Just the right skillet, sizzling with olive oil, and these few little ingredients and you’re only minutes from enjoying one of the best salmon meals of your life.
Salmon is one tasty fish. It doesn’t take much to bring out the flavor of its pink, delicious flesh. That’s because salmon is already flavorful on its own, and it comes alive with the addition of simple seasonings and a drizzle of olive oil. Heat a pan with oil until it shimmers and sizzles, and you’re ready to go.
Simple pan-seared salmon looks elegant on a plate when unexpected company’s coming and you need something fast. It’s also great for when you want to have a sophisticated yet simple meal with your family. With a pan-sear, you can have a restaurant-quality entree on the table that will dazzle the eye and palate.
Why You And Your Family Will Love Pan-Seared Salmon
The other day, I had the intimidating task of cooking for one hungry husband, three hungry teen boys, and a tired but vigilant mother named Beth. She makes raising three energetic, intelligent young men look so easy, with such grace and aplomb that I just sit and watch her by the pool. I observe her in slight amazement as she sits very poised, all calm-like. On that particular day, her three boys were doing that “lurking-about-the-kitchen-thing,” and I’ve been reminded, especially lately, that when men of all ages do this, it’s not just because they enjoy our company, dears.
Luckily, I was slated to make them this pan-seared salmon and the sides I detail below in my serving suggestions. So I wasn’t nervous. Salmon, after all, brings the flavor. For hungry boys who like all things condiments, I simply make a couple of dipping sauces on the side. Those little condiment saucers have helped me raise the eyebrows of many children and gain their enthusiasm about tasting various types of fish and crustaceans. Children love colorful, tasty condiments—and little red sauce bowls with flat spoons help fascinate them with the whimsy of it all, too.
Pan-seared salmon is one thing, but pan-seared salmon with little sauce bowls full of cocktail sauce, ketchup, and tartar sauce is another thing—I’ve got not just hungry boys but hungry, enthusiastic boys who cannot wait to enjoy their salmon. And as long as they eat these nutritious meals, do we really care what they dip their fish in?
This pan-seared salmon was a big hit with all the boys and their hungry dad, who ate three pieces. For a big family, I cook six 6-ounce fillets and cut 2 into smaller portions for kids or folks who might want a fillet and a half.
How Do I Store Leftovers?
Salmon is a great fish on the day of service, but getting it to taste great again in the following days becomes more challenging. I suggest covering it and storing it in the refrigerator for 3-4 days. Instead of trying to reheat and eat the leftovers as whole fillets, I recommend using leftovers to make Salmon Patties or stir some salmon pieces into this Mediterranean Pasta Salad—delicious.
Serving Suggestions
I like to serve this pan-seared salmon with this equally beautiful and delicious Orecchiette Pasta, which I love to serve hot. I also love this elegant, easy Roasted Asparagus and Mushrooms dish because this salmon yearns for a dash of color on the plate.
For dessert, nothing would complement this more on a summer evening than some Grilled Peach Ice Cream. If it’s cool out and you’re huddling in, may I recommend some Hot Chocolate Monkey Bread? It’s glazed with the most sublime chocolate icing ever and is done in minutes.
Pan-Seared Salmon
Ingredients
- 4 6-ounce salmon fillets, skin-on
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- Lemon wedges for serving
Instructions
- Allow the salmon fillets to rest at room temperature for about 15 minutes before cooking.
- Pat the salmon dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until hot but not smoking.
- Place the salmon fillets in the skillet, skin side up, and cook without moving them for 4-6 minutes until the underside is golden and crispy.
- Carefully flip the salmon using a spatula and cook for an additional 3-4 minutes on the skin side or until the salmon is cooked to your desired doneness.
- Remove from heat and serve immediately with fresh lemon wedges.
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