Seared Lake Trout with Garlic Butter and Tender Greens

The key to shatteringly crisp skinned fish is dry skin and a hot pan.


4 skin on filets of salmon or lake trout
2 oz garlic butter
2 tbsp sherry or red wine vinegar
4 tbsp olive oil
1 bag salad greens


  1. Heat a frying pan over high heat until smoking hot
  2. Blot the skin of the fish and season liberally with salt
  3. Add a glug of neutral oil to the frying pan and press the fish, skin side down, into the pan ensuring good contact with the skin
  4. Reduce the heat to medium high
  5. Let the fish cook until it moves easily in the pan, about 4 minutes
  6. Remove the pan from the heat and flip the fish to gently cook the other side
  7. Dress the greens with the vinegar, olive oil, and a pinch of salt and pepper
  8. Transfer the fish to dinner plates or a serving platter, top with the garlic butter, and serve with a large pile of dressed greens on the side