Teresa's Recipes
Pan Seared Salmon Fillet
This Pan Seared Salmon Fillet recipe is an absolute classic, perfect for a mid-week dinner. The succulent texture of the salmon harmoniously melds with the garlic-infused, lemony tang of the pan sauce, creating a symphony of flavors that will leave you longing for more. This dish hails from the Mediterranean coast where it is loved for its health benefits and delightful taste.
Ingredients
- 1/4 cup, finely chopped Fresh parsley leaves
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, freshly ground Black pepper
- 2 cloves, minced Garlic
- 1, sliced into rounds Lemon
- 2 tablespoons Olive oil
- 4 (6-ounce) fillets, skin on Salmon fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 22g
- Carbs: 2g
- Protein: 34g
- Sodium: 370mg
- Sugar: 1g
Instructions
- Season both sides of the salmon fillets with salt and freshly ground black pepper.
- Heat the olive oil in a large, heavy skillet over medium-high heat until it shimmers.
- Gently place the salmon fillets in the skillet, skin-side down, and sear for 4-5 minutes, or until the skin is crispy and releases easily from the pan.
- Carefully flip the salmon fillets. Add the minced garlic and lemon slices to the skillet, ensuring they are in contact with the pan for maximum flavor infusion.
- Cook for an additional 4-5 minutes, or until the salmon is cooked to your preferred doneness and flakes easily with a fork. Tip: The FDA recommends an internal temperature of 145°F (63°C) for cooked salmon.
- Using a spatula, remove the salmon fillets from the skillet and place them on a serving platter.
- Garnish the salmon fillets with the finely chopped fresh parsley. Serve immediately with the pan-seared garlic and lemon slices for an added burst of flavor.