Crispy Pan-Seared Salmon with Lemon Garlic Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

Remove scales from the salmon using a knife or spoon, being careful of flying scales.

Cut the salmon into individual fillets, about 6 ounces each and 2 inches wide.

Ensure the surface of the salmon is dry to achieve crispiness.

Season both sides of the salmon fillets with salt and pepper.

If skin is to be removed, cut the skin away from the flesh using a sharp knife, holding the skin taut.

Check for any pin bones and remove if necessary.

Heat a 12-inch stainless steel pan over medium heat for about 2 minutes.

Add olive oil to the pan and increase heat to medium-high until shimmering, about 1-2 minutes.

Carefully add salmon fillets skin-side down, pressing down with a spatula for 10 seconds.

Cook the salmon for 5-6 minutes until the skin is brown and crispy, occasionally pressing down on the flesh.

Flip the salmon using tongs and cook for 1-2 minutes until golden brown and the center is slightly translucent.

Transfer the salmon to a paper towel-lined plate to drain.

For skinless salmon, repeat the heating and oiling process, adding the fillets flesh-side down.

Cook for 4-5 minutes until golden brown and crispy, then flip and cook for 1-2 minutes until edges are opaque.

Check internal temperature: 120°F for medium-rare, 130°F for medium.

Transfer to a paper towel to drain.

In the same pan, add 1 tablespoon minced garlic and 1 teaspoon lemon zest, sauté for 30 seconds until fragrant.

Add 1/4 cup lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stir and cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens