pan seared salmon

Easy, Pan Seared Cast Iron Salmon is a quick and crispy recipe with the perfect seasoning! This pan-fried meal is made using a Lodge cast iron skillet and is perfect for weeknight dinners. Drizzle this tender and flaky salmon in lemon butter sauce if you wish!

Easy, Pan Seared Cast Iron Salmon

salmon

olive oil

seafood seasoning (I like to use Primal Palate.)

salt and pepper

lemon

If the salmon has been refrigerated, allow it to come to room temperature for 15 minutes and dry the salmon completely using paper towels. If the salmon is added to the skillet cold, it is more likely to stick to the skillet.

Rub olive oil onto both sides of the fish. Season both sides of the fish with seafood seasoning, salt, and pepper.

Place a cast iron grill pan or cast iron skillet on medium-high heat. I like to use a cast iron grill pan, but any pan will work.

Spray or drizzle the skillet with olive oil. Be sure the skillet is nicely coated. This will prevent the salmon from sticking to the pan.

When the pan is hot, add the salmon to the pan with the skin side up. I like to add lemon halves lemon to the pan, too. This will add a ton of flavor to the lemon. (See recipe video)

Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet.Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about 3/4ths of the way up, it&#x27;s time to flip. This usually only takes 3-4 minutes.

Flip the salmon. I find a silicone spatula works best. Remove the lemon and set aside.

Cook skin side down for 4 minutes.

Remove the salmon from the pan. Serve with lemon juice from the lemon.

I like to serve or garnish with fresh dill or parsley.

https://embed.mediavine.com/videos/q4xyc00uasqqcibwbfbc

Easy, Pan Seared Cast Iron Salmon is a quick and crispy recipe with the perfect seasoning! This pan-fried meal is the best way to cook salmon and is made using a Lodge cast iron skillet and is perfect for weeknight dinners. Drizzle this tender and flaky salmon in lemon butter sauce if you wish!

Pan Seared Salmon

Pan-Seared Salmon with Spinach is an easy and healthy Mediterranean style dinner.&nbsp; Your family will love all the veggies!&nbsp; Ready in 30 minutes.&nbsp; This recipe is gluten-free, high in protein, and low in carbs.

Pan-Seared Salmon with Spinach

salt

garlic (minced)

tomatoes

artichoke hearts (chopped)

capers (drained)

spinach (fresh)

Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.

Season salmon fillets with salt.

When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.

Reduce heat to medium.

Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.

Remove salmon from the skillet.

How to sear salmon

To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.

Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.  Season with salt if needed.

Prepare the vegetables

Add pan-seared salmon on top of the vegetable mixture.

Assembly

<p>3 ingredients, 1 pan, and 15 minutes is all you need to make the best pan seared salmon! Crispy on the outside and deliciously moist on the inside, this salmon recipe is best out there!</p>

Perfect Pan Seared Salmon

ground pepper

Combine 1 teaspoon each salt and pepper. Sprinkle half of salt and pepper mixture in bottom of a large nonstick skillet. Arrange salmon, skin side down, in skillet; heat to medium high and sprinkle with remaining salt and pepper over top.

Cook salmon until fat begins to render and skin starts to brown, 6–7 minutes. Flip, cook until flesh side starts to brown, 6–8 minutes more. Transfer to a plate and let cool. 

the best salmon I have ever made! foolproof! The step by step photos were very helpful too. we served ours with steamed broccoli and some roasted potatoes, so good.

That was ridiculously good. So glad I came across this recipe!

This is by far the best salmon recipe I’ve ever tried.  Tastes like what I get at my favorite restaurant. Thank you!

https://content.jwplatform.com/videos/adApTgAx.mp4

Learn how to pan sear salmon perfectly! This stove-top salmon recipe creates perfect salmon every time—crispy exterior, moist and flavorful interior. Plus it’s ready in less than 20 minutes!

How to Pan Sear Salmon

Lemon Garlic Herb Salmon is a deliciously easy salmon recipe, so simple to make, yet so delicious! Crispy on the outside, soft and tender on the inside!

Pan Seared Salmon With Lemon Garlic Butter Sauce

(800 g) skinless salmon filets

Salt and pepper (,

lemon juice (, divided)

butter

garlic (, finely chopped or minced)

Italian parsley leaves (, divided)

Lemon slices of half a lemon

Pan Seared Salmon with Lemon Garlic Butter Sauce

Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.

Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.

Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices.&nbsp; Stir the butter and garlic around each filet.

Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.

Garnish with the remaining parsley and drizzle the butter over each filet.&nbsp;Serve immediately.

Make restaurant-quality pan-seared salmon at home with these simple techniques and finish it off with a delicious lemon garlic butter sauce.

Pan-Seared Salmon with Lemon Garlic Sauce

kosher salt (as needed for seasoning)

black pepper (as needed for seasoning)

½ pound whole salmon fillet (skinless, center-cut if possible)

garlic

lemon zest

lemon juice

black pepper

unsalted butter

dill leaves (roughly chopped)

parsley

Remove the Scales

Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.

Cut the Fillets

Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.

Dry the Surface

Thoroughly dry both sides of the salmon and skin with paper towels.

Season the Fish

Right before cooking, season both sides of the salmon with salt and pepper.

Cook with Skin-On

Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. This will help reduce the buckling of the skin. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.

Flip the Fish

Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.

Drain the Oil

Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.

Pan-Seared Salmon (with skin)

Remove the Skin

Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.

Dry the Fish

Thoroughly dry the surface of the salmon and skin with paper towels.

Cook with Skin-Off

Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon one at a time, flesh side down. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.

Using tongs, carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.

Transfer to Plate

Pan-Seared Salmon (no skin)

Make the Sauce

Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.

To Serve

Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.

Lemon Garlic Butter Sauce

https://www.youtube.com/watch?v=522BBAsijU0

Learn to make restaurant-quality pan-seared salmon at home with these simple techniques. Create golden crispy crust two ways: with or without the skin. Finish it off with an easy lemon garlic butter sauce for a quick gourmet meal.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__

🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/pan-seared-salmon-lemon-garlic-sauce/

🕑 INSTRUCTIONS:
00:00 Intro
00:41 Remove the Scales
01:57 Prepare the Skin-On Fillets
03:33 Remove the Skin
04:48 Prepare the Skin-Off Fillets
05:51 Cook with Skin-On
08:14 Cook with Skin-Off
09:35 Lemon Garlic Sauce
10:17 To Serve

🧰 EQUIPMENT IN THIS VIDEO (affiliate):
• Fish Spatula: https://amzn.to/3gIz7fz
• Stainless Steel Pan: https://amzn.to/2QtLEsf

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✅ INGREDIENTS:
---Pan-Seared Salmon (with skin)
• 1 ½ pounds whole salmon fillet, skin on
• kosher salt
• black pepper
• 2 tablespoons olive oil
---Pan-Seared Salmon (no skin)
• 4 6-ounce salmon fillets, skinless
• kosher salt
• black pepper
• 2 tablespoons olive oil
---Lemon Garlic Butter Sauce
• 1 tablespoon  minced garlic
• 1 teaspoon lemon zest
• ¼ cup lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons unsalted butter
• 1 tablespoon dill leaves
• 1 tablespoon minced parsley
• 4 lemon wedges

📕 MY COOKBOOK (affiliate):
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❤️ Thanks for watching!

Crispy Pan-Seared Salmon with Lemon Garlic Sauce

This Pan Seared Salmon has a robustly crispy skin and moist interior, just like at the restaurant.

Pan Seared Salmon with Crispy Skin

avocado oil* (for searing)

Preheat a skillet over medium heat for 3-5 minutes (3 minutes for gas stoves, 5 for electric).

Add&nbsp;enough oil to coat the bottom of the pan, about 1-2 tbsp. The oil should shimmer.&nbsp;

Season the skin of the fish generously with salt, then test your piece of fish by touching the very end of it to the pan. If it makes a hissing sizzling noise, that means the pan is sufficiently hot. Go ahead and lay the fish down in the pan, always away from you so the oil doesn't splash.

Let the salmon cook for 90% of the time on the skin side.&nbsp;The salmon I get is usually&nbsp;about an inch thick, so I cook it for 5 minutes on the skin side.

Season the top of the fish with salt, then flip it over to cook for 15-30 seconds on the other side.

Serve and enjoy!

The BEST Pan Seared Creamy Tuscan Salmon Recipe you'll ever make. Crispy tender Salmon served with a creamy (dairy free) tuscan garlic white wine sauce that will make you swoon. Guaranteed to be new dinner favorite! 

The BEST Pan Seared Creamy Tuscan Salmon Recipe

(4 oz) salmon filets

salt & pepper

grape seed oil

garlic cloves,

onion

dry white wine

red pepper flakes

cherry tomatoes

baby spinach

full fat coconut milk

basil, chiffon

Bring salmon filets out of refrigerator 15 minutes prior to cooking.

Add grape seed oil to the pan and then add salmon flesh side down, gently pressing the salmon into the pan to &#8220;help&#8221; the sear.

Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.

Add in onions and saute until translucent, about 2 minutes.

Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.

Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.

Next add in spinach and saute until wilted down, about 2 minutes.

Pour in the coconut milk. Stir and simmer for 3-4 minutes.

Then add lemon juice and fresh basil. Stir to combine.

Place the salmon back in the pan and serve!

We've been trying to eat more fish, so this recipe will make it into dinner rotation. Thanks for sharing!

This was absolutely fabtastic. I will be impressing my husband with this again. Thanks so much.

I love salmon and this recipe was perfection!!!

Salmon is my favorite dish! I love how creamy this Tuscan Salmon is!

I can't wait to give this a try. Salmon is one of my favorites and this dish sounds simply amazing.

Do you know the nutritional info on this? Looks sooooo decadent! I can't wait to try it!

This couldn't look any more perfect! This looks fabulous!

Made it last night and it was delicious!  I made the full sauce recipe, but only 2 salmon fillets, so there was a lot of leftover sauce.  I refrigerated it.  Is it safe to reheat and reuse?  Any tips on best way to reheat the sauce?

This recipe has converted me to a salmon lover! Everything about this blend of flavors is perfect. And my son can eat around the spinach while my husband picks out the tomatoes!

I love this recipe! My father-in-law is a very picky eater but loves fish - and he LOVED this when I cooked it for him. Whenever I make this, it always gets wolfed down by everyone :)

This recipe was absolutely amazing!! Truly five stars.  I used kale instead of spinach as that is what I had on hand.  The next day we made the recipe again, but used shrimp and that too was amazing.  Thank you for this recipe!!

https://www.youtube.com/watch?v=C1VIHpbO29M

The BEST Pan Seared Creamy Tuscan Salmon Recipe you’ll ever make. Crispy tender Salmon served with a creamy (dairy free) tuscan garlic white wine sauce that will make you swoon. Guaranteed to be new dinner favorite!

30 Minute Creamy Tuscan Salmon

Simple pan-seared salmon topped with a creamy avocado and basil sauce.

Pan-Seared Salmon with Creamy Avocado Sauce

Salt and pepper,

Fresh minced basil,

Lemon wedges,

halved,

basil leaves

lemon, juice squeezed

light cream or half & half

Combine creamy avocado sauce ingredients in a blender, blend until smooth and creamy, set aside. If sauce is too thick you can add 1-2 tablespoons of water.

Season salmon filets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil, over medium-high heat. Once oil is hot, add salmon filets and sear for 5-6 minutes. Flip and sear for 5-6 additional minutes.

Transfer salmon filets to a plate and top with creamy avocado sauce. Sprinkle with fresh basil and serve immediately with a lemon wedge.

I made this last night and it was absolutely delicious! I would definitely recommend it to anyone who wants a different twist on salmon.

Recipe video above. This is a simple-yet-luxurious, cheffy way to cook salmon. By basting continuously with foaming garlic butter, it seeps into every crack and crevice of the salmon and gives it the ultimate buttery crust.It may seem like a lot of butter for one recipe, but you need it to ensure good basting coverage. You do not have to use all of it for serving. Save leftover butter (even if just a smear!) and pan fry bread with it tomorrow, see post for photos. It&#039;s Amazing – with a capital A!

Garlic Butter Salmon recipe

tsp salt (, cooking / kosher)

tsp black pepper

lemon juice (,

tsp parsley (, finely chopped)

Season salmon: Take salmon out of fridge 30 minutes prior to cooking. Sprinkle both sides with salt and pepper.

Sear salmon 3 mins: Heat oil in large non stick skillet over medium-high heat. Add salmon, presentation side (ie. curved side) down, and cook for 3 minutes until golden.

Turn, cook 1 min, then add butter: Turn salmon and cook the other side for 1 minute. THEN put the butter in.

Baste 1 1/2 minutes: Once butter is melted and foaming, add garlic and immediately start spooning the bubbling butter continuously over the salmon for 1 1/2 minutes. To do this, tilt the pan slightly so the butter pools on one side. Use a large spoon to scoop the butter up and spoon it over the salmon.

Remove salmon from stove: Check Internal temperature of salmon. It should be 50°C/122°F for medium-rare (optimum juiciness pull temp). Remove salmon to a plate. Rest for 3 minutes – it will rise to 53°C/127°F.  (See Note 2 for internal temperatures)

Add lemon juice to butter: Put pan back on unlit stove to keep butter hot. Add lemon juice.

Serve: Place salmon on serving plates. Spoon over butter (be judicious, it&#039;s rich!), garnish with a sprinkle of parsley. Pictured in the post with Cauliflower Mash and leafy greens with French Vinaigrette.

2 easy methods for making succulent salmon with crispy skin. Get dinner on the table in under 15 minutes!

Crispy Skin Salmon 2 Ways: Pan Fried and Broiled

avocado oil

(6 oz.) salmon fillets

fine sea salt

flaky sea salt

lemon or lime wedges (optional)

avocado oil spray

Heat a medium/large heavy skillet over medium-high heat. Add 2-3 tbsp. avocado oil (depending on the size of the pan) and let it get hot until it shimmers and runs around the pan when you swirl it by the handle.

Pat the fillets dry and season the flesh side with the fine sea salt. Add them to the hot pan, skin side down. (Be careful with the hot oil.) Cook for 4-5 minutes, until the skin gets darker and crisp but not burnt.

Use a thin spatula and one other utensil (fork, wooden spoon, etc.) to help flip each fillet. The oil might splatter as the fillets land on the flesh side. Cook for another 4-5 minutes. The flesh should change from a bright pink to a softer pink.

If your fillets are especially deep, you might be able to tell from the sides that they&#x27;re not cooked through yet. To finish them off but avoid overcooking, carefully tip each fillet over onto its side to make sure all surfaces are cooked. Cook the sides as necessary for one minute. A thermometer (probe or instant) inserted in the thickest part of a fillet should read 125°.

Remove the fillets from the skillet and let rest for 5 minutes. Sprinkle the skin with flaky sea salt, freshly ground black pepper and a squeeze of lemon or lime, if desired.

For pan-fried salmon:

Heat the broiler to high.

Line a baking sheet with foil and spray with avocado oil spray or spray of choice.

Pat fillets dry and season the flesh side with fine sea salt. Broil skin-side up for 4-5 minutes. The time depends on how close your food is to the broiler. Check at 4 minutes to be safe. The skin will have some darker, bubbly spots and look crisp but shouldn&#x27;t be burnt. If it doesn&#x27;t look much different, continue to broil, checking every 2 minutes.

Flip the fillets and broil flesh-side up for 4-5 minutes. The flesh should change from a bright pink to a softer pink. If your fillets are especially deep, you might be able to tell from the sides that they&#x27;re not cooked through yet. To finish them off but avoid overcooking, carefully tip each fillet over onto its side to make sure all surfaces are cooked. Broil the sides as necessary for 1-2 minutes. A thermometer (probe or instant) inserted in the thickest part of a fillet should read 125°.

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