Pan Seared Salmon Recipe

If you’ve been looking for a simple way to elevate your weeknight dinners, Pan Seared Salmon is absolutely the star you need. Each fillet is infused with bold Old Bay seasoning, fresh rosemary, and a flavorful onion-garlic blend, then perfectly crisped in a buttery olive oil bath—it’s hard not to fall head over heels. This dish is a healthy, effortless crowd-pleaser that not only graces your table with restaurant-quality flavor but also delivers on nourishment and color. From caramelized edges to melt-in-your-mouth tenderness, Pan Seared Salmon is proof that good food doesn’t need to be complicated.

Ingredients You’ll Need

Gathering just a handful of ingredients, each one earns its keep in building layers of flavor, aroma, and texture. These essentials work together to make Pan Seared Salmon so incredibly delicious, with no unnecessary fuss.

• Salmon Fillets (1 lb., skinless): The star ingredient; choose fresh, firm cuts for best results.
• Old Bay Seasoning (1 tbsp.): Delivers that signature, mouthwatering savory kick.
• Olive Oil (2 tbsp.): Creates a beautiful sear while keeping everything rich and moist.
• Butter (2 tbsp.): Adds irresistible depth and a golden, velvety crust.
• Blended Onion & 4 Cloves Garlic: A punchy, aromatic base that makes the salmon extra savory and juicy.
• Fresh Rosemary (2 sprigs, finely chopped): For a blast of herbal fragrance—don’t skip it!
• Salt & Pepper: Keeps flavors balanced and allows everything else to shine.
• Chopped Parsley (to top): A bright, verdant finishing touch for both color and a pop of freshness.

How to Make Pan Seared Salmon

Step 1: Prep and Season the Salmon

Dry your salmon fillets thoroughly by patting them with paper towels—this helps guarantee that signature crispy sear. Toss the salmon into a shallow dish and slather on the blended onion and garlic, followed by the Old Bay, rosemary, a generous pinch of salt and freshly cracked pepper, and a good drizzle of olive oil. Use your fingers to gently massage the seasonings into every nook and cranny of the salmon—there’s no such thing as too much flavor here!

Step 2: Heat the Pan Just Right

Place a large nonstick or cast iron skillet over medium-low heat, then add one tablespoon of olive oil and one tablespoon of butter. Let them melt together and begin to sizzle, signaling that your pan is ready for action. The gentle heat allows the salmon to cook through without burning, ensuring golden skin and juicy interiors for your Pan Seared Salmon.

Step 3: Sear the Salmon Fillets

Carefully nestle 3 to 4 salmon fillets into the hot pan, making sure not to crowd them. Let them sear undisturbed for 3 to 4 minutes—this is when that mouthwatering crust forms. Flip the fillets using a thin spatula and let the other side cook for another 2 to 3 minutes. You’re looking for deep golden edges and a slightly translucent center.

Step 4: Finish with Butter and Test for Doneness

Add the remaining tablespoon of butter to the pan, swirling it around so it bubbles and coats each piece of salmon. Let them cook another 1 to 2 minutes. To check if your salmon is perfectly cooked, gently cut into the thickest part with a knife—it should be opaque and just beginning to flake but still juicy and tender.

Step 5: Garnish and Serve

Remove your pan seared salmon from the skillet, arrange them on serving plates, and sprinkle finely chopped parsley all over. The vivid green instantly livens up the dish and highlights the beautiful color of the salmon. Serve right away for best taste and texture.

How to Serve Pan Seared Salmon

Garnishes

A simple shower of chopped fresh parsley makes the colors of your Pan Seared Salmon absolutely pop, but you can go a little wild! Try a squeeze of lemon, a dusting of zest, or a scattering of microgreens for gourmet vibes. For extra richness, a dollop of crème fraîche is a great touch right before serving.

Side Dishes

Pan Seared Salmon is versatile enough to pair with pretty much anything. Serve it with a medley of roasted vegetables and fluffy rice pilaf for comfort, or with garlicky sautéed greens and al dente pasta for something lighter. You can also plate it up with a bright salad or simple buttered potatoes to keep things classic.

Creative Ways to Present

This dish impresses in all forms! For an elegant dinner, plate a fillet over herby couscous with a swirl of pan juices. If you want to get playful, flake the salmon and layer it into warm grain bowls, top delicious salads, or build stylish sliders for a party. The beautiful seared crust makes every presentation look effortless and luxurious.

Make Ahead and Storage

Storing Leftovers

If you have extra Pan Seared Salmon, let it cool completely before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. Keep it separate from strong-smelling leftovers so it always tastes clean and fresh when you revisit it.

Freezing

Need to save for later? Wrap individual salmon fillets tightly in plastic wrap then foil, or place them in freezer bags. They freeze beautifully for up to 2 months. Thaw overnight in the refrigerator for the best texture when you’re ready to enjoy again.

Reheating

To retain the firm, juicy texture, gently reheat the salmon in a skillet over low heat with a splash of water and a pat of butter. Cover to keep the steam in, and warm until just heated through—this prevents drying and keeps your Pan Seared Salmon tasting fresh and tender, just like the first night.

FAQs

Can I use salmon with the skin on?

Absolutely! Salmon with the skin on works just as well, and in fact, the skin crisps up beautifully in the pan. Just cook skin-side down first for the crispiest bite, and slide your spatula between the skin and flesh if you want to remove it before serving.

What’s the best way to blend the onion and garlic?

A high-speed blender or food processor works best! Simply roughly chop the onion and garlic, add them to your machine, and pulse until smooth. If you don’t have a blender, a fine grater or microplane will get you close enough for that punchy flavor.

How do I know when my Pan Seared Salmon is done?

The thickest part of your salmon should flake easily with a fork and be opaque all the way through. You can also use a thermometer—the safe internal temperature for cooked salmon is 145°F, but many chefs stop around 135°F for ultimate juiciness, letting it rest off the heat.

Can I substitute the Old Bay seasoning?

If you don’t have Old Bay, try a mix of paprika, cayenne, a pinch of celery salt, and dried herbs. While the classic spice blend gives a special depth, getting creative with your favorite seasonings will lead to equally delicious results.

Is this recipe suitable for meal prep?

Definitely! Pan Seared Salmon holds up well for quick lunches or make-ahead dinners. Just cool completely, store in airtight containers, and reheat gently to preserve its lovely texture and flavor.

Final Thoughts

I can’t recommend trying Pan Seared Salmon enough—it’s honest-to-goodness weeknight magic with gourmet payoff. Whether you’re a salmon enthusiast or just looking for something fast and flavorful, give it a shot. Your taste buds (and everyone at your table) will thank you!

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