Cooking can be an art form, and few dishes showcase that quite like perfectly pan-seared salmon. With a crispy skin that crackles when you take a bite and tender, flaky flesh, this dish brings together texture and flavor in an unbeatable way. You’ll discover that preparing salmon at home is both satisfying and straightforward, allowing you to impress family and friends alike. Plus, the simplicity of the ingredients—nothing fancy, just wholesome additions—makes it a go-to recipe for any occasion.
Why We Love This Pan Seared Salmon Recipe
There are countless reasons to love this pan-seared salmon recipe. For one, it’s quick to prepare, which is perfect for busy weeknights or last-minute dinner parties. You’ll find that the blend of spices enhances the salmon without overpowering it, allowing the natural flavors of the fish to shine through. Furthermore, salmon is not just tasty; it’s also packed with nutrients, making it a healthy choice for anyone looking to eat better.
The addition of a refreshing arugula salad provides a wonderful contrast to the richness of the salmon, adding brightness and a touch of peppery flavor. You will find that this meal leaves you feeling satisfied yet light, making it an excellent choice for any occasion.
Let’s dive deeper into the components of this magnificent dish.
Ingredients for Pan Seared Salmon
To make your pan-seared salmon, you will need a few simple ingredients that pack a punch of flavor. Here’s the list of what you will need:
- 1 ½ tablespoons dried oregano
- 1 tablespoon garlic powder
- ¾ teaspoon paprika
- 4 (4 ounce) skin-on salmon filets (approximately 1 pound salmon)
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 2 lemons
- 5 ounces baby arugula
Each ingredient not only plays a role in flavor but also in enhancing the dish’s nutrition.
How to Make Pan Seared Salmon
The process of making pan-seared salmon is straightforward and involves just a few essential steps.
Season the Salmon: Begin by preparing your spice mixture. In a bowl, combine the dried oregano, garlic powder, and paprika. Pat the salmon filets dry using a paper towel; this helps them to crisp up properly. Generously sprinkle the filets with kosher salt and black pepper to enhance the flavor. Then, rub the spice mixture onto the flesh side of the salmon, ensuring a good coverage for maximum flavor.
Heat the Skillet: Grab a large cast iron skillet and set it over medium-high heat. Pour in enough extra virgin olive oil to coat the bottom of the skillet. You’re looking for the oil to shimmer, which indicates it’s hot enough for the salmon.
Cook the Salmon: Carefully place one salmon filet into the skillet, skin-side down. Use a spatula to press down on the filet gently for about 10 seconds, helping the skin to crisp up. Add the remaining filets in the same manner, pressing each one down. Cook the salmon for about 4 to 6 minutes or until the skin is golden brown and crispy.
Flip the Salmon: Once the skin is crispy, it’s time to flip the salmon. Be careful while doing this to keep the skin intact. Cook for an additional 15 seconds on the flesh side.
Add Lemon Zest and Juice: After cooking, transfer the salmon onto a plate. At this point, zest one lemon over the filets and squeeze lemon juice on top, enhancing the dish with bright flavors.
Prepare the Arugula Salad: In a bowl, combine the baby arugula, a pinch of salt, juice from half a lemon, and a drizzle of olive oil. Toss together to mix the flavors.
Serve: Serve the beautifully cooked salmon alongside the zesty arugula salad, garnished with lemon wedges for an added burst of flavor.
How to Serve Pan Seared Salmon
Serving pan-seared salmon is all about presentation and balancing flavors. Once cooked, you can place the salmon filets on a clean serving platter or individual plates. Generously pile the arugula salad next to the salmon for a visually appealing meal. The dark green of the arugula contrasts well against the rich orange of the salmon, creating a vibrant dish.
To elevate the presentation even further, consider adding lemon wedges around the platter. These not only enhance the appearance but allow your guests to add extra acidity to their portion if they desire.
You may also think about pairing this dish with a side of roasted vegetables or a light grain salad to create a more filling meal. The beauty of this recipe is that it is incredibly versatile and adaptable to your preferences.
Expert Tips: Pan Seared Salmon
Fish Freshness: Always use the freshest salmon available for the best flavor and texture. When selecting salmon, look for fish with vibrant color and a fresh smell.
Dry the Skin: Make sure to pat your salmon dry before seasoning and cooking. Removing excess moisture ensures that you achieve that sought-after crispy skin.
Monitor Heat: Keeping the right temperature is crucial. If the skillet is too hot, the fish may burn before cooking through. If it’s too cool, the skin will not become crispy.
Let it Rest: After cooking, let the salmon rest for a minute before serving. This allows juices to redistribute throughout the fish, making each bite tender and juicy.
Use a Timer: Timing is crucial for achieving the perfect doneness. While a general guideline is 4 to 6 minutes skin-side down, monitor your fish closely to avoid overcooking.
How to Store Pan Seared Salmon
If you have leftover pan-seared salmon, store it in the refrigerator for future enjoyment. Allow the salmon to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days.
When reheating, do so gently to maintain the fish’s texture. You might consider doing this in a skillet over low heat, or in the oven briefly at a low temperature, just until warmed through. Avoid using a microwave, as this may lead to a rubbery texture.
Variation of Pan Seared Salmon
While this recipe is fantastic as is, there are a few simple variations you might consider to keep things exciting.
Herb Variation: Instead of just oregano, try mixing in other fresh herbs like thyme or dill to infuse different flavors into the salmon.
Spicy Kick: For those who enjoy a bit of heat, consider adding a pinch of cayenne pepper to your spice mixture.
Citrus Infusion: To change up the flavor profile, mix in zest from different citrus fruits like lime or orange for a tropical twist.
Sauce Choices: You could elevate your dish further with a sauce. A simple homemade tomato salsa or a light vinaigrette could work wonders.
FAQ about Pan Seared Salmon
What type of salmon is best for pan-searing?
When it comes to pan-searing, wild-caught salmon, such as sockeye or king salmon, is often the best choice. These types are packed with flavor and have a firmer texture that holds up well during cooking.
Can I use skinless salmon filets for this recipe?
While skin-on filets are recommended for optimal crispiness, you can use skinless salmon if that’s your preference. However, cooking time may vary slightly as skin adds a protective layer during cooking.
How do I know when salmon is cooked properly?
A perfectly cooked salmon filet should be opaque on the outside while still slightly translucent in the center. You can also check the internal temperature; salmon is safely cooked at 145°F (63°C).
Can I cook this salmon recipe on the grill?
Absolutely! This recipe can easily be adapted for the grill. Just ensure to use a grilling basket or foil to prevent sticking.
Pan Seared Salmon
Equipment
- Large Cast Iron Skillet
- Mixing Bowl
Ingredients
- 1 1/2 Tbsp dried oregano
- 1 Tbsp garlic powder
- 3/4 tsp paprika
- 4 4 oz skin-on salmon filets approximately 1 pound
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 2 count lemons
- 5 oz baby arugula
Instructions
- In a bowl, combine dried oregano, garlic powder, and paprika. Pat the salmon filets dry and season with salt and pepper. Rub the spice mixture onto the flesh side of the salmon.
- Heat a large cast iron skillet over medium-high heat and add enough olive oil to coat the bottom. Wait for the oil to shimmer.
- Place the salmon filets skin-side down in the skillet. Press down gently for about 10 seconds to ensure the skin crisps up. Cook for 4-6 minutes until the skin is golden brown.
- Carefully flip the salmon and cook for an additional 15 seconds on the flesh side.
- Transfer the salmon to a plate, zest one lemon over the filets, and squeeze lemon juice on top.
- In a bowl, combine baby arugula, a pinch of salt, juice from half a lemon, and a drizzle of olive oil. Toss to mix.
- Serve the salmon hot alongside the arugula salad, garnished with lemon wedges.
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