Lemon Garlic Pan Seared Salmon
Crispy on the outside, perfectly cooked on the inside, this Garlic Pan Seared Salmon is easy to make, healthy and pairs perfectly with a lemon garlic sauce!
Ingredients
Pan Seared Salmon
- 4 (200 g each) salmon pieces (see notes)
- Salt and pepper to season
- 1 tbsp olive oil
- 1 tbsp salted butter
- 5 cloves garlic minced
- 1 lemon juiced
- Parsley freshly chopped
- Lemon slices to serve
Instructions
Pan Seared Salmon
- To prepare the salmon - pat dry the room temperature salmon with a paper towel and check for any bones. Use fish tweezers to take any bones you find out. Although good quality salmon will have no bones.
- Lightly drizzle each piece of salmon with olive oil and rub all over. Season with salt pepper on both sides.
- Heat a large skillet on medium high heat and add 2 tbsp olive oil. Place the salmon in the skillet and press down lightly. Cook on each side for 3-4 minutes, undisturbed. It will be crispy and golden.
- Add the butter and garlic and stir until aromatic, about 1-2 minutes. Spoon the garlic butter on the salmon as it’s cooking to help get that garlic flavor in the salmon.
- Turn the heat off, drizzle with lemon juice, sprinkle with parsley, serve with thinly sliced lemon on top. I like serving mine with a Garden Green Salad!
Notes
Salmon - opt in for a good quality, fresh salmon. Atlantic and Tasmanian, wild caught salmon is best, although sustainably farmed salmon is a good option too. You get what you pay for with salmon! Look for salmon fillets that are roughly the same thickness all along the fillet. Before cooking, use your fingers to feel for any bones. The bones should already be taken out, but it’s best to check to be on the safe side. Make sure your salmon is as close to room temperature as possible before starting.
Storage - Cooked salmon can be stored in an airtight container, in the fridge for up to two days.
Nutrition - is based on per salmon piece.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:69kcal | Carbohydrates:4g | Protein:1g | Fat:6g | Saturated Fat:2g | Polyunsaturated Fat:1g | Monounsaturated Fat:3g | Trans Fat:0.1g | Cholesterol:8mg | Sodium:24mg | Potassium:53mg | Fiber:1g | Sugar:1g | Vitamin A:94IU | Vitamin C:15mg | Calcium:15mg | Iron:0.2mg
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