This easy, flavorful salmon recipe brings crispy skin and tender, juicy flesh, perfect for a healthy, quick meal.
Ingredients
- 4 salmon fillets (skin on)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Season the Salmon:
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. - Sear the Salmon:
Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes, until the skin is crispy and golden brown. - Cook the Other Side:
Flip the fillets and cook for another 3-4 minutes, until the salmon is opaque and flakes easily with a fork. - Finish with Lemon and Garnish:
Remove from heat, squeeze fresh lemon juice over the fillets, and garnish with chopped parsley. Serve with lemon slices on the side.
Tips
- Crispy Skin: Ensure the skillet is hot and the fillets are well-dried before placing them in the oil.
- Check Doneness: Use a fork to check if the salmon flakes easily; this indicates it’s fully cooked.
- Side Ideas: Pair with roasted veggies or a simple green salad for a balanced meal.
FAQs About Pan-Seared Salmon
- Can I use skinless salmon fillets?
Yes, but the skin helps keep the fillet moist and crispy. - How can I prevent the salmon from sticking to the skillet?
Ensure the skillet is hot and preheated with oil, and avoid moving the salmon too soon. - What other seasonings can I add?
Try garlic powder, smoked paprika, or herbs like thyme for added flavor. - Can I use butter instead of olive oil?
Yes, butter adds richness, but it’s best to use it on medium heat to prevent burning. - Is it safe to eat the salmon skin?
Absolutely! Salmon skin is edible and becomes wonderfully crispy when pan-seared.
This pan-seared salmon is a quick, healthy dinner choice that’s loaded with fresh, simple flavors!
