. And I actually like salt.
Amazing! Definitely a keeper.
This is the only way I will make salmon in the future. Delicious!
My husband is super picky… I made this recipe and he said it is the best salmon he’s ever had! I make it all the time. The hot crispy salmon is so good and the cool red pepper aioli is the perfect balance…. And of course the chipotle brings it to the next level! You could eat the aioli on fries or something too! A winner and a regular rotation in our house.
I am wondering if you can freeze this sauce?
I always make pan seared salmon but this sauce is amazing. It would be fantastic on chicken and any other seafood
2
Yum! Served with zucchini pancakes, sauce was amazing?