Pan-Seared Salmon Recipe

A great, simple recipe that can be modified for your own preferences. I like to season my salmon with garlic powder, pepper, and lemon juice prior to frying. I add the oil to the pan rather than the salmon and cook over medium-high heat for 3 minutes on each side. With this method the salmon will be slightly translucent in the center. I add the capers for the last minute of cooking. I like to serve this over salad with tomatoes, onion, kalamata olives, avocado, feta cheese, and champagne vinaigrette dressing.

This recipe is simple yet delicious. I skipped the capers and used a normal non-stick frying pan. Poured the olive oil into the pan instead of coating the salmon with it. Perfectly accompanied by my favorite salad composed of tomatoes, onions, feta cheese with lemon juice and olive oil. Thanks!

I have never had a good experience cooking salmon until this recipe. I cooked my salmon in a cast iron skillet, got it quite hot with the olive oil and then placed the salmon skin side down. I then added about a tablespoon of butter, let it melt and spooned melted butter and olive oil over the flesh of the salmon. I let the skin get nice and crispy before turning it and letting it cook on the flesh side for a couple of minutes. I also turned the heat down after I put it in the pan so it wouldn't cook too quickly . So juicy and delicious!

I've made this exact recipe several times but have now put my own twist on the outcome. I season with Himalayan sea salt, fresh cracked pepper, and a dusting of cayenne pepper for a little heat. One one side (the serving side without veins or non-skin side) I sprinkle a little dried parsley. The parsley cooks up nice on the flip-side and makes some nice crunchies in the pan and gives the fish really nice flavor and color for serving. I use a pat of salted butter and a couple of swirls of EVOO in a stainless skillet. I find that non-stick pans just do not give the proper sear for fish that it needs for flavor. I distribute the butter and oil evenly and then heat the pan to medium-high. I put each piece of fish in when the oil/butter is hot and sear for 3 minutes, flip and do the same on the parsleyed side for an additional 5 minutes and reduce the heat down to medium so it doesn't dry out. or burn. I turn the pan off, remove it from the heat and drain the fish and brown bits on a single layer of paper towels. The little brown bits in the bottom of the pan are particularly tasty and make a nice presentation on top of the fish when plated. I even add some minced spring onions on top. For a topping I mix 1/2 cup of sour cream, 2 tbsp. of fresh lime juice, a sprinkle of sea salt and ground black pepper, and a tsp of dried dill. Mix until combined. The dill and the crunch brown bits really add wonderful flavor to the fish and the cayenne gives it just a little spicy kick. Fis

I believe the smoke and splattering of the oil is probably from wet fish...pat dry the salmon before putting into pan. Maybe the oil should be in there first as well. Only heat on MEDIUM High folks. High heat will defiantly cause all manner of problems... Oh, and frozen is the way to go for fresher and wild salmon. All fish is probably frozen-they just forgot to tell you it has been formerly frozen and thawed for the store display and that it is farmed as well-don't buy farmed... YUCK OH yes-don't try to cook fish while it is frozen-thanks. If the salmon fishermen of Alaska didn't freeze the fish they catch, it would never be fresh for me in Texas! I read that the salmon frozen actually had better flavor if frozen first.

Excellent in its simplicity! I added a handful of seedless flame grapes along with the capers half way through the sear. I squeezed a tablespoon of lemon juice over the salmon filets toward the end but did not include lemon in the plating. The 'blistered' grapes and capers were sufficient, with the grapes contributing a colorful and delicious counter point to the capers. Plated the salmon (with a few grapes and capers) on a bed of sweet pea risotto. One of my wife's new favorites now!

I used parsley flakes and lemon juice, rubbed in let it sit for 30 min and seared in canola oil . Nice juice and delicious flavor. Simple and delightful recipe to have anytime .

I love this recipe. My only recommendation is to add ingredients (such as salt) only to taste - otherwise, this was a bit strong for me. Also, I agree with other reviewers' recommendations to sear both sides only enough to get it crispy (1-2 minutes at most for me) and then cooking at low.

This is the easiest way to lock in the moisture of the salmon while searing. We like crispy skin so I leave it on the skin side a bit longer. It was wonderful with basic couscous and green beans.

This recipe was truly wonderful. The only change was for my extra thick salmon filets. I used 2 large filets and seared as directed in my cast iron dutch oven. I then transferred it to a 450 degree oven to complete the cooking. I also added the capers near the end instead of halfway through. The fish was truly wonderful. And to top it off, I seared some fresh green beans in the dutch oven for a couple minutes and then served those alongside. Yum!

I loved it. The only change I made was to add some fresh garlic and olive oil, salt and pepper and used as a rub and left in the fridge for 30 mins prior to grilling.

I loved it. The only change I made was to add some fresh garlic and olive oil, salt and pepper and used as a rub and left in the fridge for 30 mins prior to grilling.

I make it just for myself because my husband doesn't like salmon. Very easy and delicious. A simple, healthy way to make salmon.

I found it to quite tasty. Cooked both an Atlantic and sockeye fillet with capers and it turned out pretty good. Good meal if you want something Quickly and don’t feel like turning the BBQ on.

Did some tweaking with what was on hand, but found the recipe to be simple and helpful. The end result was tasty.

Easy quick supper. I put a bit of butter on the fish after cooking and did add Old Bay seasoning.

My stomach is sending thank-you notes.

Now I finally make good salmon!

This was a good recipe... I did make a few changes I didn't have any capers, no lemons, so used lemon pepper, fish monger seasoning, and I added old bay no salt no pepper also put on in my cast iron... Tasted great and salmon was moist, paired with and broccoli cheese rice, also used grapeseed oil and added lil butter before turning, just didn't get skin crispy enough, but was still relish!!!!

Absolutely delicious and easy to make.