Pan seared salmon is an easy dinner
you can whip up in minutes. So if you
want healthy and quick this meal is for you.
I don’t know why I’m so picky when it comes to fish, but I am. I eat the rawest sushi there is, but when it comes to cooked fish I pick and choose. Of course when it comes to crab, shrimp, and lobster I cannot get enough.
Salmon is such a healthy and light fish. It doesn’t have that strong fishy flavor, which I can’t stand. Salmon is a weekly buy for me during my grocery store trip.
I used to just bake it in the oven and be done with it. Not really my favorite way to have it. So one day I thought I would give pan seared salmon a try. Now I don’t want it any other way.
Pan searing is quick and easy too. Plus that nice golden crust on the salmon is my favorite part.
I get a pound of fresh salmon and it’s enough to feed 4. Just take the salmon out of the refrigerator at least 30 minutes before cooking.
Cut into 4 pieces and blot each piece with paper towels to soak up any moisture. Next put a nice coat of salt on the flesh side. I like to use the Himalayan salt. Any rock salt is good.
In a pan heat up 2 TBSP of olive oil over medium heat. Once it’s to temperature add your salmon to the pan flesh side down. Cook for about 4-5 minutes and flip and cook the same.
Depending on the thickness of your salmon you might need to cook a little longer. I like to make the flesh side of my salmon really crispy. So I cook that side an extra couple of minutes.
That’s it. Now it’s ready to enjoy.
Pan seared salmon is an easy dinner you can whip up in minutes. So if you want healthy and quick this meal is for you.
30 minPrep Time
10 minCook Time
40 minTotal Time
- 1 lb of salmon
- 2 TBSP olive oil
- 2 TBSP salt (Himalayan I prefer)
- Take salmon out of refrigerator 30 minutes before cooking
- Cut salmon into pieces and blot dry with paper towels
- Salt the flash side of the salmon
- Add oil to pan and turn on medium heat
- Cook flash side down for 4-5 minutes and flip and cook skin side the same