Pan Seared Salmon
from kristineskitchenblog.com
This Pan Seared Salmon is a restaurant-quality dish that's so simple to make. Cooking salmon in a skillet creates a flavorful golden brown crust while keeping the inside of the fish moist and succulent.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 4 servings
Calories: 288kcal
- 4 salmon fillets 6 ounces each, skin on
- ½ teaspoon kosher salt or to taste
- freshly ground black pepper to taste
- 1 ½ tablespoons avocado oil or olive oil
- fresh lemon wedges for serving
Let the salmon come to room temperature for 15-20 minutes.
Pat the salmon fillets dry with paper towels. Season the fish generously with salt and pepper.
Heat the oil in a large cast iron skillet or other nonstick skillet over medium-high heat.
Once the pan is very hot, add the salmon fillets, skin side up, to the pan. Cook on the first side for 4-6 minutes. The salmon is ready to flip when it has a nice golden brown crust and releases easily from the pan. Use a thin spatula to flip the fillets over so that they are skin side down.
Cook on the second side for 2-4 minutes, until the salmon reaches your desired doneness. Serve with lemon wedges.
- If you have leftover cooked salmon, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or oven.
Calories: 288kcal | Protein: 34g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 366mg | Potassium: 834mg | Vitamin A: 68IU | Calcium: 21mg | Iron: 1mg
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