Pan Seared Salmon
Delicious pan-seared salmon with a golden crust, served with flavorful lime herb butter. A perfect blend of crispy and tender in every bite.
Servings: 4
Ingredients
Pan Seared Salmon
- 4-6- ounce skinless salmon fillets about 1 inch thick
- Salt and black pepper as needed
- 2 tablespoons any neutral oil or clarified butter
- Fresh cilantro and lime wedges to garnish
Lime Herb Butter ( Optional)
- 1/2 cup unsalted butter softened
- 1/2 teaspoon fresh ginger grated
- 2 tablespoons fresh cilantro finely chopped
- Juice of 1 lime
- Zest of 1 small lime
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Combine butter, ginger, cilantro, lime juice, lime zest , salt and pepper in a small bowl. Set aside.
- Gently pat the salmon fillets dry with paper towels for even browning.
- In a large skillet, heat olive oil over medium-high heat until it's hot. (You can test by adding a drop of water; if it sizzles, it's ready.)
- When the pan is hot, season the salmon with sea salt and black pepper on both sides.
- Place the salmon in the pan, skin side down, in a single layer. Press down with a fish spatula for 10 seconds to prevent curling. Sear without moving for 5-6 minutes until salmon is 80-90% opaque, with the top slightly undone.
- Flip and sear the opposite side of each fillet for 3-4 minutes.
- To serve, top each fillet with the lime butter. Garnish with lime wedges and cilantro.
- Enjoy!
Notes
Store: Place the salmon in an airtight container and keep it refrigerated for up to 2 days. When reheating, do so gently by warming leftovers in a skillet over medium-low heat.
Nutrition
Calories: 331kcal | Carbohydrates: 3g | Protein: 36g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 110mg | Sodium: 130mg