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–+ servings
pan seared salmon

Pan Seared Salmon

Miranda | My Anosmic Kitchen
This Pan Seared Salmon Fillets is an easy recipe with garlic butter lemon sauce. The simplicity and speed at which you can make these skin-on fillets make this salmon recipe convenient for midweek meals. Equally appropriate for a dinner party and date night dinners! 
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Equipment

  • Non-stick pan
  • Fish spatula

Ingredients
  

  • 4 salmon fillets, skin-on
  • salt & pepper
  • 3 Tbsps olive oil
  • 60 grams unsalted butter 4 to 5 tablespoons
  • 4 garlic cloves, minced
  • 2 Tbsps lemon juice ( about ½ lemon or 2 to 3 tablespoons) plus slices for serving
  • 1 teaspoon lemon zest
  • fresh parsley, chopped

Instructions
 

  • Room Temperature Salmon: Remove the salmon from the fridge 15 minutes before cooking.
    4 salmon fillets, skin-on
  • Dry: Carefully pat the salmon dry with kitchen towel/paper.
  • Season: Use sea salt and fresh black pepper for seasoning.
    salt & pepper
  • Heat the oil: Heat the olive oil in a non-stick pan or skillet on medium-high heat until the hot is hot and shimmering.
    3 Tbsps olive oil
  • Cook the salmon: Place the salmon skin-side down into the oil and leave the salmon to cook without fiddling or trying to turn it. When the salmon is ready to be turned, use a pair of tongs to gently hold the salmon. If you try and move it, and it sticks leave it to finish cooking, only when there is no resistance from the salmon, will it be ready to turn.
    This salmon cooked for 5 minutes before turning. The time will depend on the thickness but work on a guideling of 4 to 5 minutes.
  • Flip: With the salmon flipped, add the butter, garlic and lemon (or wine) to melt in the oil and use a spoon to scoop the oil and baste the salmon. The salmon will cook for roughly 3 to 4 minutes.
    60 grams unsalted butter, 4 garlic cloves, minced, 2 Tbsps lemon juice ( about ½ lemon or 2 to 3 tablespoons) plus slices for serving
    pan seared salmon
  • Rest: Remove the salmon from the pan onto a plate or rack with the skin-side up and rest for 5 minutes.
  • Serve and Garnish: Pour the remaining garlic butter and lemon sauce over the salmon fillets and garnish with fresh lemon slices, zest and fresh parsley.
    1 teaspoon lemon zest, fresh parsley, chopped
    pan seared salmon

Nutrition

Serving: 1servingCalories: 448kcalCarbohydrates: 2gProtein: 34gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 126mgSodium: 77mgPotassium: 857mgFiber: 0.1gSugar: 0.3gVitamin A: 444IUVitamin C: 4mgCalcium: 31mgIron: 1mg
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