This fresh pan-seared salmon recipe is one of the easiest dinner meals you can make when paired with your favorite tossed salad. The flavors are bright, and the dish is delicious, even healthy!
This pan-seared salmon recipe is one of our favorite cooking methods, and it couldn’t be easier. This Pan-Seared Salmon recipe is super easy and very versatile to make and will be sure to impress!
The best part about this recipe is that you can change the taste by using your favorite dried seasoning blend. It’s a low-fat way of preparing salmon and goes perfectly with baked macaroni and cheese, Rice and Beans, and Fried Plantains. If you are looking for a type of sauce for the salmon, this aromatic dill sauce might just be the answer for you. The salmon is flavored with Noubess Fish Seasoning, salt, and a touch of lemon. Cooking the salmon in a hot pan will ensure the fish turns out moist and flaky while giving it a nice crispy coating on the outside.
Wild Caught Salmon vs. Farm-Raised
While salmon can be somewhat expensive in stores, there are countless ways to make it on a budget. Wild Caught Salmon is the way to go if you can afford it. It is a much better choice than farm-raised. Here are a few pros and cons to be aware of:
|Wild Caught Salmon
|easily available than wild fish
|more on demand in commercial places
|Contains high levels of Omega-3
|contains lower levels of Omega-3
|Fish are smaller
|Farm-raised fish are fed antibiotics
|It May contain higher mercury levels
|Environmental contamination is possible.
|higher in fat content
The pros and cons above shouldn’t deter you from buying farm-raised if you know that is what you can afford. When farmed correctly and responsibly, farm-raised salmon is a good choice.
Is it better to buy a whole salmon filet or pre-cut or pre-slice salmon
You will save a lot of money if you buy your salmon in bulk, meaning purchasing a large fillet or a whole salmon.
How to Pan-Sear Salmon
Pan-searing salmon is simple, but it can result in a less-than-ideal texture. The best way to avoid this is to pan-sear for just 3-4 minutes per side. Overcooking will result in increased toughness. Like any food, proper timing and technique are essential to achieve the desired result.
- Heat the pan: a nonstick pan is preferable.
- Season the salmon with salt, ground pepper, or a dried seasoning blend. Place salmon in a hot nonstick pan, skin side down.
- Cook for about 5 minutes, more or less, depending on the size of the cut.
- Flip the salmon and cook for another 3 minutes.
- Check for doneness.
- Serve with a side dish.
Using fresh salmon (not frozen) is best because you don’t want to end up with a fishy-tasting dish. It’s also worth an extra trip to the supermarket if necessary; your tastebuds will thank you.
Takeaway: This is one of my favorite ways to prepare salmon–it’s fast, easy, and always turns out perfectly!
Notes and Tips for the Best Pan-Seared Salmon
- For each salmon filet, generously season both sides with pepper and brush the top side with olive oil.
- Make sure that the pan is hot before adding the salmon.
- Yes, you can buy a whole fillet and slice it yourself. The per-pound price for the whole fillet might be
- There’s no need to remove the skin before you cook the salmon.
- For leftovers, store in an airtight container for up to 3 days.
- 4 salmon filets skin on, about 6 ounces each
- Salt and ground black pepper or a seasoning dry mixed herbs or seasoning blend like NouBess
- 2 tbsp butter salted or unsalted
- Heat your cast iron skillet or a nonstick pan over medium heat. Pat salmon dry with a paper towel and season both sides with salt and pepper or a seasoning blend
- When your skillet is near smoking, add in the butter, and let it melt for 20 seconds.
- Gently add in the salmon (skin side down) using a large flat spatula. Let the salmon cook without moving for about 5 minutes or longer, depending on how thick your salmon fillet is.
- Flip the salmon with your spatula, and cook for 2 more minutes. You know when it’s time to flip when the sides of the salmon look about 2/3 opaque and cooked through.
- Remove from the pan and set it aside until you pan sear all the salmon fillet. Serve with your favorite side dish.
The skin gets so crispy and is so tasty, so keep the skin on!
To store: Store leftover salmon in the fridge in an airtight container for up to 3 days.
To reheat: You can reheat salmon on the stovetop or microwave.
For each salmon filet, generously season both sides with pepper and brush the top side with olive oil.
Yes, you can buy a whole fillet and slice it yourself. The per-pound price for the whole fillet might be
There’s no need to remove the skin before you cook the salmon.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.