Pan-Seared Salmon with Skin Recipe
Pan-seared salmon with crispy skin and a lemon herb sauce. Ready in 15 minutes.
Servings: 4 Servings
Calories: 374kcal
Ingredients
Pan-Seared Salmon
- 2 tablespoons olive oil
- 3 cloves garlic chopped
- 4 salmon fillets skin on
- salt and pepper to taste
Lemon Herb Sauce
- 1/4 cup olive oil
- 1 lemon juiced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parsley finely sliced
Instructions
- Heat olive oil and garlic in a large pan over medium-high until the garlic just turns golden. Remove the garlic; leave the oil.2 tablespoons olive oil, 3 cloves garlic
- As the garlic cooks, pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.4 salmon fillets, salt and pepper
- When the garlic has been removed, add the salmon, skin-side down to the hot pan and pan fry for 5-7 minutes, or until the meat is mostly cooked through (about ¾ done).
- While the salmon cooks, whisk the cooked garlic, olive oil, lemon juice, salt, ground black pepper, and parsley together in a small bowl.1/4 cup olive oil, 1 lemon, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 cup parsley
- Carefully flip the salmon steaks and cook for a further 2-3 minutes, until the flesh side turns slightly golden-brown.
- Spoon sauce over fillets and serve immediately.
Notes
Tips for keeping the salmon from sticking to the pan:
- Bring to room temp (15 min)
- Pat completely dry
- Stainless or cast iron beats nonstick
- Don't crowd the pan
- Wait for the skin to release on its own — don't force the flip
Nutrition
Calories: 374kcal | Carbohydrates: 4g | Protein: 34g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 94mg | Sodium: 223mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 2mg