Seared Lemon Pepper Salmon

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I love salmon, but I almost never eat it. We eat tons of it in the summer when it is flown in fresh and wild, but in the winter it is never as good as the summer. Plus, we have had fresh salmon on the west coast in Seattle and British Columbia. The stuff in Pennsylvania is never as good. After a very long break, I decided that I really wanted salmon a week ago. It was so good, I made it again.

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I think the key to good salmon is getting a good sear on one side. I don’t like it on the grill or in the oven. I like to crust it in lemon pepper and sear it, basting it in butter at the end.

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My favorite things to serve it with are jedra, roasted vegetables, and Greek yogurt. This is a fresh, healthy, tasty meal for any weeknight or guests.

As part of the Surprise Recipe Swap, you can check out Marly’s This and That here.

Seared salmon

by Jessica

Prep Time: 5 minutes

Cook Time: 8-10 minutes

 

Ingredients (2 servings)

  • 1/2 pound salmon, cut into two pieces
  • lemon pepper
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped cilantro
  • juice 1/2 lemon

Instructions

Heat a skillet on medium-high. Coat the top of the salmon with lemon pepper.

Oil the hot pan and place the salmon lemon pepper side down. Cook without moving for a few minutes until a crust forms. Flip and add the remaining ingredients. Reduce the heat to medium low. Spoon the sauce over the salmon as it continues to cook. Cook until desired temperature.

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  1. Angie’s avatar

    I am soooooo looking forward to trying this. What a gorgeous presentation. Thank you for sharing at Foodie Friends Friday. Now I’m going back to pin it.

  2. jessica’s avatar

    Thank you! I hope you enjoy it. It took me a while to learn how to sear salmon. I always turned it too soon and cooked it too long. Thank you for stopping by!

  3. Lorena’s avatar

    How long do you sear it for?

  4. jessica’s avatar

    I sear the salmon for about 3-4 minutes on the fleshy (not skin side) first. I typically look at the side of the fish at the color. If it is cooked about 1/4 of the way up (changed in color) then I flip it. It really depends on how hot your pan is. That is why I typically go by color.

  5. Marlys @Thisand That’s avatar

    This was my pick for the Surprise Recipe Swap and we loved it. Thanks for the wonderful recipe. I now can cook salmon. Going to try this for other fish too.. Link http://marlys-thisandthat.blogspot.com/2013/04/april-surpriserecipeswap-seared-lemon.html

  6. jessica’s avatar

    I am so happy you enjoyed it. This really works for most meats. This is how I pan sear almost everything including other fish. Plus, if you have leftovers, you can flake it to make salmon salad (instead of tuna). I like to dip veggies in it.

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