Simply Pan-Seared Salmon
This pan-seared salmon is so easy to make and pairs well with any sides. Cook filets that are up to 1.25/1.5 pounds as a whole, or cut into smaller, portion-sized filets if you prefer.
Ingredients
- 1 tablespoon butter or canola/avocado oil
- 1 ½ pounds salmon filet
- 1 teaspoon coarse salt (e.g., Kosher or sea salt)
- 1 pinch freshly ground pepper (optional)
- ¼ cup fresh chopped parsley or dill or 2 tablespoons of chopped chives
- ½ lemon sliced into wedges
Instructions
- Heat butter or oil over medium heat in a 12-inch cast-iron or non-stick skillet. Season salmon with salt on non-skin side.
- Add salmon, non-skin side down, and cook for 4-6 minutes, adjusting heat as needed.
- Use a large spatula to gently flip salmon. Cook for another 3 to 5 minutes, until just cooked through or almost cooked through.
- Transfer to serving platter. Sprinkle with fresh herbs and arrange lemon slices on the side
Notes
Note, thicker cuts will take longer to cook through, while tail-end or thinner filets may take only 3 minutes per side.
For filets that are thicker than 1 inch or greater than 1.25/1.5 pounds, cut into portion-sized pieces before cooking.
For filets that are thicker than 1 inch or greater than 1.25/1.5 pounds, cut into portion-sized pieces before cooking.