This pan seared salmon is very simple and quick to make, only 10-minutes of cooking time. This recipe is perfect for a busy weeknight, serve with vegetables and rice.
Making salmon in cast iron pan is the best way to get dinner on the table quickly. I love the pan sear method whenever I am pressed on time, just like my pan seared lamb chops, pan seared lemon butter scallops and pan seared swordfish.
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Salmon has been our go-to fish for many years, surpassing every other type of fish as well as meat. It’s safe to say that at home we eat salmon and chicken at equal amounts, then meat and other fish and poultry options.
We love salmon!
Anytime we end up with leftover cooked salmon I like to make these gluten-free salmon cakes or salmon stuffed mushrooms for lunch. The salmon cakes are baked instead of fried, making them that much healthier to eat.
But today I want to share this simple Pan Seared Salmon recipe that is super quick to make, it’s delicious and can be added to salads or [my favorite] bagel and salmon cream cheese!
Pan searing is a technique in which the food (usually meat, chicken, Fish or poultry) is cooked at high temperature until a browned crust forms.
Sometimes you pan sear a meat to lock in moisture, then finish cooking it using another method like slow cooker or pressured cooked. But other times you can pan sear until fully cooked.
The salmon will change color from translucent to opaque (pink) as it cooks. After a few minutes of pan searing on both sides, check for doneness. If the salmon is beginning to flake and there is no translucency in the flesh, it’s done!
The recommended internal temperature for salmon is 145°F, measured in the thickest part of the salmon filets.
Salmon skin is usually considered safe to eat. The skin contains more of the same minerals and nutrients contained in salmon, which may be an excellent addition to any diet.
Seared or fried salmon skin that is crispy and seasoned, can be very tasty.
Heating and storing instructions
To reheat salmon you can microwave or use a steamer. Alternatively you can reheat salmon in cast iron with a drop of oil, ghee or coconut oil.
Store pan seared salmon in air tight container for up to 3 days for best results.
what to serve skillet salmon with;
Pan Seared Salmon Recipe
- Cast Iron Skillet
- 1 lb salmon
- 1 tbsp olive oil
- 1 pinch sea salt and ground black pepper
- 1/4 tsp smoked paprika
- Heat oil in a cast iron skillet. Allow it do get really hot
- With a paper towel pat dry the salmon filet. Season wtih salt, pepper and smoked paprika
- Cook the salmon skin side up for about 5 minutes or until golden and crisp. Turn the salmon skin side down and sear for 4 to 5 minutes more.
- Transfer to a plater and if desired splash a few drops of lemon juice and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.