PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE
Lemon Garlic Herb Salmon is a deliciously easy salmon recipe, so simple to make, yet so delicious! Crispy on the outside, soft and tender on the inside!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
- Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
- Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
- Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
- Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.
Nutrition Facts : Calories 335 kcal, Carbohydrate 3 g, Protein 34 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 128 mg, ServingSize 1 serving
PAN-SEARED SALMON WITH LEMON GARLIC SAUCE
Make restaurant-quality pan-seared salmon at home with these simple techniques and finish it off with a delicious lemon garlic butter sauce.
Provided by Jessica Gavin
Categories Entree
Time 35m
Number Of Ingredients 17
Steps:
- Use the top of a knife (the spine) to remove the scales from the fillet if still intact. Run the knife a 45-degree angle against the skin to pop the scales off and discard.
- Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
- Thoroughly dry both sides of the salmon and skin with paper towels.
- Right before cooking, season both sides of the salmon with salt and pepper.
- Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon, skin-side down, one at a time. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. This will help reduce the buckling of the skin. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the skin is brown and crispy, and easily releases from the pan, about 5 to 6 minutes. The salmon will be about 75 to 80% cooked through.
- Use tongs to carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the surface is golden brown, the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
- Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
- Use a boning knife to carefully remove the skin from the salmon if still intact. Cut the salmon into 4 even-sized fillets, about 2-inch wide, and 6 ounces in weight, if not already portioned.
- Thoroughly dry the surface of the salmon and skin with paper towels.
- Right before cooking, season both sides of the salmon with salt and pepper.
- Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat until hot, about 2 minutes. Add the olive oil, then turn the heat to medium-high. Once the oil begins to shimmer, about 1 to 2 minutes, carefully add the salmon one at a time, flesh side down. Using the back of a spatula, immediately press the fish down into the pan for about 10 seconds. Add the remaining fillets to the pan, pressing each one down before adding the next piece. Reduce the heat to medium. Cook the salmon, occasionally pressing down on the flesh, until the surface is golden brown, crispy, and easily releases from the pan, about 4 to 5 minutes. The salmon will be about 75 to 80% cooked through.
- Using tongs, carefully flip the salmon over. Gently press the surface to make direct contact with the pan, do not move the fillets. Cook until the edges are opaque, and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should read 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
- Transfer the salmon to a paper towel-lined plate to drain the excess grease. Do not discard the pan.
- Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest, saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until a lightly thickened emulsion is formed.
- Add the salmon back to the pan, garnish with dill leaves, parsley, and then drizzle with the lemon garlic sauce. Serve salmon with lemon wedges.
Nutrition Facts : Calories 391 kcal, Carbohydrate 4 g, Protein 34 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 116 mg, Sodium 368 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEMON GARLIC SALMON
Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.
Provided by Ann
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Season salmon fillets on both sides with lemon pepper.
- In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
Nutrition Facts : Calories 323 calories, Carbohydrate 6.9 g, Cholesterol 96.6 mg, Fat 23.9 g, Fiber 2.6 g, Protein 23.3 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 0.1 g
CREAMY GARLIC, LEMON & SPINACH SALMON
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
- Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
- Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
- Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
PAN SEARED SALMON WITH LEMON GARLIC SPINACH
Steps:
- 1. Combine 1/2 teaspoon cumin, 1/r teaspoon salt and 1/8 tsp pepper, sprinkle evenly over fish. Heat 1 tsp oil in a large skillet over med high. Add fish, flesh side down and cook 4 minutes. Turn fish over and cook 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove fish from pan and keep warm. Wipe drippings away from pan with paper towel. 2. Add remaining oil to pan and heat over medium high heat. Add garlic and saute 1 min. Add spinach in batches and cook until spinach wiltsand liquid almost evaporates, stirring frequently. Stir in remaining cumin, salt, pepper and lemon rind. Serve fish over wilted spinach and use lemon wedges as garnish.
PAN SEARED LEMON-SOY SALMON
Very easy with lots of flavor. I usually serve this over spinach sauted with garlic. The prep time includes 30 minutes for the salmon to marinate.
Provided by Sandyg61
Categories Very Low Carbs
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together lemon juice, soy sauce and fish sauce.
- Put the salmon in a shallow bowl or baking dish and pour lemon-soy mixture over fillets.
- Cover and refrigerate for 15 minutes. Turn salmon over and refrigerate for another 15 minutes.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the salmon and reduce the heat to medium.
- Cook through until well browned, about 4-5 minutes per side.
Nutrition Facts : Calories 245.1, Fat 10.3, SaturatedFat 1.5, Cholesterol 87.5, Sodium 1310.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.6, Protein 35
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