Salmon is one of the healthiest, most delicious fish you can eat. Instead of baking or grilling your salmon, try pan searing it for an easy weeknight meal. Pan seared salmon cooks up quickly with a crispy exterior and moist interior in about 10 minutes.
1. Pan Sear Salmon Recipe
Ingredients
- 4 6-ounce salmon fillets, about 1-inch thick (skinless or skin-on)
- 2 tablespoons olive oil or vegetable oil
- Salt and freshly ground black pepper to taste
- 1 lemon, cut into wedges for serving
Instructions
Pat the salmon fillets dry with paper towels. Make sure they are nice and dry so they brown up nicely in the pan. Season both sides generously with salt and pepper. Set aside.
Heat olive oil in a large skillet over medium-high heat. Check that the oil shimmers but does not smoke.
Carefully lay the salmon fillets in the pan skin-side down if using skin-on fillets. Work in batches if needed so not to overcrowd the pan.
Sear the fillets without moving them for 4 minutes until the bottoms are golden brown. Flip and sear the other side for 2-3 minutes until just cooked through but still slightly translucent in the center. Be careful not to overcook the salmon.
Transfer the cooked salmon fillets to a serving platter. Season again lightly with salt.
Serve the pan seared salmon immediately with lemon wedges. Squeeze fresh lemon juice over the top before digging in. Enjoy your restaurant-quality salmon dinner at home on a weeknight thanks to this quick and easy recipe.
Some Tips For you
Use wild-caught Alaskan salmon for best flavor, texture, and sustainability.
Check for doneness by taking a peek in the thickest part of the fillet to see if it flakes and is slightly translucent.
Play around with other seasoning blends instead of just salt and pepper. Cajun seasoning is a tasty choice.
Pair this protein-packed fish with vegetable sides like sautéed spinach, roasted asparagus, or garden salads.
With simple pantry ingredients, you can enjoy delicious, pan seared salmon any night of the week. This is sure to become a go-to recipe in your regular dinner rotation.
