Description
A simple and flavorful recipe for pan-seared salmon fillets that delivers a crispy skin and tender, juicy interior. Perfect for a quick and healthy meal, this dish is seasoned with salt, pepper, and paprika, then cooked to perfection in a skillet with butter and oil.
Ingredients
Salmon
- 2 (3 to 5 ounces) salmon fillets
Seasonings
- ½-1 tsp salt
- ½-1 tsp pepper
- ½ tsp paprika
Cooking Fats
- 1 tbsp butter
- ½ tbsp oil
Instructions
- Prepare Salmon: Pat dry the salmon fillets thoroughly with a paper towel to remove excess moisture. Dry salmon ensures a better sear.
- Season Fillets: Generously season both sides of the salmon fillets with salt, pepper, and paprika to enhance flavor and add a slight smoky touch.
- Heat Skillet: Place a cast-iron skillet over medium heat and add butter and oil. Allow the butter to fully melt and the skillet to become hot before adding the salmon, which helps achieve a crisp crust.
- Sear Salmon: Place the salmon fillets skin-side down in the hot skillet. Sear the skin for 5 minutes without moving to develop a crisp exterior. Then flip the fillets using tongs or a fish spatula, and cook for an additional 2 minutes on each side, totaling 6 minutes after flipping to ensure even cooking.
- Rest and Serve: Remove the salmon fillets immediately from the skillet and let them rest for a couple of minutes. Resting allows the juices to redistribute, ensuring moistness before serving.
Notes
- Patting the salmon dry is essential for a crispy skin.
- Adjust salt and pepper quantities to taste.
- Use a cast-iron skillet for even heat distribution and better searing.
- Resting the fish after cooking helps maintain juiciness.
- If the salmon fillets are thicker, you may need to increase cooking time slightly.
