Pan Seared Salmon: A quick, healthy seafood delight, boasting a crispy skin and succulent interior. Made with fresh fillets and simple spices, it's ideal with veggies, salads, or rice. Ready in just 15 minutes, it's perfect for any meal!
1 ½tbspOlive Oilor other cooking oil of your choice
½tspChili Flakes
½tspGround White Pepperor black pepper
1tbspLemon Juice
½tspGarlic Powder
Saltas needed
Instructions
To Make Pan Seared Salmon
Start by laying the salmon fillets on a clean plate or in a bowl. Generously drizzle lemon juice over the fillets for a zesty flavor. Evenly sprinkle garlic powder, ground white pepper, chili flakes, and a pinch of salt, covering all areas for a robust seasoning.
Gently rub the spices into the salmon, ensuring each fillet is thoroughly coated. This step is crucial for infusing the salmon with flavors and achieving a well-seasoned crust.
Heat oil in a pan over medium heat. Place salmon fillets skin side down, spaced apart to avoid steaming. Sear for 4-5 minutes without moving them, allowing a crispy crust to form.
Carefully flip each fillet using a thin spatula to avoid breaking the delicate crust. Continue to sear for an additional 4-5 minutes. The goal is to attain a golden color while ensuring the salmon is cooked through but still moist inside.
Once the salmon reaches a beautiful golden hue, remove the fillets from the pan. The Pan Seared Salmon is now ready to be served. It's best enjoyed immediately while the skin is crispy and the interior is tender and juicy.
To Serve
Serve your Pan Seared Salmon with a simple side of greens or roasted vegetables for a balanced meal. For a heartier option, pair with mashed potatoes or quinoa. For more creative and diverse pairing ideas, please refer to the serving suggestions section.
Notes
Here are some essential tips for perfect Pan-Seared Salmon:
Preparation and Cooking Techniques:
Achieving Crispy Skin: Searing skin-on salmon is essential for a crisp exterior. The skin acts as a barrier, retaining moisture and fats for a juicy interior. Ensure the skin is thoroughly dried and the pan is hot enough before placing the fillet.
Let Salmon Rest at Room Temperature: Allow the salmon to sit at room temperature for about 10-15 minutes before cooking. This helps it cook more evenly.
Importance of Preheating Oil: Hot oil is crucial for a non-stick experience and a crispy skin. It should sizzle upon contact with the salmon. Cold oil increases the chances of the salmon sticking and tearing.
Sear Skin Side Down First: Start with the skin side facing down and give it enough time, about 4-5 minutes, to become crispy and crunchy. This initial sear sets the stage for the texture and flavor of the fish.
Flipping Technique: Flip the salmon using a thin spatula with care to maintain the integrity of the crispy skin. Aim for a light golden-brown color on the flipped side.
Pat Dry the Salmon: Before seasoning, pat the salmon dry with paper towels. This removes excess moisture, ensuring a better sear and crisper skin.
Use the Right Oil: Choose an oil with a high smoke point, like canola, vegetable, or grapeseed oil. These oils can withstand high heat without burning, which is essential for a good sear.
Choice of Pan: Opt for a well-seasoned cast iron or a high-quality non-stick pan. This choice helps in avoiding the skin from sticking to the pan and ensures an evenly crispy exterior.
Don't Overcrowd the Pan: Overcrowding lowers the pan's temperature, leading to steaming rather than searing. Cook in batches for the best results.
Avoid Moving the Salmon Too Early: After placing the salmon in the pan, let the salmon form a crust before moving it. This usually takes about 4-5 minutes. Disturbing it too soon can break the crust.
Check for Doneness Properly: Salmon is done when its internal temperature reaches 145°F (63°C) recommended by FDA. You can also check by gently pressing the top of the fillet; if it flakes easily with a fork, it's ready.
Rest the Salmon Before Serving: Resting allows the juices to redistribute, preventing them from running out when cut, which keeps the salmon moist.