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Pan Seared Salmon

Pan seared salmon
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Here’s how to make pan seared salmon! It’s an easy way to cook it up in a flash, and the pan fried 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
  • ½ tablespoon finely chopped fresh parsley, for garnish (if desired)
  • Optional seasonings: Blackened Seasoning or Magic Salmon Seasoning

Instructions

  1. 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.)
  2. 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.
  3. 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).
  4. Remove from the heat. Spritz with juice from a few additional lemon wedges and  chopped fresh parsley (if using) and serve.

Find it online: https://www.acouplecooks.com/how-to-know-when-salmon-is-done/