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Pan-seared salmon for Full GAPS with four golden portions on a cream plate in the WFLI kitchen

Pan-Seared Salmon for Full GAPS

Fresh salmon sears in ghee or introduced butter for three to five minutes per side, with exact Full GAPS fat and doneness cues.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb fresh salmon cut into four portions of similar thickness
  • 2 tablespoons ghee or butter use butter only after introduced; keep olive oil raw
  • sea salt to taste

Equipment

  • Le Creuset Signature 10.25-inch Artichaut skillet
  • Thin stainless fish spatula or turner
  • Measuring tablespoon
  • Small dish for sea salt
  • Warm serving plate

Method
 

  1. Pat the salmon portions dry and arrange them on a clean plate. Keep the portions cold until the skillet, fat, salt, spatula, and warm serving plate are ready.
  2. Heat the Le Creuset Signature 10.25-inch Artichaut skillet over medium-high heat until decisively hot but not smoking. Add the ghee or introduced butter and tilt the skillet until the cooking surface is coated; the ghee should shimmer or the butter should foam without darkening.
  3. Place the salmon portions in the skillet with space between them, reduce the heat to medium, and salt the exposed tops. Cook for 3 to 5 minutes without pressing, until the opaque band rises partway up each portion and the first side releases with gentle spatula pressure.
    Fresh salmon portions beginning to sear in ghee in a Le Creuset Artichaut skillet for Full GAPS
  4. Flip each portion once with a thin fish spatula and salt the newly exposed side.
  5. Cook the second side for 3 to 5 minutes, checking thinner pieces first. The first side should stay broadly golden; the center should remain moist and may be darker pink for medium-rare or more opaque for the doneness you prefer.
    Golden pan-seared salmon portions after flipping in a Le Creuset Artichaut skillet for Full GAPS
  6. Transfer each finished portion to the warm serving plate as soon as it is ready and serve promptly while the crust is distinct from the moist center.

Notes

GAPS placement: Full GAPS.
Cooking fat: Use ghee, or butter after it has been introduced and tolerated. Keep cold-pressed olive oil raw.
Doneness: A broad golden surface, clean buttery aroma, and moist springy center are the useful physical cues. Lower the heat if the fat smells bitter or the edges blacken.
Timing: Portion thickness determines where each piece falls within the three-to-five-minute range on each side.
Serving: Cook the salmon after chilled vegetables and dressing are ready so it reaches the table warm.

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