Pan-Seared Salmon

by Maria on November 20, 2012

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Salmon is one of my absolute favorite foods. I crave it and thus it's a weekly dinner staple in our house. I try to buy wild salmon whenever I can, but opt for the sustainably farmed salmon when it's not. 

Lucky for me, three out of our four family members also like salmon. I'm hoping my youngest develops a taste for it too, but at the moment he is picky about a lot of foods (more on picky eating in another blog). 

Last night we had salmon the way my 6-year old, Elliott, prefers it: seasoned with Kosher salt, pan-seared in olive oil, and finished with a squeeze of fresh lemon. I usually top it off with some chopped fresh herbs such as parsley or dill (although Elliott prefers his on the side). 

This simple way of cooking salmon is one of my favorites because I don't need a recipe and I know it will turn out tasty every time. It's also so quick and easy and frees up the oven to make another family favorite, homemade french fry potatoes.

So if you need a new simple, staple to add to your repertoire, give this a try.

Pan-Seared Salmon

Serves: 4

2 teaspoons olive oil

1 1/4 pounds salmon filet (preferably wild)

1 teaspoon Kosher salt

Freshly ground pepper to taste

1 fresh lemon, cut into wedges

1/4 cup chopped fresh parsley

1. Heat olive oil in a large non-stick skillet over medium heat. Add salmon, skin-side down and cook for 4-6 minutes. Season top side with 1/2 of the salt and some fresh ground pepper.

2. Flip salmon and use a fork to peel off the crisped skin. Season with the rest of the salt and some pepper. Cook for another 4-6 minutes, until salmon is almost cooked through. Flip again if necessary.

3. Turn off heat and let rest for a few minutes. Squeeze a lemon wedge over the top and top with parsley. Portion out and serve with a lemon wedge on the side.

Want more salmon recipes? Here are some of my favorites:

Simply Baked Salmon

Ginger Salmon

Baked Citrus Salmon

Creamy Dill Salmon


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