Best 4 Perfect Pan Seared Salmon Recipes
Dive into a culinary journey with our guide to creating the perfect pan-seared salmon, a dish that tantalizes taste buds with its crispy skin, tender flesh, and vibrant flavors. In this comprehensive article, we unveil the secrets to achieving restaurant-quality pan-seared salmon in the comfort of your own kitchen. Discover the art of selecting the freshest salmon fillets, marinating them with an array of aromatic herbs and zesty citrus, and searing them to perfection in a symphony of sizzling butter and aromatic oils. We'll delve into the techniques for achieving that golden-brown crust while maintaining a moist, succulent interior, ensuring every bite is a burst of culinary delight.
But that's not all! This article is a treasure trove of diverse salmon recipes that cater to every palate. From the classic pan-seared salmon with its simple yet elegant flavors, to tantalizing variations that incorporate bold spices, tangy sauces, and an array of delectable sides. Whether you prefer a Mediterranean-inspired dish brimming with sun-dried tomatoes and briny olives, or an Asian-infused creation featuring a vibrant soy-ginger glaze, this article has something for every seafood aficionado. So, embark on a culinary adventure and elevate your cooking skills as we guide you through the art of pan-seared salmon, leaving your taste buds craving more.
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
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
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
Tips:
- Choose the right salmon: Look for wild-caught, sustainably sourced salmon that is fresh and firm to the touch.
- Properly season the salmon: Use a mixture of salt, pepper, and your favorite herbs and spices to season the salmon before cooking. This will enhance the flavor of the fish.
- Use a well-seasoned pan: A well-seasoned pan will help prevent the salmon from sticking and will also help to create a nice crust.
- Cook the salmon over medium heat: Cooking the salmon over medium heat will help to prevent it from overcooking and drying out.
- Don't overcrowd the pan: If you're cooking multiple pieces of salmon, make sure to not overcrowd the pan. This will prevent the salmon from cooking evenly.
- Flip the salmon only once: Once the salmon is seared on one side, flip it only once. This will help to prevent the salmon from breaking apart.
- Cook the salmon to the desired doneness: The ideal internal temperature for cooked salmon is 145 degrees Fahrenheit. You can use a meat thermometer to check the internal temperature of the salmon.
Conclusion:
Pan-seared salmon is a delicious and healthy meal that can be easily prepared at home. By following these tips, you can cook perfect pan-seared salmon every time. The key is to use fresh, high-quality ingredients and to cook the salmon over medium heat until it is cooked to the desired doneness. Pan-seared salmon can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. It is also a great option for a healthy lunch or dinner.
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