Easy Pan Seared Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
217 kcal
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Course
Main Course
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Cuisine
American
Easy Pan Seared Salmon
Description
Easy Pan Seared Salmon uses equal parts olive oil and butter to achieve a flavorful sear and crisp the skin. Starting the salmon skin-side down allows the skin to become crispy while the flesh cooks gently. The heat is lowered after the initial sear to ensure even cooking without burning.
The cooking times depend on the thickness of the fillets, typically 5 minutes on the skin side then 2-4 minutes on the flip side. Removing the salmon when slightly underdone is advised since residual heat will finish cooking it, helping maintain moisture.
This salmon is well suited for a straightforward main course, easily paired with lemon juice to brighten flavors. The skin can be eaten while warm or peeled off if preferred.
Cooking in batches prevents overcrowding the pan, which helps maintain the high heat needed for good searing. Adding more oil or butter per batch ensures consistent results.
Ingredients
- 1 pound salmon cut into 4 pieces
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Take the salmon out of the fridge 15-20 minutes before starting the recipe if you can. Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season each piece generously with salt & pepper.
- Add the olive oil and the butter to a skillet over medium-high heat. Let the skillet heat up for a few minutes.
- Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip it over and cook for another 2-4 minutes or until it's cooked through (it'll take a little longer if your salmon is more than 1" thick, and less if thinner than 1"). Keep in mind the salmon will continue to cook a bit even after taking it out of the skillet, so don't overdo it.
- To serve, it's delicious with fresh lemon juice squeezed over top, and there's more suggestions in the blog post. If you're not a fan of the skin (it's crispy and delicious if you eat it right away), it's easy to peel off once it's cooked.
Notes
- Use salmon fillets about 1 inch thick for even cooking times and consistent texture.
- Cook in batches if making more than one pound to avoid crowding and ensure proper searing.
- Pat salmon dry and season well with salt and pepper before cooking to improve crust and flavor.
- Fresh lemon juice squeezed over the finished salmon enhances freshness and balances richness.
- Salmon skin becomes crispy and edible if served immediately; it can be removed after cooking if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 75mg | 3% |
| Potassium | 557mg | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 133IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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