Pan Seared Salmon

from kristineskitchenblog.com

This Pan Seared Salmon is a restaurant-quality dish that's so simple to make. Cooking salmon in a skillet creates a flavorful golden brown crust while keeping the inside of the fish moist and succulent.

Prep Time5

Cook Time10

Total Time15

Servings: servings

Calories: 288kcal

Ingredients

4 salmon fillets 6 ounces each, skin on
½ teaspoon kosher salt or to taste
freshly ground black pepper to taste
1 ½ tablespoons avocado oil or olive oil
fresh lemon wedges for serving

Instructions

Let the salmon come to room temperature for 15-20 minutes.
Pat the salmon fillets dry with paper towels. Season the fish generously with salt and pepper.
Heat the oil in a large cast iron skillet or other nonstick skillet over medium-high heat.
Once the pan is very hot, add the salmon fillets, skin side up, to the pan. Cook on the first side for 4-6 minutes. The salmon is ready to flip when it has a nice golden brown crust and releases easily from the pan. Use a thin spatula to flip the fillets over so that they are skin side down.
Cook on the second side for 2-4 minutes, until the salmon reaches your desired doneness. Serve with lemon wedges.

Video

Notes

If you have leftover cooked salmon, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or oven.

Nutrition

Nutrition information is only an estimate.