Pan Seared Salmon I Recipes

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PAN SEARED SALMON I



Pan Seared Salmon I image

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

Steps:

  • Preheat a large heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Transfer salmon to individual plates, and garnish with lemon slices.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE



Pan Seared Salmon with Lemon Garlic Butter Sauce image

Lemon Garlic Herb Salmon is a deliciously easy salmon recipe, so simple to make, yet so delicious! Crispy on the outside, soft and tender on the inside!

Provided by Karina

Categories     Dinner

Time 25m

Number Of Ingredients 8

28 ounces (800 g) skinless salmon filets
Salt and pepper (, to season)
3 tablespoons lemon juice (, divided)
1 tablespoon olive oil
2 tablespoons butter
8 cloves garlic (, finely chopped or minced)
4 tablespoons fresh chopped Italian parsley leaves (, divided)
Lemon slices of half a lemon

Steps:

  • Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
  • Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
  • Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
  • Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
  • Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

Nutrition Facts : Calories 335 kcal, Carbohydrate 3 g, Protein 34 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 128 mg, ServingSize 1 serving

CRISPY PAN SEARED SALMON



Crispy Pan Seared Salmon image

This 15-minute crispy pan seared salmon will quickly become a go-to dinner! Prepared Mediterranean-style and served with a simple arugula salad. Be sure to read all the tips in the post above.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 8

1 lb boneless salmon fillet (4 fillets about 4 oz each, skin on)
Kosher salt and pepper
1 ½ tbsp dry oregano
1 tbsp garlic powder
¾ tsp paprika
Extra virgin olive oil
Zest of 1 lemon + Juice of 1 ½ lemon
5 oz baby arugula to serve along

Steps:

  • Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
  • Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
  • Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
  • Remove salmon from heat and immediately add lemon juice and lemon zest.
  • Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
  • Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

Nutrition Facts : Calories 92.3 kcal, Sugar 3.6 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.3 g, Carbohydrate 18.3 g, Fiber 6.9 g, Protein 6.2 g, ServingSize 1 serving

PAN SEARED SALMON



Pan Seared Salmon image

How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.

Provided by Erin Clarke / Well Plated

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 7

4 (6- to 8-ounce) salmon fillets (skin on)
1/2 teaspoon kosher salt (plus a few extra pinches)
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1/2 tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
1 lemon (cut into wedges)
Chopped fresh parsley (or basil, or dill, optional for serving)

Steps:

  • Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
  • Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
  • Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
  • Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
  • Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
  • With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
  • Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g

PAN-FRIED SALMON



Pan-fried salmon image

Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 6m

Number Of Ingredients 4

2 x 150g salmon fillets (about 4cm thick), skin on
½ tbsp olive oil
20g unsalted butter
½ lemon, juiced

Steps:

  • Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

Nutrition Facts : Calories 524 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 31 grams protein, Sodium 0.17 milligram of sodium

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