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
- 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