Crispy Pan Seared Salmon Food

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

CRISPY PAN SEARED SALMON

Steps:

• Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
• Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
• Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
• Remove salmon from heat and immediately add lemon juice and lemon zest.
• Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
• Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

SPICY PAN-SEARED SALMON

Steps:

• Drizzle olive oil into a medium skillet over medium-high heat.
• In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
• Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.

CRISPY PAN-SEARED SALMON FILLETS RECIPE

Steps:

• Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.

CRISPY PAN SEARED SALMON WITH CRUSHED POTATOES

Steps:

• Cut potatoes in quarters, season with salt, and cook them until soft. Drain them, heat on, olive oil in.
• Crush them but keep the texture. Turn off the heat and add chopped spring onion. Season with salt and pepper.
• Score the salmon (not too deep), season with salt, black pepper, and rosemary (into the cuts too).
• Heat the olive oil in a pan on medium-high heat and place the salmon skin-side down. Fry for about 5 minutes.
• If the color of the salmon in the middle starts to change, turn the fillets, add rosemary, one whole garlic, and butter to the pan.
• Then fry for about a minute and baste the salmon with oil and melted butter.
• Turn off the heat and let the fish rest for at least 3 minutes. Serve with potatoes and drizzle with some lemon juice.

CRISPY PAN SEARED SALMON SALAD

Steps:

• Season salmon filet with salt and pepper.
• In a pan over medium heat, melt ghee. Place salmon filet into warm pan, skin side up.
• Allow to sear for about 2 minutes, then flip and continue to cook for another 2 minutes or so. (May need to cook 1-2 minutes longer for thicker salmon filets, or if you prefer your salmon more well-done.)
• To prepare salad, add arugula to a large bowl with sliced red onion and roasted butternut squash*.
• Drizzle salad with olive oil and balsamic vinegar, tossing to coat.
• Serve salad on a plate with salmon, lemon wedges, sliced avocado, a fried egg, or any other toppings you like.

PAN SEARED SALMON

Steps:

• Rinse the salmon with water and pat dry with paper towels. Season with salt and pepper.
• Heat up a skillet (cast-iron preferred) on medium heat. Add the butter, let it melt before adding the salmon (skin side down). Add the garlic and thymes.
• Pan sear the salmon, uninterrupted, for about 1 minute. Turn the salmon over and pan sear the other side, for another minute. Make sure you also turn the garlic over to avoid burning. Spoon the butter over the salmon with a spoon while cooking.
• Flip the salmon over (skin side down again) and add the cayenne pepper on top of the salmon. Add a squirt of fresh lemon juice, a pinch of salt to taste. Turn off heat and serve immediately.

CHUCKWAGONCOOKIE'S PAN SEARED CRISPY SKIN SALMON

Steps:

• Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
• Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
• Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
• Preheat oven to 425 degrees.
• Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
• When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
• Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
• DO NOT move it or bother it -- just walk away and let it cook.
• After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
• Goes well with pasta or rice!

HOW TO SEAR SALMON FILLETS

Steps:

• Preheat oven to 425 degrees F. If you have time, let the salmon come to room temperature, it will cook faster and more evenly that way (but don't stress, when I'm in a hurry I do it straight from the fridge). The salmon fillets should be generously seasoned with salt and pepper.
• Place skillet over medium high heat for 3-4 minutes till drops of water sizzle and bead on the surface when you sprinkle them. When water dries pour 2 tbsp olive oil and swirl around the bottom of the pan to evenly coat. Oil will begin to smoke lightly after a moment or two.Place salmon fillets gently into the skillet, up to 4 at a time (depending on the size of your skillet), making sure not to crowd the pan. The fillets should not touch. If using skin-on fillets, the skin side should be facing upward, with meat against the pan.
• Turn the burner up to high heat. Let the salmon sear for 2-3 minutes till a golden brown crust begins to form on the bottom edge of the meat. You'll be able to see the crust starting at the edge where the meat touches the pan. Once you see that, there is no need to lift the salmon and check-- the crust will continue developing in the oven. The less you disturb the salmon during cooking, the better.
• At this point, do not turn the salmon. Instead, transfer the whole skillet to the preheated oven. Let the salmon continue roasting in the oven for another 6-10 minutes. How long it cooks will depend on the thickness of the fillets and desired doneness-- some people like salmon a little on the rare side. Our family likes it fully cooked and flaking, but still moist. For a fillet that is 1-inch thick at its thickest point, this usually takes around 7-8 minutes in the oven. Once cooked you can cut into the thickest part of a fillet with a sharp knife to make sure it's done to your liking.When the salmon is done roasting, use an oven mitt to carefully remove the skillet from the oven. I do mean carefully, the skillet will be hot and the oil will be sizzling!
• Remove the fillets from the pan carefully with tongs or a fish spatula, plate them crust-side up, and serve. Keep in mind that if you keep them in the hot skillet they will continue to cook. If you're not serving the fillets immediately, you might want to take them out of the oven a little under-done and leave them in the hot skillet to finish cooking before you serve them. If you've left the skin on, it will be crisp at this point. Skin off, the only crispy area will be that golden brown crust. My stepdaughter likes that part the best. These are especially nice with a squeeze of fresh lemon juice. Enjoy!

CRISPY SKIN SALMON

Steps:

• Dry skin: Pat the skin of the salmon very well with a paper towel until dry. If time permits, place the salmon skin side up in the fridge for 1 hour (uncovered,) to dry it out even more.
• Season: Drizzle flesh side with half the oil (just a tiny bit) and rub over skin. Sprinkle with half the salt and pepper. Turn fillet over and repeat. Do not do this step until just before cooking.
• Heat oil: Put enough oil in a large non stick skillet so it fully covers the base. Heat on medium high until it shimmers (but not smoking).
• Skin side down: Place salmon in the skillet skin side down, then immediately turn the head down to medium.
• Press down: Using a spatula or something similar, press down on each salmon for 10 seconds so the skin is pushed flat against the skillet and "sets" its form. If you can do at least two at a time that is ideal.
• Cook 7 minutes: Cook for 7 minutes, or until the salmon is cooked 3/4 of the way through (you will see the colour changing up the side of the salmon) and the skin is crispy.
• 90 sec on flesh side: Flip the salmon to skin side is up and cook for a further 90 seconds.
• Final skin blast! (My secret tip) Flip the salmon again to skin side down, turn the heat up to medium high and cook the skin side again for 60 seconds, just to give it a final blast of heat to reinforce crispiness!
• Serve skin side UP to protect the crispy skin. Fish skin will only stay crispy while it's hot, so serve immediately! Pictured in post with creamy Lemon & Herb Risotto which acts as a side dish and semi-sauce (super easy no-stir recipe!).

CRISPY SKIN PAN-SEARED SALMON

Steps:

• Season both sides of the salmon with the garlic salt and pepper
• Preheat your pan to medium-high heat. It usually takes about 2-3 minutes for the pan to be hot enough.
• Add the butter and allow it to sizzle across the pan
• Add the salmon skin-side down for 3 minutes. Larger pieces of fish might take an additional minute. The skin will release easily when it's ready to be flipped.
• Use a fish spatula to turn your fish and cook for an additional 2-3 minutes, or until your fish flakes easily with a fork.
• To keep the skin crispy, serve it skin-side up. Add a squeeze of lemon over the top if you'd like.

PAN-SEARED SALMON WITH LEMON GARLIC SAUCE

Steps:

• Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.
• Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
• Thoroughly dry both sides of the salmon and skin with paper towels.
• Right before cooking, season both sides of the salmon with salt and pepper.
• Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. This will help reduce the buckling of the skin. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.
• Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
• Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
• Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
• Thoroughly dry the surface of the salmon and skin with paper towels.
• Right before cooking, season both sides of the salmon with salt and pepper.
• Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon one at a time, flesh side down. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.
• Using tongs, carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
• Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
• Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.
• Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.

PAN SEARED SALMON

Steps:

• Heat a large stainless steel skillet or nonstick skillet over medium high heat. Spray with cooking oil spray, then add your olive oil. Pat salmon dry, then season it with salt and pepper to taste.
• When your pan and oil is nice and hot, place the salmon fillets, skin side up and flesh side down, in the pan. Cook undisturbed for 5-6 minutes, or until a golden brown crust forms on your salmon.
• Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
• Remove the salmon from the pan. Lower the heat to medium low, add the butter to the pan and melt.
• Add the garlic to the pan and cook for 30 seconds, stirring constantly and being very careful not to burn. Stir in the lemon juice and a dash of salt and pepper to taste.
• Place the salmon back in the pan. Spoon the butter sauce over the top.
• Sprinkle the parsley over the salmon, then serve with lemon slices!

PAN SEARED SALMON WITH CRISPY SKIN

Steps:

• Preheat a skillet over medium heat for 3-5 minutes (3 minutes for gas stoves, 5 for electric).
• Add enough oil to coat the bottom of the pan, about 1-2 tbsp. The oil should shimmer.
• Season the skin of the fish generously with salt, then test your piece of fish by touching the very end of it to the pan. If it makes a hissing sizzling noise, that means the pan is sufficiently hot. Go ahead and lay the fish down in the pan, always away from you so the oil doesn't splash.
• Let the salmon cook for 90% of the time on the skin side. The salmon I get is usually about an inch thick, so I cook it for 5 minutes on the skin side.
• Season the top of the fish with salt, then flip it over to cook for 15-30 seconds on the other side.
• Serve and enjoy!

PERFECT PAN SEARED SALMON - COWBOY KENT ROLLINS

Steps:

• Take the fillets out of the icebox and let sit about 30 minutes to warm up. Pat dry with a paper towel.
• Score the flesh side of the salmon with a knife about ½-inch deep and ½-inch apart. Be careful not to cut all the way through.
• Spread the slices apart slightly and sprinkle with sea salt and pepper.
• Turn the fish over and season with the Original seasoning, or seasoning of your choice.
• Preheat a cast iron skillet over high heat and add the avocado oil. When the oil just begins to smoke, reduce the heat to medium and place the salmon, skin side down, in the skillet. Press the filets down with a spatula slightly and cook for about 2 to 3 minutes.
• Flip the salmon over, reduce the heat to medium-low, and add 2 tablespoons of butter, the garlic cloves, thyme and rosemary.
• When the butter melts, tilt the skillet and begin to spoon the butter mixture over the top of the filets. Let cook for about 2 to 3 minutes, basting regularly.
• Flip the filets to skin side down and move to one side of the skillet. On the opposite side, add the tomatoes and the remaining 2 tablespoons of butter. Stir in the capers.
• Drizzle the lemon juice on top of the salmon and tomatoes. Cook for about 3 minutes or until the tomatoes soften slightly, stirring frequently and the salmon's flesh is flaky.
• Place the salmon on a plate and spoon over the tomatoes and capers. Serve immediately.

PAN SEARED SALMON RECIPE

Steps:

• Season salmon filets with salt and pepper. (If skinless, season on both sides).
• Heat a skillet over medium high heat. (Or, feel free to use a grill pan if desired! For this method, I'd recommend turning the heat up a bit higher to get those nice char marks.)
• Add oil to pan. Add salmon filets (skin side up, if there's skin) and cook until golden and crisp, about 4 minutes. (Don't move the salmon around while it's cooking-let it sit and brown to get a nice crust!)
• Carefully flip the filets and reduce heat to medium. Continue to cook to your liking, about 4-5minutes. Cook time will depend on the thickness of your filets and your preferred doneness. Cook 4 additional minutes for medium-rare, or 5+ minutes for medium-well to well-done.
• Enjoy as is, or serve with your favorite sauce. (I recommend my cilantro pesto recipe!)

CRISPY PAN-SEARED SALMON WITH BROILED BROCCOLINI AND CAPERS

Steps:

• Pat salmon fillets dry with paper towels. Season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook salmon, skin side down, until skin is crispy, 5 to 7 minutes. Flip and cook until just cooked through, 1 to 2 minutes.
• Serve with Broiled Broccolini and Capers, if desired, or your favorite side dish.

PAN SEARED SALMON

Steps:

• Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
• Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
• Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
• Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
• Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
• With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
• Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

PAN SEARED SALMON RECIPE

Steps:

• Coat the salmon fillets with cumin, chili powder and salt. Heat the olive oil in a pan and sear the fillets for 1-2 minutes on each side.
• Toss the diced tomatoes into the pan and reduce the heat to low. Simmer for 5 minutes, seasoning with salt.
• In the meantime, in a small bowl combine the sour cream with the avocado and crumbled goat cheese.
• Serve the salmon hot with the sour cream cheese mixture.

EASY PAN SEARED SALMON

Steps:

• Take the salmon out of the fridge 15-20 minutes before starting the recipe if you can. Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season each piece generously with salt & pepper.
• Add the olive oil and the butter to a skillet over medium-high heat. Let the skillet heat up for a few minutes.
• Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip it over and cook for another 2-4 minutes or until it's cooked through (it'll take a little longer if your salmon is more than 1" thick, and less if thinner than 1"). Keep in mind the salmon will continue to cook a bit even after taking it out of the skillet, so don't overdo it.
• To serve, it's delicious with fresh lemon juice squeezed over top, and there's more suggestions in the blog post. If you're not a fan of the skin (it's crispy and delicious if you eat it right away), it's easy to peel off once it's cooked.

CRISPY-SKIN PAN-SEARED SALMON WITH SUMMERTIME SUCCOTASH

Steps:

• Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.
• Season both sides of each salmon fillet with salt and pepper. Spread the flour in a pie plate or a wide, shallow bowl. Dip the skin side of each fillet in the flour, shaking off the excess. As the fillets are coated, set them aside, coated-side up, on a plate.
• Place a large frying pan, preferably nonstick, over medium-high heat. When the pan is hot, add 1 Tbsp. each of the butter and olive oil and swirl to coat the bottom of the pan. Add the shallot and garlic and sauté just until fragrant, about 1 minute. Add the corn, zucchini, and bell pepper and sauté, stirring frequently, until crisp-tender and just beginning to brown at the edges, about 5 minutes. Stir in half of the basil and season with salt and pepper. Keep the succotash warm until ready to serve.
• Place a large frying pan, preferably cast iron, over medium-high heat. When the pan is hot, add the remaining 3 Tbsp. olive oil and swirl to coat the bottom of the pan. Add the salmon fillets, skin-side down, then press down on each fillet with the back of a metal spatula to maximize the contact with the surface of the pan. (This helps crisp the skin.) Cook on one side, without disturbing, until the skin is crisp and browned, about 4 min¬utes. Add the remaining 1 Tbsp. butter to the pan and swirl it around the fillets. Turn the fillets skin-side up and cook until the salmon is almost opaque throughout but still very moist, or an instant-read thermometer inserted into the center registers 115° to 120°F [45° to 49°C], about 3 minutes longer.
• Spoon a generous serving of the warm succotash in the center of each warmed dinner plate, place a salmon fillet, skin-side up, on top, and garnish with the remaining basil. Serve immediately.

PAN SEARED SALMON

Steps:

• Pat the salmon dry with a paper towel and then season with salt and pepper.
• Heat a pan over medium-high heat and add the olive oil.
• Cook the salmon, skin side up until golden, about 3 - 4 minutes. Lower the heat to medium and flip the salmon to skin side down. Cook for 5 minutes more or until it has reached your desired doneness.
• While the salmon is cooking, prepare the sauce- heat a saucepan over medium heat and add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 2 minutes. Add the lemon juice and chicken broth with salt and pepper to taste and whisk to combine.
• Garnish with the lemon garlic sauce and chopped parsley.