I’m either going to be able to sell you on one of these two dishes, or I’ve lost you already. Such is the way with fish recipes; people either investigate with a healthy sense of curiosity, or breeze right past with an “I-don’t-like-seafood” idea wedged firmly into their brain. Experience has taught me that a great deal of people will probably place themselves in the latter camp, perhaps not out of true taste preference, but out of a sense of insecurity when it comes to purchasing and cooking raw fish at home. If you count yourself in this grouping of individuals, but have managed to stay with me up until now, keep going, you’re almost there! Once you get to the part where the pictures start cropping up, with the salmon looking all crispy-skinned and glorious, you’ll already be too invested to say no.
Today, two contenders vie for a spot as your go-to, easy, pan-roasted salmon recipe. The first, an old weeknight staple of mine that combines a velvety bacon and clam chowder with perfectly seared salmon filets and handfuls of attractive greenery. The second, Bon Appetit’s contribution of a super crispy-skinned filet served with an elegant shaved fennel salad and orange-olive oil vinaigrette. It’s modern and the classiest thing to emerge from your kitchen yet, I’m sure.