16 minutes
A quick and easy seared salmon recipe served with a homemade spicy red pepper aioli.
Garlic, minced
teaspoons
Chipotle Pepper In Adobo Sauce, chopped
tablespoons
Lime Juice, freshly squeezed
tablespoons
Roasted Red Peppers, jarred, seeded, and chopped
cups
cups
to taste
to taste
Salmon fillets, boneless, skinless, center-cut
0 oz
as needed
Lime, quartered
each
1. Make the Aioli
Combine garlic, chipotle pepper, lime juice, and roasted red peppers in a food processor. Blend until smooth. Add mayonnaise, season with 1/4 teaspoon each of salt and black pepper, and blend again until well combined. Store in the fridge if not using immediately.
2. Preheat Oven and Prepare Skillet
Preheat your oven to 400 degrees Fahrenheit. Heat a skillet over medium-high heat for about 5 minutes.
3. Sear the Salmon
Pat salmon fillets dry with paper towels. Rub each fillet with olive oil and season with 1.5 teaspoons of salt and 0.75 teaspoons of black pepper. Place the salmon fillets in the hot skillet, rounded side down, and sear without moving for about 2 minutes. Then, flip the salmon and transfer the skillet to the preheated oven. Roast for 3 to 4 minutes for a rare center.
4. Rest the Salmon
Cover the salmon loosely with aluminum foil and let it rest for 3 to 4 minutes for medium-rare, or 5 minutes for medium.
5. Serve
Plate the salmon and accompany with a dollop of spicy red pepper aioli and a lime wedge on the side.
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