Pan Seared Salmon
Perfectly golden and crispy, we are going to show you the way to the perfect restaurant quality sear on your salmon fillets. We know getting that perfect sear can be intimidating and frustrating. You don’t want to go out, but you want that restaurant style perfectly seared salmon. We’ve got you covered!
Let’s start with the fish! The most important part of getting that restaurant quality dish. You don’t want to mess around with lesser quality for many reasons so here at Sizzlefish we offer the highest quality salmon you can find. Salmon is a species that consistently delivers very high levels of omega-3 fatty acids and is packed with protein. The omega-3s found in salmon help reduce the risk of heart disease, while promoting a range of benefits from better brain function to healthy joints and skin. Salmon's high protein levels help boost metabolism and increase muscle mass. It is a great source of selenium, which can help fight heart disease, cancer, mental decline, and fight thyroid disease. Salmon is also a significant source of phosphorus. Here at Sizzlefish, we leave the skin on the bottom of our salmon fillet portions for two reasons. First, some of the highest omega-3 levels are found in the flesh along the central "fat line" next to the skin. Second, cooking this delicate fish with the skin side down as it finishes will help keep it moist throughout for a perfect presentation. As you finish cooking, you can easily separate the skin from the fillet as you remove it from the pan or grill.
The ingredients list on this recipe are incredibly simple! All you need is your freshly thawed Sizzlefish salmon fillet, a good quality extra virgin olive oil, some salt and freshly ground black pepper. Easy, right?! You want to begin by patting your salmon fillets dry with a paper towel. Then you want to season them with your salt and pepper. Don’t go too light on your seasonings here. This is where you are going to lock in the flavor as the salmon fillets cook. Next you will heat your olive oil in a large skillet over medium high heat. You don’t want it too hot, but the oil should be hot and shimmering. Now you are going to add your seasoned salmon fillets to the heated oil. Do so by placing the salmon skin side up. Remember, this is where we are locking in the moisture using the help of the skin. Now, step back! Don’t touch it for about 4 minutes. If you start trying to move it too soon, you will inevitably rip the flesh and lose that beautiful golden crust you are looking for. After the 4 minutes, carefully flip the fillets, reducing the temperature of the pan to medium and continue to cook for another 4-5 minutes. Once fully cooked remove the fillets to a platter and serve!
4 Sizzlefish Salmon Fillets
1-2 Tablespoons Extra Virgin Olive Oil
Sea Salt; to taste
Freshly Ground Black Pepper; to taste
Lemon for garnish
Pat salmon fillets dry with a clean paper towel.
Season the fillets with salt and pepper.
Next heat olive oil in a large skillet over medium high heat until it is shimmering.
Place the salmon skin side up in the heated pan. Allow to cook for 4-5 minutes without moving.
After the 4 minutes, carefully flip the fillets, reducing the temperature of the pan to medium and continue to cook for another 4-5 minutes. The salmon fillets should reach an internal temperature of 145°F.
Once fully cooked remove the fillets to a platter and serve! Squeeze fresh lemon juice over the fillets. Garnish with lemon wedges.