This pan seared salmon recipe makes a quick weeknight dinner, and in under 30 minutes! Salmon being such a versatile fish goes fantastically well with so many accompaniments.
I love this with the nicoise salad for a lighter summer version but I also love it with colcannon mash, asparagus and mustard dressing.
The key to either dish is making sure that the salmon skin is cooked nice & crispy with a soft flakey flesh – cooked to medium if possible.
Seared salmon & nicoise salad
Course: MainCuisine: classicDifficulty: easyServings
4
servingsPrep time
10
minutesCooking time
10
minutesCalories
300
kcalIngredients
4 salmon filets — skin on, about 250 grams each
Salt and black pepper
2 tbsp butter — use ghee if preferred.
Directions
- Heat your cast iron or non stick pan over medium heat.
- Pat salmon dry with a paper towel and season both sides with salt and pepper.
- When your pan is near smoking, add in the butter, let it melt for 30 seconds.
- Add in the salmon (skin side down).
- Let the salmon cook without moving. It’s about 5 minutes depending on how thick your salmon fillet is. You know when it’s time to flip when the sides of the salmon look about 2/3 opaque and cooked through.
- Flip, and cook for 2 more minutes.
- Remove from the pan and set it aside (skin side up).
Notes
- combine with nicoise salad recipe
