Why You’ll Love This Recipe
- Quick and Easy: With minimal preparation and cook time, you can have a gourmet meal ready in under 20 minutes.
- Healthy: Salmon is rich in omega-3 fatty acids, making it a nutritious choice for any meal.
- Versatile: Pairs well with a variety of sides, from roasted vegetables to rice or salads.
- Flavorful: The searing process locks in the salmon’s natural flavors while adding a delightful crispiness to the skin.
Ingredients
- 4 (6-ounce) salmon fillets, skin-on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Salmon: Rinse the salmon fillets under cold water and pat them dry with paper towels. Season both sides with salt and freshly ground black pepper.
- Heat the Skillet: In a large nonstick skillet, heat the olive oil over medium-high heat until hot but not smoking.
- Sear the Salmon: Place the salmon fillets skin-side up in the skillet. Cook for about 4 minutes, until the flesh is golden brown. Carefully flip the fillets and cook for an additional 3 minutes, or until the salmon feels firm to the touch and the skin is crisp.
- Serve: Transfer the salmon to a plate and let it rest for a minute. Serve with lemon wedges on the side for squeezing over the top.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 5 minutes.
- Cook Time: Approximately 7 minutes.
- Total Time: Approximately 12 minutes.
Variations
- Herb-Crusted Salmon: Before searing, press a mixture of chopped fresh herbs (such as parsley, dill, and thyme) onto the flesh side of the fillets for added flavor.
- Spicy Cajun Salmon: Season the fillets with a Cajun spice blend to give the dish a spicy kick.
- Garlic Butter Salmon: In the last minute of cooking, add a tablespoon of butter and minced garlic to the skillet. Spoon the melted garlic butter over the fillets before serving.
- Asian-Inspired Salmon: Marinate the salmon in a mixture of soy sauce, ginger, and honey for 15 minutes before cooking to infuse it with sweet and savory flavors.
Storage/Reheating
- Storage: Allow the cooked salmon to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain the salmon’s moisture, reheat it in a preheated oven at 275°F (135°C) for about 10-15 minutes. Alternatively, reheat gently in a skillet over medium-low heat until warmed through. Avoid using the microwave, as it can dry out the fish.
FAQs
How can I tell when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and appears opaque throughout. A meat thermometer inserted into the thickest part should read 125°F (52°C) for medium-rare or 145°F (63°C) for well-done.
Can I use skinless salmon fillets for this recipe?
Yes, you can use skinless fillets. However, the skin helps protect the flesh during cooking and adds a pleasant crispiness. If using skinless fillets, reduce the cooking time slightly to prevent overcooking.
What side dishes pair well with pan-seared salmon?
Pan-seared salmon pairs well with a variety of sides, such as roasted vegetables, steamed asparagus, rice pilaf, quinoa salad, or a simple green salad.
Can I use frozen salmon fillets?
Yes, frozen salmon fillets can be used. Thaw them in the refrigerator overnight before cooking, and ensure they are patted dry to remove excess moisture.
How can I prevent the salmon from sticking to the skillet?
Ensure the skillet is properly heated and the oil is hot before adding the salmon. Using a nonstick skillet or a well-seasoned cast-iron pan can also help prevent sticking.
Is it necessary to rinse the salmon before cooking?
Rinsing the salmon helps remove any residual scales or debris. After rinsing, pat the fillets dry to ensure proper searing.
Can I cook the salmon in the oven instead?
Yes, you can bake the salmon in a preheated oven at 400°F (200°C) for about 12-15 minutes, depending on the thickness of the fillets. Baking is a good alternative if you prefer a hands-off approach.
What type of salmon is best for pan-searing?
Fresh, high-quality salmon such as Atlantic, King, or Sockeye varieties are excellent choices for pan-searing due to their rich flavor and firm texture.
How do I make the salmon more flavorful?
Marinating the salmon before cooking or adding a sauce after searing can enhance its flavor. Options include teriyaki glaze, lemon-dill sauce, or a simple garlic butter.
Can I use butter instead of olive oil for searing?
Yes, butter can be used for searing and will add a rich flavor.
Print
Pan-Seared Salmon Recipe
- Total Time: 12 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Pan-seared salmon is a quick and easy way to enjoy a flavorful, healthy meal. This simple recipe delivers a crispy, golden-brown crust while keeping the salmon moist and tender inside. Perfect for busy weeknights or special occasions, this dish is packed with omega-3s and pairs well with a variety of sides.
Ingredients
- 4 (6-ounce) salmon fillets, skin-on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
Instructions
- Prepare the Salmon: Rinse the fillets under cold water and pat dry. Season both sides with salt and pepper.
- Heat the Skillet: Warm the olive oil in a large nonstick or cast-iron skillet over medium-high heat.
- Sear the Salmon: Place the fillets skin-side up and cook for 4 minutes until golden brown. Flip and cook for another 3 minutes until the skin is crispy and the flesh is firm.
- Serve: Transfer the salmon to a plate and let it rest briefly. Serve with lemon wedges.
Notes
- Use a hot skillet and dry fillets to prevent sticking.
- For extra flavor, add herbs, garlic butter, or a spice rub.
- Adjust cooking time based on the thickness of the fillets.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
