Pan Seared Salmon is a delightful dish that brings the ocean’s flavors straight to your table. With a crispy skin and tender, flaky meat, it’s a perfect choice for a quick weeknight dinner or an impressive meal for guests. This recipe is simple and requires only a few ingredients, making it accessible for cooks of all levels.
Why Make This Recipe
This Pan Seared Salmon recipe is not only easy to follow but also quick to prepare. The combination of olive oil, butter, and fresh herbs adds amazing flavor to the salmon. It’s a healthy option packed with omega-3 fatty acids, making it a smart choice for those looking for nutritious meals without compromising on taste. Plus, it’s versatile—pair it with your favorite sides for a truly satisfying meal.
How to Make Pan Seared Salmon
Ingredients
- 2 (6-ounce) center-cut salmon filets (about 2-inches thick)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (⅜ stick)
- 4 sprigs fresh thyme
- 3 cloves garlic (smashed)
- 1 tablespoon capers (drained)
- ½ lemon (juiced)
Directions
- Preheat a large heavy-bottomed skillet over medium heat.
- Pat the salmon filets dry with a paper towel. Season them generously with kosher salt and black pepper.
- Add the olive oil to the skillet. Allow it to heat until hot but not smoking.
- Place the salmon filets skin side down in the skillet. Sear them for 3-4 minutes until the skin releases naturally from the pan.
- Flip the salmon over and add the butter, thyme, garlic, capers, and lemon juice. Cook for another 3-4 minutes, or until the salmon is cooked to your preferred doneness.
- While the salmon cooks, baste the skin with the butter from the pan.
- Serve the salmon with your favorite sides like orzo, salad, or pasta.
How to Serve Pan Seared Salmon
Pan Seared Salmon pairs well with a variety of sides. Try serving it with a light salad, creamy orzo, or a simple pasta. You can also add a wedge of lemon for extra brightness on the plate.
How to Store Pan Seared Salmon
If you have leftovers, store the salmon in an airtight container in the refrigerator. It should keep well for about 2 days. To reheat, place the salmon in a skillet over low heat just until warmed through to maintain its texture.
Tips to Make Pan Seared Salmon
- Ensure the skillet is hot before adding the salmon for a better sear.
- Don’t overcrowd the pan; cook in batches if necessary.
- Use fresh herbs for the best flavor.
- Adjust the seasoning according to your taste.
Variation
You can add a dash of your favorite spice or seasoning blend to the salmon before cooking for a different twist. Additionally, substitute the capers with olives if desired.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely before cooking for even results.
2. What can I substitute for olive oil?
You can use vegetable oil or avocado oil instead of olive oil. These oils can also give a nice flavor while cooking.
3. How can I tell when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and has an internal temperature of at least 145°F (63°C). If you prefer it medium-rare, aim for a temperature of 125°F (52°C).
Now you’re all set to make a delicious Pan Seared Salmon! Enjoy the process and the amazing flavors this dish brings to your meal.
Pan Seared Salmon
Ingredients
Main Ingredients
- 2 filets center-cut salmon filets (about 6 ounces each) About 2 inches thick
- 2 tablespoons olive oil For searing
- 3 tablespoons unsalted butter About ⅜ stick
- 4 sprigs fresh thyme For flavor
- 3 cloves garlic Smashed
- 1 tablespoon capers Drained
- ½ lemon lemon juice Freshly squeezed
Instructions
Preparation
- Preheat a large heavy-bottomed skillet over medium heat.
- Pat the salmon filets dry with a paper towel and season generously with kosher salt and black pepper.
Cooking
- Add the olive oil to the skillet and heat until hot but not smoking.
- Place the salmon filets skin side down in the skillet and sear for 3-4 minutes until the skin releases naturally from the pan.
- Flip the salmon over and add the butter, thyme, garlic, capers, and lemon juice. Cook for another 3-4 minutes, or until the salmon is cooked to your preferred doneness.
- Baste the skin with the butter from the pan while the salmon cooks.
Serving
- Serve the salmon with your favorite sides like orzo, salad, or pasta.
