Pan-Seared Salmon with Celery, Olives, and Capers

Total Time: 45 minutes

Ingredients

• Currants: ⅔ cup (100g)

• Saffron: Generous pinch of premium saffron threads

• Salmon fillets: 4 (about 4 oz/115g each, skin-on)

• Olive oil: About ½ cup (100ml) + extra for searing

• Salt and black pepper: To taste

• Celery: 4 sticks (180g), cut into ½-inch (1cm) dice; leaves reserved for garnish

• Pine nuts: ¼ cup (30g), roughly chopped

• Capers: Scant ¼ cup (40g), drained + 2 tbsp brine (reserve for relish)

• Green olives: 8 large, pitted, cut into ½-inch (1cm) dice

• Parsley: ⅓ cup (20g), roughly chopped

• Lemon: 1, zest (finely grated) and juice (1 tsp)

Chef’s Prep Steps

Step 1: Prep the Currants & Saffron

Cover currants with boiling water and let soak for 20 minutes to plump. Drain and set aside. In a small bowl, mix 1 tbsp boiling water with saffron threads; let infuse for 20+ minutes to release deep color and aroma.

Step 2: Season the Salmon

Dry salmon fillets lightly with paper towels. Rub 2 tsp olive oil, ⅓ tsp salt, and a generous grind of black pepper over the flesh (skin-side up). Let rest at room temperature for 15–20 minutes to ensure even cooking.

Step 3: Make the Warm Relish

In a large sauté pan, heat ⅓ cup olive oil over high heat until shimmering (≈190–200°C). Add celery and pine nuts; stir constantly for 4–5 minutes until nuts are golden and celery is tender-crisp (avoid burning). Turn off heat. Add capers (with brine), olives, saffron (and its water), a pinch of salt, drained currants, parsley, lemon zest, and juice. Mix thoroughly and set aside.

Step 4: Sear the Salmon

In a large skillet, heat 1 tbsp olive oil (or butter, per tip) over medium-high heat until shimmering. Place salmon skin-side down; cook 3 minutes until skin is crispy and golden. Reduce heat to medium, flip fillets, and cook 2–4 minutes more (depending on doneness preference: 145°F/63°C for medium-rare).

Step 5: Serve

Divide seared salmon onto 4 plates. Spoon warm relish over each fillet. Garnish with reserved celery leaves (if using) and serve immediately.

Pro Tips from Chefs & Home Cooks

• Salmon Skin Crispness: Swap oil for butter when searing to prevent sticking and achieve a richer, golden skin. Always bring salmon to room temp before cooking.

• Celery Texture: Under-cooking slightly (1–2 minutes less than recommended) keeps celery bright and crunchy.

• Caper Balance: Taste olives first—if they’re very salty, reduce capers by half or rinse capers briefly.

• Saffron Upgrade: Use ¼ tsp of ground saffron if threads are unavailable; add to relish 5 minutes earlier to maximize flavor.

• Currant Freshness: Soak currants in boiling water, drain thoroughly, and pat dry to avoid sogginess.

Enjoy this vibrant, herbaceous dish with crisp skin, tender salmon, and a zesty relish! 🐟✨