Pan Seared Salmon with Red Wine Drizzle-15 min.

Pan Seared Salmon with Red Wine Drizzle is very quick and easy. Don’t let the fancy name intimidate you. The filets that you see here came with the skin on. That works just fine. If yours have been skinned just treat the side with the gray stripe as the skin side,

Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets and when the pan is hot put the filets in with the flesh side down. If your filets have been skinned salt and pepper the upside.

Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked.

Remove them to a dish and set it on a burner that isn’t in use to stay warm. Put the red wine and a pinch of dried basil in the skillet and mix with a wooden spoon scraping the bits off the bottom. When the wine has reduced and thickened move the filets to the plates and drizzle the drizzle!

We garnished our Pan Seared Salmon with some dried parsley and enjoyed the rest of that bottle of Cabernet.

Pan Seared Salmon with Red Wine Drizzle

Course: Main Course, Gluten Free, Seafood main course

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2

Salmon filets pan seared and topped with a red wine drizzle

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Ingredients

• 2 tablespoons olive oil it doesn't have to be extra virgin for pan searing
• 2 boneless salmon fillets
• salt and papper
• 1/2 cup red wine
• 1 pinch dried basil optional

Instructions

• Put a skillet on at medium high and eyeball a couple of tablespoons of olive oil. Lightly salt and pepper the flesh side of the filets and when the pan is hot put the filets in with the flesh side down. If your filets have been skinned salt and pepper the upside.
• Give them 2-4 minutes a side depending on the thickness and how well done you like it. When they are just starting to get firm to a poke they are done. If you like them really well done then let them get real firm to the point that they will want to break apart and flake when poked.
• Remove them to a dish and set it on a burner that isn't in use to stay warm. Put the red wine and a pinch of dried basil in the skillet and mix with a wooden spoon scraping the bits off the bottom. When the wine has reduced and thickened move the filets to the plates and drizzle the drizzle!
• We garnished with some dried parsley and enjoyed the rest of that bottle of Cabernet.
  

Notes