Pan-seared salmon is a restaurant-quality dish you can easily make at home. Here’s what you’ll need to achieve a delicious and flavorful result:
Ingredients:
- Salmon fillets (ideally 4-6 ounces each, skin-on): Using salmon with the skin on helps retain moisture and adds crispiness during searing.
- Olive oil
- Salt and freshly ground black pepper
- Optional seasonings: Lemon wedges, butter, garlic cloves, fresh herbs (such as dill or parsley)
Instructions:
- Prep the Salmon: Pat the salmon fillets dry with paper towels. This removes excess moisture, which is key to achieving a nice sear. Season the flesh side of the salmon generously with salt and pepper.
- Heat the Pan: Heat a large skillet or pan over medium-high heat. Add enough olive oil to coat the bottom of the pan.
- Sear the Salmon (Skin-Side Down): Carefully place the salmon fillets, skin-side down, in the hot pan. Resist the urge to move the fish around too much. Let it sear undisturbed for 3-4 minutes, or until the skin becomes golden brown and crispy.
- Optional Flavor Boosters: While the salmon sears skin-side down, you can add some flavor elements to the pan. Here are some ideas:
- Lemon Slices: Add a few lemon wedges to the pan around the salmon. As they cook, the lemon will infuse the salmon with a citrusy flavor.
- Butter and Garlic: After the first minute of searing, add a knob of butter and a few cloves of garlic (whole or smashed) to the pan. The butter will baste the salmon as it melts, adding richness, and the garlic will infuse its flavor.
- Sear the Other Side (Flesh Side): Once the skin is golden brown and crispy, carefully flip the salmon fillets to the other side (flesh side). You can use a spatula to gently loosen the skin from the pan if it sticks slightly.
- Cooking to Doneness: Reduce the heat to medium and sear the salmon flesh side for 2-3 minutes, or until cooked through to your preference. The recommended internal temperature for cooked salmon is 145°F (63°C). Flake the salmon gently with a fork to check for doneness. The flesh should be opaque and flake easily.
- Serve and Enjoy: Transfer the pan-seared salmon to plates. If you used optional flavor boosters like garlic or lemon wedges, you can spoon some of the pan juices over the salmon for extra flavor. Garnish with fresh herbs like dill or parsley (optional).
Tips:
- Don’t overcrowd the pan when searing the salmon. This can lead to uneven cooking and steamed instead of seared fish.
- If your salmon fillets are thick, you can finish cooking them in the oven after searing them on the stovetop. Preheat your oven to 400°F (200°C) and bake the salmon for 5-7 minutes, or until cooked through.
- Leftover pan-seared salmon can be stored in the refrigerator for up to 3 days and reheated gently in a pan or oven.
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