Pan Seared Salmon

You know that feeling when you sit down to a dish that just feels like a warm hug? That’s exactly how I feel about pan-seared salmon. It’s got that mouthwatering aroma wafting through the kitchen, crisping up oh-so-perfectly while the inside stays wonderfully tender. Honestly, it’s one of those dishes that makes you feel like a gourmet chef, even if you just whipped it up on a busy weeknight. So whether you’re cooking for friends or just treating yourself, this salmon is sure to hit the spot every time…

Why You’ll Crave It

• It’s super simple to make, like really, you just need a pan!
• Gets that awesome crispy skin—seriously, don’t skip this part!
• Quick cooking, done in about 20 minutes—perfect for those hectic evenings.
• Wow factor—your family and friends are gonna think you’re a culinary wizard.
• So versatile! Pairs beautifully with loads of sides, from salad to rice.

The first time I made this, I couldn’t believe how quickly it disappeared!

What You’ll Need

• Salmon fillets: 4 pieces, around 6 oz each, skin-on if you can—I mean, that skin makes all the difference!
• Salt: 1 teaspoon, to bring out all those flavors.
• Black pepper: 1/2 teaspoon, freshly cracked if you have it—just trust me on this one.
• Olive oil: 2 tablespoons, it’ll help us get that nice, golden crust.
• Butter: 2 tablespoons, because butter makes everything better, right?
• Garlic: 3 cloves, minced—adds a lovely depth to the dish.
• Fresh lemon juice: 2 tablespoons, for that zing that brightens it all up.
• Fresh dill (or parsley): for garnish, just to make it look fancy!

Easy How-To

Get Everything Ready

First things first, pull out those salmon fillets from the fridge and let them hang out at room temperature for about 15-20 minutes. This little trick ensures they cook through evenly. Next, go ahead and pat them dry with some paper towels—this is key for that crispy skin we’re after. Once they’re dry, sprinkle a generous amount of salt and pepper on both sides. If you feel adventurous, you can throw in some garlic powder or smoked paprika for an extra flavor punch!

Good to Know

• If you’re getting fresh salmon, look for the skin—it helps keep everything juicy.
• Cooking time can vary a touch depending on how thick your fillets are—about 4-5 minutes per side is usually a good rule of thumb.

Serving Ideas

• Pair it with some lightly steamed veggies for a fresh, bright dinner.

Top Tricks

• Want that skin extra crispy? Don’t move the salmon around too much while it’s cooking—let it do its thing!

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Absolutely! Just make sure it’s fully thawed before you start cooking. This way, you get that nice, even cook.

What type of oil is best for searing salmon?

Oils with high smoke points, like canola or avocado oil, work great. Olive oil’s fine too, just don’t let it get too hot.

How do I know when the salmon is cooked through?

When it flakes easily with a fork and looks opaque in the middle, you’re good to go! Just don’t overdo it or it might dry out.

Can I cook salmon without skin?

Sure thing! Just keep an eye on the cooking time to avoid it getting too dry.

What side dishes pair well with pan-seared salmon?

Oh, there are so many options! Think fresh salads, steamed veggies, or a lovely rice dish—all delicious.

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This dish really is a winner, and you won’t regret giving it a shot. So fire up that skillet, and let your kitchen bask in those savory, buttery aromas! Enjoy!