SAUTEED SALMON
Make and share this Sauteed Salmon recipe from Food.com.
Provided by MizzNezz
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In 12 inch skillet, heat 3 Tbsp butter.
- Add filets, skin side down, and saute on low heat for about 10 min turning often.
- Add salt and pepper to taste.
- Sprinkle with lemon juice and dill.
- Remove to serving plate.
- Add 2 Tbsp butter, and cream.
- Cook and stir 1 minute.
- Pour over salmon.
- Serve with lemon slices.
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.
SAUTéED SALMON WITH LEEKS AND TOMATOES
Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
- Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
- Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
- Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
- Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
- Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 22 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 5 grams
SAUTEED SPICED SALMON
"My husband and friends love this crusty salmon," says Kathy Garrison in Fort Worth, Texas. We think you will love that it's so rich in heart-healthy omega-3 fatty acids-and so delicious!
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine the dill, chili powder, lemon-pepper and cumin; rub over fillets. , In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts : Calories 246 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 82mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SAUTEED SALMON
This easy-to-make recipe for sauteed salmon is courtesy of chef Eric Ripert.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 3
Steps:
- Heat canola oil in a medium nonstick skillet over medium-high heat. Season salmon with salt and pepper and add to skillet, skin-side up. Cook until golden brown, about 3 minutes. Turn fish and continue cooking until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 2 to 3 minutes more. Remove fish from skillet and serve immediately.
PAN SEARED SALMON I
Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.
Provided by Noreen421
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a large heavy skillet over medium heat for 3 minutes.
- Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
- Transfer salmon to individual plates, and garnish with lemon slices.
Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg
SPICE-RUBBED SAUTEED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Using a sharp knife, slash the salmon skin to form cross-hatch marks. Stir the spices together in a small bowl, and then rub over the flesh side of the salmon.
- Heat the oil in a medium oven proof non-stick skillet over medium-high heat. Place the salmon, skin-side up, and cook until seared and golden, about 3 minutes. Turn the salmon and cook until the skin sizzles and fries, about 1 minute. Transfer the skillet to the oven and continue cooking until the salmon is firm to the touch, about 4 minutes.
- Transfer the fillets to 4 plates. Serve with the sauteed greens, if desired.
SAUTEED SALMON WITH SWEET CORN
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
- Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
- In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
- Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
- Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 665 milligrams, Sugar 6 grams, TransFat 0 grams
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