Pan-Seared Salmon
Published Feb. 14, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) salmon fillets, skin on or off
- 1tablespoon extra-virgin olive oil
- Kosher salt (such as Diamond Crystal)
- Black pepper
- Half a lemon, for serving
- Chopped fresh parsley, dill or tarragon, for serving (optional)
Nutritional analysis per serving (4 servings)
387 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 35 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a (12-inch) nonstick, cast-iron or stainless steel skillet over medium-high until it’s very hot. (A drop of water flicked onto the pan should turn to steam almost immediately.)
- Step 2
Meanwhile, pat the salmon fillets dry with paper towels. Pour the oil over them and toss to coat, then season all over with salt and pepper.
- Step 3
When the pan is hot, add the fillets skin-side up, spacing them evenly. Cook until the salmon is browned on the bottom and releases easily from the pan, 3 to 4 minutes. Flip the fillets, reduce the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Step 4
Remove the fish to a platter or individual plates and rest for 5 minutes, then squeeze the lemon on top and sprinkle with fresh parsley, if desired.
- For a rich, restaurant-style finish, remove the pan from the heat and add 2 tablespoons cubed, unsalted butter and a smashed, peeled garlic clove. Tilt the skillet and spoon the melted butter over the salmon fillets a few times, until coated.
Private Notes
Comments
I follow Jacques Pepin recipe: Heat pan to very hot. Add salt and peppered salmon skin side down. Put cover on. Cook for 5-7 minutes depending on thickness. There will be plenty of fat from the salmon. Remove salmon. Wipe out pan. Add some butter, then some sliced shallots, then add capers and lemon juice. Pour over fish. Yum. Nice crispy skin. Moist salmon. Easy.
That fish smell in your city kitchen? It goes away if you start small pot of water boiling on the stove to which you add a few cinnamon sticks and a handful of cloves. Keep it simmering while you cook the salmon, or any fish! Works like a charm. Afterwards, pop that cinnamon clove mixture in the fridge to use again.
Great method if you have a nice exhaust fan. Otherwise my apartment smells like fish for days.
Very good. Will make again. Important to have good salmon. Used Walmarts and it was delish. Made the butter sauce.
This is almost the same recipe I use. I sear the salmon flesh side down. Once you can see it's starting to brown I move the pan over to a 400 degree oven and finish cooking it in the oven, about 3 minutes more. Depends upon on well done you like it. No need to flip the salmon. No smoky mess!
Try the fail-proof / Julia and America Test Kitchen, cold pan method. Season salmon any way you enjoy and just brush a very small amount of oil on skin side. Put filet skin side down in cold (room-temperature) pan - prefer cast iron. Turn heat to medium high. Watch salmon and when white part is about halfway up filet, remove pan from direct heat, flip salmon to skin side up for about 1 minute and residual heat will finish the cooking and you get perfectly cooked salmon with very crispy skin.
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