Pan-Roasted Salmon with Horseradish Gremolata

Name: Pan-Roasted Salmon with Horseradish Gremolata
Ingredients: 1/2 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 2 tbsp extra-virgin olive oil; 1 1/2 tbsp prepared horseradish; 1 1/2 tsp pure maple syrup or honey; 1 1/2 tsp sherry vinegar; 1 tsp grated lemon zest plus 1 1/2 tbsp fresh lemon juice; Pinch of ground mace or nutmeg; 4 (5-6 oz) skin-on salmon fillets; 1 tsp kosher salt; 2 tbsp extra-virgin olive oil, divided; 2 lemons, halved crosswise

Food & Wine's weeknight salmon from chef Barton Seaver — skin-on fillets seared crisp and finished in the oven, served with charred lemons and a punchy horseradish-herb gremolata livened with sherry vinegar and lemon.

Ingredients

1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
2 tbsp extra-virgin olive oil
1 1/2 tbsp prepared horseradish
1 1/2 tsp pure maple syrup or honey
1 1/2 tsp sherry vinegar
1 tsp grated lemon zest plus 1 1/2 tbsp fresh lemon juice
Pinch of ground mace or nutmeg
4 (5-6 oz) skin-on salmon fillets
1 tsp kosher salt
2 tbsp extra-virgin olive oil, divided
2 lemons, halved crosswise

Instructions

Stir together parsley, dill, olive oil, horseradish, maple syrup, sherry vinegar, lemon zest and juice, mace, and salt in a medium bowl for the gremolata; set aside.
Preheat oven to 325F. Pat salmon fillets dry, season the flesh with salt, and let stand 15 minutes.
Heat 1/2 tbsp oil in a large oven-safe skillet over medium-high. Add halved lemons cut-side down and cook until charred, about 3 minutes; transfer to a plate.
Heat the remaining oil in the skillet over medium-high until shimmering. Add fillets skin-side down, press gently, and cook until the skin crisps, about 3 minutes. Transfer the skillet to the oven and bake until a thermometer registers 125F, 6-8 minutes.
Transfer fillets skin-side up to a plate. Serve with the charred lemons and horseradish gremolata.

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