EASY PAN SEARED SALMON
Here's how to make pan seared salmon! It's an easy way to cook it up in a flash, and the pan fried flavor is unbeatable.
Provided by Sonja Overhiser
Categories Main Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.
- Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and generous grinds of fresh ground pepper. (Optional: Use 1/2 kosher salt and season with 2 tablespoons Blackened Seasoning or Magic Salmon Seasoning.)
- Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about 1/2 way to center of thick part of salmon.
- Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). Remove from the heat. Spritz with juice from a few lemon wedges and serve.
Nutrition Facts : Calories 235 calories, Sugar 0.1 g, Sodium 89 mg, Fat 15.2 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 0.3 g, Fiber 0 g, Protein 25.3 g, Cholesterol 65.6 mg
PAN-FRIED SALMON
This Pan-Fried Salmon recipe from Food Network Kitchen is all about the method: Start with a hot skillet for crispy skin and to prevent sticking.
Provided by Food Network Kitchen
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
- The skin can be served or removed easily with a knife or spoon.
- Transfer to a plate and serve as desired.
PAN-FRIED SALMON
A simple, straightforward, quick recipe for pan-fried salmon. Besides salmon fillets, all you need is butter and fresh lemon juice.
Provided by Ita
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
- Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 0.7 g, Cholesterol 64.6 mg, Fat 9.6 g, Protein 21.1 g, SaturatedFat 4.6 g, Sodium 131.8 mg, Sugar 0.2 g
PAN SEARED SALMON
How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
- Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
- Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
- Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
- Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
- With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
- Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
PAN-FRIED SALMON
Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 6m
Number Of Ingredients 4
Steps:
- Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.
Nutrition Facts : Calories 524 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 31 grams protein, Sodium 0.17 milligram of sodium
PAN-FRIED SALMON RECIPE BY TASTY
One of the fastest, easiest ways to cook salmon is to simply fry it in a pan for a few minutes. All you need is a skinless salmon filet, your seasoning of choice, and some olive oil. After heating the oil, place the filet in a pan and watch the color change to a lighter pink until it's fully cooked. Garnish with lemon and thyme and pair with your favorite vegetable side for a delicious and healthy dinner.
Provided by Robin Broadfoot
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet.
- Season salmon with salt and pepper.
- Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
- Serve with lemon and thyme (optional).
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 11 grams, Fat 49 grams, Fiber 3 grams, Protein 34 grams, Sugar 3 grams
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
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