4 filets skin-on salmon
Herbes de Provence Extra Virgin Olive Oil
Seattle Salmon Blend

We get lots of questions about salmon, and this version is one of our favorite answers. Not quite a sear – pan isn’t hot enough. Not a poach – not enough oil. We call it slow simmered. And we also call it very, very delicious. Here’s the thing with this recipe – it’s really a technique. In terms of flavor, you’re in charge. Salmon is a blank canvas. Choose an oil. Choose a blend. In this version, we grab our Herbes de Provence Extra Virgin Olive Oil and Seattle Salmon Blend. Goodness gracious. That’s delicious!


1.Sprinkle the skin of the salmon with salt. Allow to sit for 30 minutes. This salting keeps the filets from buckling, wrinkling and threatening to shrink when placed skin side down. You can always firmly press a spatula onto the salmon during the cooking process, but this step of early salting will help the salmon stay flat. It also helps the skin get extra crispy. After the 30 minute early salting, wipe any accumulated moisture from the salmon and proceed with cooking.
2.Heat a wide skillet over medium heat. Drizzle in the Herbes de Provence Extra Virgin Olive Oil. Place the salmon filet, skin side down, in the skillet. Season the up-facing side of the salmon with the Seattle Salmon Blend.
3.Cook the salmon for a full 10-12 minutes on this side—you are doing the majority of the cooking with the skin side down. When you are ready to turn the salmon, you should have no resistance. It should come up and turn to reveal crispy skin.
4.Turn the salmon and sear on the seasoned side for 1-3 minutes or cooked through to the desired internal temp. Remove the salmon from the skillet to stop carryover cooking.

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