Perfect Pan-Seared Salmon
The perfect pan seared salmon can be easy without worrying about it sticking to the pan! This simple recipe makes a great main dish, with a golden brown, crispy crust you expect from a restaurant.
Servings: 4 people
Ingredients
- 2 tablespoons extra virgin olive oil
- 1½ pounds salmon cut into 4-6 ounce fillets
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Line a large skillet or braiser with a large piece of parchment paper to prevent sticking and make cleanup a breeze. Heat skillet over medium-high heat and drizzle 2 tablespoons olive oil on the parchment paper.
- When the skillet is hot, place salmon filets skin side-down on top of the parchment paper. Season with salt and pepper. Cook for 5-7 minutes until the skin is golden and crispy, then use a spatula to gently flip the salmon over.
- Cook on the other side for 3-5 minutes until the fish is opaque all the way through. Transfer the salmon to a plate and set aside. Discard the parchment paper.
Notes
- I used skin-on salmon fillets, but you can remove the skin if you prefer it that way.
- The parchment paper method is not necessary, but will absolutely help with sticking if that’s ever an issue for you. I prefer to use unbleached parchment paper.
Nutrition
Calories: 304kcal | Carbohydrates: 0.1g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 511mg | Potassium: 835mg | Fiber: 0.03g | Vitamin A: 69IU | Calcium: 21mg | Iron: 1mg
