Best 2 Pan Seared Crispy Salmon Recipes

Pan-seared crispy salmon is a delightful dish that combines the flavors of perfectly cooked salmon with a crispy skin. This delicious meal is not only easy to prepare but also packed with healthy nutrients. Our recipe provides step-by-step instructions for achieving a golden-brown crust while ensuring the inside remains moist and flaky. Additionally, we offer variations such as a creamy dill sauce and a lemon-herb butter, allowing you to customize the flavors to your preference. Whether you are a seasoned cook or a beginner, this pan-seared crispy salmon recipe will surely impress your taste buds and become a favorite in your kitchen.

Let's cook with our recipes!

PAN-SEARED CRISPY SALMON

Pan-Seared Crispy Salmon image

Provided by Food Network

Number Of Ingredients 9

Ingredients

4 6-ounce salmon filets, with skin
Kosher salt
3 tbsp olive oil
1 tsp minced garlic
2 tbsp diced shallot
1 large leek, white part only, washed well and diced
1-1/2 cups shelled fresh cannellini beans, cooked
2 cups white wine
1 tsp unsalted butter

Steps:

1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

CHUCKWAGONCOOKIE'S PAN SEARED CRISPY SKIN SALMON

ChuckWagonCookie's Pan Seared Crispy Skin Salmon image

The blend of spicy and citrus puts this salmon into ChuckWagon Cookie's "best of" category! Durkee makes a Citrus Rub which is great, but hard to find. So for the Citrus Spice Mix, use some lemon pepper, dried orange peel, salt, sugar, a bit of dill, dried garlic and dried onion.

Provided by ChuckWagonCookie

Categories Oven

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 (6 ounce) salmon fillets, skin on (about 6-8 oz each)
5 tablespoons olive oil
1 tablespoon cajun seasoning
1 tablespoon citrus mixed spice (see recipe description)
1 small garlic clove, sliced very thinly
1 shallot, sliced very thinly
5 grape tomatoes, sliced thinly. (Roma finely diced works too)
1 teaspoon lemon juice

Steps:

Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
Preheat oven to 425 degrees.
Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
DO NOT move it or bother it -- just walk away and let it cook.
After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
Goes well with pasta or rice!

Tips:

Choose the right salmon: Look for wild-caught salmon if possible, as it is typically leaner and has a more intense flavor than farmed salmon.
Use a non-stick skillet: This will help prevent the salmon from sticking and tearing.
Preheat your skillet: This will help create a nice sear on the salmon.
Don't overcrowd the skillet: Cook the salmon in batches if necessary to avoid overcrowding the skillet.
Be patient: Don't flip the salmon too soon. Wait until it is golden brown and crispy on one side before flipping it.
Cook the salmon to your desired doneness: The USDA recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit. However, you can cook it to a lower temperature if you prefer a more rare texture.
Season the salmon: Season the salmon with salt, pepper, and your favorite herbs and spices before cooking.
Serve the salmon immediately: Salmon is best served hot out of the skillet.

Conclusion:

Pan-seared crispy salmon is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can achieve perfectly cooked salmon that is crispy on the outside and tender on the inside. Serve the salmon with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.