Pan Seared Salmon Recipe
This Pan Seared Salmon recipe is quick and easy to make with the best golden brown crust and crispy skin. Ready in about 10 minutes, this makes for a delicious weeknight dinner.
Servings: 4 servings
Equipment
Ingredients
- 4 6-ounce salmon fillets
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- Lemon wedged, for serving
- Parsley chopped, for serving
Instructions
- Pat the salmon dry with a paper towel. Season each fillet with garlic powder, salt and pepper.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Place the salmon on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Carefully flip the salmon and continue cooking until you reach your desired doneness, 3 to 4 more minutes.
- Transfer to a platter, squeeze lemon juice on top and scatter with fresh chopped parsley.
Video
Notes
My Top Tip: Do not move the fish once it is in the pan. It feels wrong to just leave it there, but that is exactly what builds the sear. If you try to shift it early, it will stick, and the crust will tear. When it is ready, it releases cleanly on its own.
Storage: Salmon is best enjoyed freshly cooked, but leftovers are kept well in the fridge for up to 3 days. To reheat, place the cooked salmon fillet in a warm skillet and reheat until warmed through. You can add a bit of oil to keep the skin crispy.
Freezing: Cooked salmon will keep in the freezer for up to two months when you store it properly in an airtight container or wrap it tightly in plastic or aluminum foil. When ready to enjoy, thaw in the fridge overnight and reheat as desired.
Nutrition
Calories: 274kcal | Carbohydrates: 0.4g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 366mg | Potassium: 841mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 69IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg
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