This salmon recipe is too easy to be this good.
Learn how tocook salmonon the stove, and find your new favorite go-to weeknight dinner.
We call for skin-on salmon because it makes it easier to sear and flip in the pan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It’s easy, fast, and nearly effortless.
How Do You Know When Pan-Seared Salmon Is Done?
Salmon is generally donewhen it flakes easily with a fork.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What To Do With Leftover Pan-Seared Salmon?
If youhave any leftovers, salmon is great on a salad, in tacos, or stirred into risotto.
Keep going with these salmon dishes:
Ingredients
Salmon:
4(6 oz.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Check fish for any pin bones and remove them.
Pat fillets dry with paper towels.
Season the flesh side of the salmon with salt and pepper.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sear salmon:
Heat oil in a large skillet over medium-high until it shimmers.
The oil should cover the entire bottom of the pan; add another teaspoon or two if needed.
Place the salmon in the pan, skin side up, and cook 5 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The fish should be golden brown and release easily from the pan.
If it doesnt release easily, cook 1 minute longer before flipping.
Prepare Lemon-Herb Butter:
Remove the fish from the pan and tent with foil to keep warm.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Pour the lemon juice into the hot pan and turn the heat to low.
Whisk in the butter until melted, then stir in the herbs.
Taste and add more salt and pepper if needed.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Finish and serve:
Drizzle butter over salmon fillets and serve immediately.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
