PAN SEARED SALMON RECIPE
Learn how to pan sear salmon perfectly every time! This 15-minute pan seared salmon recipe (pan fried salmon) is flaky and buttery inside, with a crust on the outside, crispy skin, and herb lemon butter sauce.
Provided by Maya Krampf
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- If your salmon fillets are not descaled, use a knife to gently scrape off the scales.
- In a small bowl, mash together the butter, lemon juice, garlic, dill, and parsley. Set aside.
- Use paper towels to pat the salmon fillets completely dry - this will ensure even browning.
- Heat the olive oil in a large, heavy bottomed nonstick skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it's hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.)
- Once the pan is hot, right before you are ready to sear the salmon, season both sides with sea salt and black pepper.
- Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.
- Use the fish spatula to flip the salmon fillets. Working quickly, immediately add the herb butter mixture to the pan near (but not on top of) the salmon. Cook the salmon for about 1 minute, stirring the butter around the salmon as it melts, but without moving the salmon, until the seared salmon internal temperature reaches your desired doneness: 125 degrees F (51 degrees C) for medium rare, 130 degrees F (54 degrees C) for medium, or 140 degrees F (60 degrees C) for well done.
- Flip salmon over and spoon the lemon butter sauce over it. Remove from the pan immediately to avoid overcooking.
Nutrition Facts : Calories 542 kcal, Carbohydrate 1.6 g, Protein 34.4 g, Fat 42.6 g, SaturatedFat 16.5 g, TransFat 0.7 g, Cholesterol 139.2 mg, Sodium 832.5 mg, Fiber 0.2 g, Sugar 0.4 g, UnsaturatedFat 13 g, ServingSize 1 serving
PERFECT PAN-SEARED SALMON
An easy way to cook fillets of salmon in just 10 minutes
Provided by Marilena Leavitt
Categories Main Course
Time 12m
Yield 2
Number Of Ingredients 5
Steps:
- Place the salmon fillets between paper towels and press gently to dry surfaces thoroughly. Place the fillets on a dish and season generously on all sides with salt and pepper.
- Heat a nonstick skillet over medium-high then add the olive oil. Once the oil is shimmering, add a salmon fillet, skin side down. To the side of the skillet, add the two lemon halves (cut side down) and reduce the heat to medium. Using a flexible fish spatula, gently press the salmon firmly in place for 10 seconds or so, to prevent the skin from buckling. Repeat this process with the second fillet of salmon. This ensures that the skin makes good contact with the pan and starts to crisp.
- Continue to cook, pressing gently on the back of the salmon fillets occasionally. Once the skin becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 130°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer).
- Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the salmon and enjoy!
PAN SEARED SALMON I
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
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
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
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
More about "perfect pan seared salmon recipes"
HOW TO MAKE PERFECT PAN SEARED SALMON WITH SKIN
From zestfulkitchen.com
Ratings 36Calories 263 per servingCategory Fish And Seafood
RESTAURANT-STYLE PAN SEARED SALMON - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 15 minsCategory DinnerCalories 384 per serving
HOW TO COOK SALMON FILLETS (PAN-SEARED, EASY RECIPE)
From thekitchn.com
HOW TO PAN SEAR SALMON - ALLRECIPES
From allrecipes.com
PERFECT PAN-SEARED SALMON WITH LEMON BUTTER CREAM …
From littlespicejar.com
LOW CARB SALMON RECIPES | FLIPBOARD
From flipboard.com
TOP 48 RECIPES FOR PAN SEARED SALMON
From sahlah.hedbergandson.com
CRISPY PAN SEARED SALMON - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
PAN SEARED SALMON RECIPE | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
PAN SEARED SALMON RECIPE - YELLOW CHILI'S
From yellowchilis.com
RECIPE: PAN-SEARED SALMON & CALABRIAN MAYO WITH ROASTED …
From blueapron.com
15 SALMON PAN FRIED - SELECTED RECIPES
From selectedrecipe.com
PERFECT PAN-SEARED SALMON - DR. ANN WELLNESS
From drannwellness.com
PERFECT PAN SEARED SALMON W/ BLACKBERRY BALSAMIC SAUCE
From heatherlikesfood.com
10 BEST SAUCES FOR SALMON (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
PERFECT PAN SEARED SALMON RECIPE (TENDER & FLAKY, WITH CRISPY …
From youtube.com
PERFECT PAN-SEARED SALMON RECIPE | SUR LA TABLE
From surlatable.com
SESAME SEARED SALMON | JAMIE OLIVER RECIPES
From jamieoliver.com
GORDON RAMSAY'S SALMON RECIPE - MASHED.COM
From mashed.com
EASY PAN SEARED SCALLOPS RECIPE - DR. DAVINAH'S EATS
From drdavinahseats.com
PERFECT PAN SEARED SALMON WITH LEMON BUTTER CREAM SAUCE
From recipe30.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love