Fresh-Pressed Olive Oil Club

Pan-Seared Salmon Steaks with Chive Vinaigrette

Pan-Seared Salmon Steaks with Chive Vinaigrette

Ocean-farmed Chilean Verlasso salmon is approved by the Monterey Bay Aquarium Seafood Watch as a “Good Alternative” to wild-caught salmon. It is available in many US supermarkets.


For the chive vinaigrette:

  • 1/4 cup white wine vinegar
  • 1 tablespoon minced shallots
  • 2 tablespoons finely minced chives
  • 1/4 teaspoon sea salt, or more to taste
  • 1/8 teaspoon freshly cracked black pepper, or more to taste
  • 2/3 cup extra virgin olive oil

For the salmon:

  • 4 salmon steaks, about 1-inch thick (6 ounces each), skin on
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil


Step 1

Make the vinaigrette: In a medium bowl, whisk together the vinegar, shallots, chives, salt, and pepper. When the salt has dissolved, whisk in the olive oil.

Step 2

Season the salmon steaks with salt and pepper.

Step 3

Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the salmon steaks and sear until golden and caramelized on one side, about 3 minutes. Carefully flip the steaks over and cook for 3 minutes more. Remove and blot on a paper towel.

Step 4

Drizzle each steak with about 3 tablespoons of chive vinaigrette. Serve immediately.

Serves 4 — Recipe adapted from the Los Angeles Times, June 13, 2007