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pan fried salmon

Pan Fried Salmon

Course Main Course
Servings 4 people

Equipment

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

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)

Instructions
 

  • To begin, remove defrosted salmon from the resealable bag and place on a cutting board or large dish.
  • 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.
  • 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).
  • Finish each filet with a squeeze of lemon before cooking.
  • Once your salmon filets are prepped, prepare a large skillet with a generous drizzle of olive oil and heat on high for 1 minute.
  • Place the salmon filets in the pan, skin side up, making sure not to overcrowd the skillet.
  • Let the salmon cook untouched for about 5 minutes until a nice crust has formed.
  • 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.
  • 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