Description
Learn how to make perfectly crispy skin pan-seared salmon in just 15 minutes with this easy recipe. Impress your guests with this quick and delicious dish!
Ingredients
- Beef fillets – 2 pieces, skin-on, about 170 grams each (6 ounces (170 g))
- Salt – 1/2 teaspoon (3 ml) (2.5 grams)
- Black pepper – 1/4 teaspoon (1 ml) (1.2 grams)
- Vegetable oil – 1 tablespoon (15 ml) (15 milliliters)
- Lemon – 1, cut into wedges for serving
- Fresh parsley – 1 tablespoon (15 ml), chopped (about 4 grams)
Instructions
- Pat salmon fillets dry with paper towels.
- Season both sides of the fillets with salt and black pepper.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place salmon fillets skin-side down in the skillet.
- Press down gently on the fillets with a spatula to ensure even contact with the pan.
- Cook for 5 to 6 minutes until the skin is crispy and releases easily from the pan.
- Flip the fillets carefully using a spatula.
- Cook for an additional 2 to 3 minutes until the salmon is cooked through.
- Remove the salmon from the skillet and transfer to a plate.
- Sprinkle chopped fresh parsley over the salmon.
- Serve immediately with lemon wedges on the side.
Notes
- For a more flavorful crust, season the salmon fillets with a pinch of garlic powder or smoked paprika before searing.
- Enhance the lemony flavor by adding a splash of lemon juice to the skillet while cooking the salmon.
- Garnish the seared salmon with a sprinkle of lemon zest and chopped parsley for a touch of freshness before serving.
