Test Kitchens Pan Seared Salmon Recipes

TEST KITCHEN'S PAN SEARED SALMON

Test Kitchen's Pan Seared Salmon image

Number Of Ingredients 3

Ingredients

1.5 pounds fresh salmon fillet, 1 inch thick
1/2 cup kosher salt
2 quarts water

Steps:

Cut salmon into four pieces.
Brine pieces 15 minutes in a solution of 2 quarts water and 1/2 c. kosher salt. Pat dry when done.
Place 1/2 t. each kosher salt and coarse ground pepper in the bottom of a cold, non-stick saute pan. Place the salmon pieces on top, skin side down.
Turn heat to medium hight and saute 6-8 minutes. Sprinkle 1/4 t. each salt and pepper on top. Flip and saute another 6-8 minutes until internal temp reaches 125 for farm raised salmon, and 120 for wild.

PAN SEARED SALMON I

Pan Seared Salmon I image

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

Ingredients

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

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

PAN-SEARED CHILI SALMON

Pan-Seared Chili Salmon image

I adapted this recipe from a restaurant dish we had years ago and it remains a regular in our meal rotation. With shortcuts like peeled baby carrots and instant brown rice, it's ready in 30 minutes from start to finish! -Cheryl Herrick, Burlington, Vermont

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 cups fresh baby carrots
1 cup instant brown rice
1 cup reduced-sodium chicken broth
1/4 teaspoon pepper, divided
3 teaspoons chili powder
1/2 teaspoon salt
4 salmon fillets (4 ounces each)
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon butter

Steps:

Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender., Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes., Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork., Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice.,

Nutrition Facts : Calories 369 calories, Fat 17g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

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