EASY ONE PAN MAPLE GLAZED SALMON
This Easy One Pan Maple Glazed Salmon is the perfect main dish for salmon lovers! Salmon fillets caramelized in a maple glaze, on the table in 20 minutes!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course Seafood
Time 20m
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Heat a large cast iron (or other oven-safe skillet) over medium-high heat and add the oil.
- Season the salmon fillets on both sides with salt and pepper and add to the hot pan, top side down.
- Let brown until caramel-coloured on the first side (about 2 minutes) and then flip to brown on the other side.
- While the salmon is browning, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and Sriracha in a small bowl and pour it over the salmon fillets.
- Add the whole pan to the preheated oven, uncovered, and cook for about 7-10 minutes, or until the salmon is cooked through and flakes with a fork.
- Spoon the maple glaze over the salmon again before serving. Garnish with sesame seeds and chopped chives, if desired.
Nutrition Facts : ServingSize 1 fillet, Calories 235 kcal, Carbohydrate 12 g, Protein 17 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 383 mg, Sugar 10 g
PAN SEARED SALMON WITH CRISPY SKIN
This Pan Seared Salmon has a robustly crispy skin and moist interior, just like at the restaurant.
Provided by Joanne Ozug
Categories Main Course
Time 10m
Number Of Ingredients 3
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!
Nutrition Facts : Calories 425 kcal, Protein 40 g, Fat 29 g, SaturatedFat 6 g, Cholesterol 109 mg, Sodium 400 mg, ServingSize 1 serving
PAN-FRIED SALMON
The key to crispy pan-fried salmon is to make sure your oil is hot enough. Drop a few grains of salt into the oil and if it sizzles your pan is ready! We paired the salmon with a vibrant citrus salsa verde that can be made up to a week in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
- Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.
PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS
Steps:
- Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
- Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
- Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
- Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
- When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
- Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.
PAN-SEARED CRISPY SALMON
Provided by Food Network
Number Of Ingredients 9
Steps:
- 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
- 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
- 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.
PAN SEARED SALMON
How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
PAN SEARED SALMON AND "CHIPS"
This a good recipe for a quick dinner. It goes well with my version of "Chips" for a "Gourmet Fish n Chips" meal!
Provided by KC_hockey_chick
Categories Potato
Time 11m
Yield 1 fillet, 1 serving(s)
Number Of Ingredients 9
Steps:
- For the Fillets:.
- Heat Olive Oil in a small pan over medium heat.
- Lightly sprinkle seasonings over meat side of the fillet.
- Place Salmon meat side down in hot oil to sear flavorings into fillet. 2-3 minutes.
- Using tongs carefully flip Salmon to skin side down. Reduce heat to low/simmer and put lid over the pan.
- Let cook until meat is tender and flakes easily 5-10 minutes for thin fillets, longer if using thick cut fillet.
- Making more than one serving is simple and easy, just use a bigger pan! If making a bigger batch of these heat oven to 350, and once the fillet is seared place on a non stick pan with edges, once all fillets are seared place in oven for 5-10 minutes or so to finish the cooking!
- For the Chips:.
- Wash potato and slice into rounds.
- Place in microwave safe bowl and add butter, cover and microwave on high for aprox 4-5 minutes, or until all rounds are tender when pricked with fork.
- Toss rounds with BBQ seasoning (to taste) and Sea Salt.
Nutrition Facts : Calories 703.1, Fat 30.4, SaturatedFat 7.3, Cholesterol 180.6, Sodium 267, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 67.8
PAN-FRIED SALMON
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 6m
Number Of Ingredients 4
Steps:
- Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
Nutrition Facts : Calories 524 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 31 grams protein, Sodium 0.17 milligram of sodium
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