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Easy Pan Seared Salmon

Pan seared salmon
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5 from 2 reviews

Here’s how to make pan seared salmon! It’s easy to cook up pan fried salmon in a flash and the flavor is unbeatable.

Ingredients

Scale
  • 1 pound salmon fillets, skin on (wild caught if possible)
  • ¾ teaspoon kosher salt, plus more for brining
  • Fresh ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil, plus one drizzle
  • 1 tablespoon lemon juice, plus a few lemon wedges
  • 4 garlic cloves, minced
  • 1/2 tablespoon finely chopped fresh parsley, for garnish (if desired)
  • Optional seasonings: Blackened Seasoning or Magic Salmon Seasoning

Instructions

  1. Brine the salmon* (optional): In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.
  2. If not brining, allow the salmon to come to room temperature for 15 minutes. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper. (Optional: Use 1/2 kosher salt and season with 2 tablespoons Blackened Seasoning or Magic Salmon Seasoning.)
  3. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about halfway to center of thick part of salmon.
  4. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 2 to 3 minutes, then drizzle with the lemon juice and add the minced garlic. Continuously baste the salmon by spooning the garlic butter over the salmon and cook and additional 1 to 3 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
  5. Remove from the heat. Spritz with juice from a few additional lemon wedges and  chopped fresh parsley (if using) and serve.

Notes

*Brining is optional: it’s most important for lower quality salmon. Either way, you’ll need to bring your salmon to room temperature before cooking, so it’s just as easy to do the brining step (it helps with seasoning and moistness).

Find it online: https://www.acouplecooks.com/pan-seared-salmon/