Salmon Recipes Pan

Pan Seared Salmon used to scare the pants off of me. Surely only a restaurant with its special equipment and professional staff could pull off that crispy outside and flaky inside I adored.

Hence my surprise when an old roommate (who in our past life could barely microwave her way out of a popcorn bag) invited me over for dinner and served pan fried salmon.

I lifted my fork, steadied my face to disguise any negative reaction, took a bite, and oh my goodness what is this delicious fish?

My friend (who to her credit had clearly upped her kitchen game since we lived together) walked me through how to sear salmon, and it’s been one of my favorite quick and easy meals to cook for weeknight dinner—and to impress guests of my own.

Making pan fried salmon that you can proudly declare better than a restaurant comes down to a few rules.

Pan Seared Salmon with Lemon Garlic Butter Sauce

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!

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 335 kcal, Carbohydrate 3 g, Protein 34 g, Fat 20 g, Saturated Fat 5 g, Cholesterol 108 mg, Sodium 128 mg, servingSize 1 serving

Ingredients:

• 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

Instruction:

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

Restaurant-Style Pan-Seared Salmon

Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.

Prep: 5min

Total: 15min

Yield: 4

Nutrition Facts: servingSize , calories 384, Fat 26 g, Carbohydrate 0 g, Protein 35 g, Saturated Fat 6 g, unSaturated Fat , Sugar 0 g, Fiber 0 g, Sodium 336 mg, Cholesterol 94 mg

Ingredients:

• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• Freshly ground black pepper
• 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but it’s fine to leave it on if you like)

Instruction:

1. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.

Pan Seared Salmon

How to make easy, perfect pan seared salmon at home, just like restaurant-style pan fried salmon. Crispy outside, tender and flaky inside.

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1 (of 4)

Nutrition Facts: servingSize 1 (of 4), calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 10 g

Ingredients:

• 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)

Instruction:

1. 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.
2. 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.
3. Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
4. 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.
5. 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.
6. 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.
7. 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.

Crispy Pan-Seared Salmon Recipe | Quick and Easy Salmon Recipe

FAQ

Is it better to pan fry or bake salmon?

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