This melt in the mouth pan seared salmon is both delicious and nutritious at the same time. With the fat fully rendered, the salmon is quite crispy on the outside whereas tender and juicy in the center. If you like to bring in richness, use butter in place of olive oil. The acidity of the lemon balances out the salty and peppery taste of salmon beautifully. Although a simple dish, pan seared salmon needs mastery to get it absolute flaky and crispy
Pan Seared Salmon recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.
Health Benefits
Salmon is a good source of Omega-3 fatty acids and a rich source of Vitamin B.
Ingredients
(6 ounce) fillets salmon: 4
tbsp olive oil: 2
tbsp capers: 2
tsp salt: 1/8
tsp ground black pepper: 1/8
large slices of lemon: 4
How To Make Pan Seared Salmon
- Remove the salmon fillets from the refrigerator at least 15 minutes before you want to cook them.
- Dry the salmons thoroughly with the help of a paper towel
- Alternatively, you can use a clean dish towel to individually pat each fillet dry right from the top and bottomso the fillets do not stick to the hot pan.
- Heat a large and heavy skillet with a long handleover medium heat for around three minutes.
- Liberally coat the salmon with copious amount of olive oil.
- Then place the salmonin the skilletand increase the heat tohigh.
- Allow the salmon to cook for three minutes.
- Then sprinkle capers, as well as salt and pepper.
- Flip the salmon, and allow it to cook for another 5 minutes, or tillthe fillets are well browned.
- Use a fork to check if the salmon flakes. If it does, it is ready to serve.
Trivia
- Salmons travel nearly 2 months in supply chain before ending up in supermarkets
- Salmons and shrimp are the most popular seafood items in America.