Pan Seared Salmon : This pan-seared salmon recipe is a simple yet elegant dish that’s perfect for any occasion. With a perfectly crispy exterior and tender, flaky interior, it’s seasoned to perfection and cooked in minutes. Pair it with your favorite sides like roasted veggies or a fresh salad for a wholesome, restaurant-quality meal made right at home!
Why Pan Seared Salmon is the Ultimate Choice
Salmon is a nutrient-rich, flavorful fish that benefits greatly from a pan-searing technique. When you sear salmon in a hot pan, you create a delectable golden crust that adds a delightful crunch and enhances the fish’s natural flavors. This technique not only locks in moisture but also ensures that each bite is melt-in-your-mouth tender.
Tips and Tricks for Perfect Pan Seared Salmon
- Use Room Temperature Salmon: Let the fillets sit at room temperature for 15 minutes before cooking. This ensures even cooking.
- Dry Skin = Crispy Skin: Moisture will cause the skin to steam rather than crisp. Drying the skin thoroughly is crucial.
- Don’t Overcrowd the Pan: Cook in batches if necessary to avoid steaming the salmon.
- Basting for Flavor: Basting with butter and aromatics adds depth and richness to the fish.
Variations to Try
Pan seared salmon is incredibly versatile. Here are some variations to keep things exciting:
- Honey Garlic Glaze: Whisk together honey, minced garlic, and a splash of soy sauce. Drizzle over the salmon before serving.
- Herb-Crusted: Press a mixture of chopped fresh herbs and breadcrumbs onto the salmon fillets before searing.
- Spicy Cajun: Rub the salmon with a homemade Cajun spice mix for a bold, flavorful kick.
How to Serve Pan Seared Salmon
Here are some of my favorite ways to serve this dish:
- On a Bed of Greens: Serve the salmon over arugula or spinach with a lemon vinaigrette.
- With Grain Bowls: Add to a hearty grain bowl with quinoa, roasted vegetables, and avocado.
- With Simple Sides: Classic sides like roasted asparagus, garlic mashed potatoes, or a fresh cucumber salad complement the salmon beautifully.
How to Store and Reheat Pan Seared Salmon
If you have leftovers, here’s how to keep them fresh:
- Storing: Place the salmon in an airtight container and refrigerate for up to 3 days.
- Reheating: To maintain moisture, reheat gently in a skillet over low heat or in the oven at 300°F until warm.
Recipe FAQs
What’s the best oil for searing salmon?
High-smoke point oils like avocado, canola, or grapeseed oil are best. Olive oil can be used but may burn at high temperatures.
How do I know when salmon is done?
The internal temperature should be 125°F to 130°F for medium-rare. The flesh should flake easily but still be slightly translucent in the center.
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before cooking. Frozen salmon should be thawed overnight in the refrigerator for best results.
Pan Seared Salmon
Pan Seared Salmon : This pan-seared salmon recipe is a simple yet elegant dish that's perfect for any occasion. With a perfectly crispy exterior and tender, flaky interior, it’s seasoned to perfection and cooked in minutes.
Ingredients
- Salmon: Four (4 oz) skin-on fillets or about 1 pound of salmon, sliced into portions.
- Spices: 1 1/2 tablespoons dried oregano, 1 tablespoon garlic powder, and 3/4 teaspoon paprika.
- Seasonings: Kosher salt and black pepper.
- Oil: Extra virgin olive oil for that rich flavor.
- Lemons: For zesting, juicing, and serving.
- Baby Arugula: 5 ounces for a refreshing side salad (totally optional, but highly recommended!)
Instructions
- In a small bowl, combine the oregano, garlic powder, and paprika. Pat your salmon fillets super dry (this ensures crispy skin!), then season generously with salt and pepper. Rub the spice mix onto the flesh side of each fillet.
- Grab a large cast iron skillet and set it over medium-high heat. Add enough olive oil to coat the bottom—around 2 tablespoons. Let the oil heat until it shimmers (but don’t let it smoke).
- Turn the heat down to medium-low, then add the salmon skin-side down. Use a fish spatula to gently press each fillet for 10 seconds to keep the skin from curling. Repeat with the other fillets.
- Let the salmon cook undisturbed for about 4 minutes, or until the skin is golden and crisp. If it sticks, give it a little more time. You should be able to lift it easily after 6 minutes max.
- Flip the fillets and cook for just about 15 seconds to finish. Transfer to a plate, zest one lemon over the hot salmon, slice it in half, and give a good squeeze of juice all over.
- Toss baby arugula with a pinch of salt, a squeeze of lemon, and a drizzle of olive oil. Fresh, peppery, and the perfect match for your salmon.
- Plate your crispy skin salmon alongside the arugula salad and extra lemon wedges. Simple, elegant, and oh-so-tasty!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 467Total Fat 31gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 23gCholesterol 109mgSodium 223mgCarbohydrates 8gFiber 3gSugar 1gProtein 39g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Pan seared salmon is a must-have in your cooking repertoire. It’s quick, flavorful, and endlessly versatile, making it perfect for any occasion. Armed with these tips and tricks, you’ll be able to sear salmon to perfection every time.
Check my other salmon recipes:
