Pan seared salmon is an easy yet impressive recipe made by cooking flavorful pieces of salmon in a skillet until tender and flaky with an irresistible golden top sear and crispy bottom skin!
Prep Time: 3minutes
Cook Time: 7minutes
Total Time: 10minutes
2salmon fillets, about 6 ounces each
1teaspoonavocado oil, or olive oil
1teaspoonunsalted butter, optional
Fine sea salt ot table salt, to taste
Ground black pepper, to taste
Chopped parsley, optional
Remove salmon from the refrigerator and let rest for about 10 minutes before preparing. Do not use frozen salmon, it must be thawed. Then pat the fillet dry with a paper towel. Drizzle top with a little olive oil and sprinkle with salt and pepper.
In a heavy bottom skillet, heat the butter and oil over medium-high heat. Once the pan is hot, add the fillets, skin side up. Cook undisturbed for about 5 minutes. Lower the heat to medium if it's burning.
Flip the salmon and cook an additional 3 minutes, or until the internal temperature reaches 130°F. Remove to a plate and let rest a few minutes before serving.
To serve, squeeze fresh lemon juice over the fillets and sprinkle with parsley, if desired.
Storage: Store leftover salmon in a covered container in the refrigerator for up to 2 days. I don't recommend freezing. Reheat in the microwave or in the skillet over low heat. For serving: Try this salmon with our homemade tartar sauce.