Why This Recipe Works

Salmon is a staple protein that can have a strong flavor, for better or for worse. For this dish, we wanted to celebrate salmon's distinctive tastes by dressing it up for a snappy weeknight meal. We wrapped the fish in layers of prosciutto and pan-seared it to quickly infuse salt and fat into the flesh. We then finished the salmon in the oven and topped it with a tangy, stir-together sauce of sherry vinegar and smoked paprika for a punchy finishing touch. The result is a complex dinner centerpiece that mimics the flavors of smoked salmon, all while using fresh protein and pantry staples.

Before You Begin

You can substitute red or white wine vinegar for the sherry vinegar. For consistent slices, seek out packaged, presliced prosciutto.

Instructions

for the sauce

Combine all ingredients in small bowl and season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days; bring to room temperature before serving.)

for the salmon

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat salmon dry with paper towels and sprinkle with salt and pepper. Wrap each fillet crosswise with 2 overlapping pieces of prosciutto. (Prosciutto may not fully envelop salmon.)

Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place fillets in skillet and cook until prosciutto is lightly browned on first side, about 2 minutes. Using tongs, gently flip fillets and cook until prosciutto is lightly browned on second side, about 2 minutes.

Transfer skillet to oven and roast until salmon registers 125 degrees (for medium-rare), about 5 minutes. Using potholders, remove skillet from oven. Transfer salmon to serving platter. Spoon sauce over top and serve.