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pan fried salmon

Pan Fried Salmon

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Servings: 4 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 wild caught salmon filets
  • 4 tbsp olive oil
  • 1-2 lemons
  • salt, to taste
  • 4 tsp ground black pepper
  • 4 tsp garlic powder
  • herbs of your choosing (such a dry thyme, oregano, fresh parsley, or dill)

Equipment

  • large frying pan or cast iron skillet
  • fish spatula
  • pastry brush optional
  • instant read thermometer
  • serving dish

Method
 

  1. To begin, remove defrosted salmon from the resealable bag and place on a cutting board or large dish.
  2. Drizzle each salmon filet with 1 tablespoon of olive oil, making sure it is generously coated in oil. If necessary, use your hands or a pastry brush to evenly distribute the oil over the salmon.
  3. Next, sprinkle each filet with salt (to taste), and the remaining seasonings including black pepper, garlic powder, and herbs of your choosing (such as dry thyme or fresh parsley).
  4. Finish each filet with a squeeze of lemon before cooking.
  5. Once your salmon filets are prepped, prepare a large skillet with a generous drizzle of olive oil and heat on high for 1 minute.
  6. Place the salmon filets in the pan, skin side up, making sure not to overcrowd the skillet.
  7. Let the salmon cook untouched for about 5 minutes until a nice crust has formed.
  8. Using a fish spatula, carefully flip each salmon filet to the skin side and finish cooking for about 2 minutes. Using an instant read thermometer, check for doneness. Cooked salmon will have an internal temperature of 145 degrees Fahrenheit.
  9. Once cooked, remove from the heat and place on a serving dish. Drizzle with another squeeze of fresh lemon juice and top with herbs of your choosing.

Notes

*Photo by jansokoly is marked with CC BY-SA 2.0