pan seared salmon

Not only is it fast — 15 minutes start to finish — it’s also elegant. Hi Jeanne, if they’re a bit thinner, I’d just cut the cooking time back a little (hard to say how much without seeing the fillets, but just keep a close eye on them). I made the salmon for dinner tonight with the intention of eating half of piece. Amazing! Don’t skimp on the salt! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. As a fellow food enthusiast who also LOVES to cook, host, and share recipes, your comment really made me smile There’s so much hate in the world right now, so it was very refreshing to see somebody uplifting another and speaking words of life and encouragement over them. Hi Jen, I have made this salmon recipe many times and we love it! Place in skillet, and increase heat to high.

Simple and delicious – our favorite way to have salmon on salad. How long would you recommend cooking them? I am so impressed that chicken breast can be juicy and flavorful, even the leftovers are still juicy! this link is to an external site that may or may not meet accessibility guidelines.

Thank you so much for your recipes! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. The key is to start with the right-sized fillets so that the fish cooks fully on the interior without overcooking on the exterior. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. While I love to cook and also love salmon, it’s something that never worked out from my kitchen. Non-stick with qualities of a cast iron. I am trying to add more fish to my diet and have used this recipe a couple of times now. Not only is it fast — 15 minutes start to finish — it’s also elegant. If you think that might be a challenge, then feel free to cut it in half. Thank you for making a classic easy and accessible for all. Yum! I might try it again but skin side down, maybe pop it in the broiler at the end to brown it up. . I will throw in some 411 about the skin. Salmon can be a bit pricey for our budget and I was afraid to buy it in case it didn’t turn out. Great recipe. I made this salad along with your Panzanella Salad. And while some people may be turned off by eating the skin (my family prefers it without), it does have a wonderful crispy texture. This is hands-down my FAVORITE salmon recipe. Put it back in the skillet and fry both sides until crispy and enjoy. Nutrient information is not available for all ingredients.

Thank you in advance Chef!

(Resist the urge to flip to soon) If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thank you!! You’ve really inspired me to try new recipes & ideas! A little patience goes along way! Sprinkle with capers, and salt and pepper. We use a 12 inch “The Rock” by Starfrit. I made this recipe last night and it turned out perfect. Jenn, Jenn, Jenn…I Google’d “Pan seared salmon” and saw the five stars, so clicked on it and of course it was you. Does the salmon have to have the skin? Sorry if it’s not clear! I’ve been using this recipe/technique for probably a couple of years now (or close to it, once I found this one I stopped looking!) My grocery sells the same portions in your picture. Have it it multiple times. Easy to dress up with what you have on hand like the teriyaki glaze I had or make a quick packaged hollandaise sauce. https://www.foodnetwork.com/videos/pan-seared-salmon-0136160 Congrats! Hi Carl, It’s perfectly fine to use stainless steel; nonstick just offers a little insurance that the salmon will release easily. Without touching the fish, stick frying pan under broiler for a couple of minutes. Especially concerning good food!

So glad you have finally had success with salmon, Lindsay! Thanks for the recipe! Wow Bessie! Can I still acheive this on the stove top or will I also need to pop in the oven to finish cooking? Seasoned perfectly and done to a crisp perfection yet so tender on the inside.
Both were delicious! Tonight, I will attempt your pollo alla brassa dish, the chicken is marinating in the refrigerator as I type this review! I made this recipe last night and it was absolutely divine. Thanks Jenn!

The data is calculated through an online nutritional calculator, Edamam.com. Loved this recipe!

I am subscribing to This blog and look forward to trying out the dishes you mentioned! Thanks! Simple, yet best fish recipe I’ve found. Searing requires the surface of the meat to be dry. God bless . Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make and elegant to serve. Fabulous!!!

Many times when I purchase salmon, one end is much thinner than the other. Absolutely perfect.

You’ve saved me time and time again…. I consider myself to be “ok” in the kitchen, but I have always been a bit shy with cooking whole pieces of fish on the stove. It was just delicious and perfect. Way too rich for me.

I served it up with a side of peas & carrots for dinner; my wife and I enjoyed it thoroughly! I also used lemon pepper and fresh lemon juice for seasoning. I’ve made a few of your recipes and they’ve all turned out fantastically!

Cook undisturbed for 5 minutes, or until a golden … Eight minutes is far too long in a hot pan! This is the best way to prepare salmon that I’ve found thus far. Hi Joanna, It really depends upon the thickness. Don’t skimp on the salt! He places the filets skin-side-up in the pan. Hope you enjoy! Thank you Jenn for sharing your culinary skills and talent with us, there are lots of food bloggers, however yours is in a league of its own! Wow!!!!! Even it’s only a few seconds. Great recipe! The moroccan and margarita lime chicken breast are a huge hit at our house! Will definitely be a weekly staple in my house. You'll find just the right home canning recipe right here. We eat salmon once a week, and I tried everything, seasoning, marinating, then baking it, or pan fry skin side down first of course. Thank you for the post. And I applaud your high-road response to an unnecessarily rude poster! We both agree…it turned out amazing! What would you change in using our all clad pan? Hi Jenn, Thanks for this – I love salmon but getting a great outcome at home isn’t always a guarantee. Transfer to a platter and serve. It was a huge hit with my whole family. I’m so happy that I stumbled upon your site. A cast iron will also work really nicely here, so you can go either way. My husband thoroughly enjoyed it. Carefully flip the fillets and reduce the heat to medium. Had it with steamed green beans and Tilda rice pilau. This is my new go-to for cooking salmon on the stove.
The timing was spot on and the prep so easy. Hi, I think that professional chefs would generally finish it off in the oven. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.

I did use a cast iron skillet (my grandmothers- so it is perfectly seasoned) and the skin was deliciously crispy.

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