Pan Seared Salmon
Deliciously crispy on the outside and tender on the inside, this pan-seared salmon is a simple yet impressive dish.
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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Notes
Store leftovers in the refrigerator for up to 3 days, reheating gently.