Easy Pan Seared Salmon With Garlic Butter Recipe :- Salmon pan-seared is an elegant yet straightforward entrée that harmonizes the luscious, succulent taste of the fish with the fragrant essence of garlic and the velvety richness of butter. This recipe is ideal for a special occasion or a fast weeknight dinner. Its succulent, flaky interior and crisp exterior make it a favorite among seafood enthusiasts. Furthermore, its high content of vital nutrients renders it a nutritious addition to any dietary regimen.
Easy Pan Seared Salmon With Garlic Butter Recipe
A sophisticated and uncomplicated entrée, pan-seared salmon harmonizes the succulent, luscious flavor of the fish with the fragrant fragrance of garlic and the velvety richness of butter. This recipe is perfect for a weeknight dinner or a special occasion. Owing to its crisp exterior and succulent, flaky interior, it is a favorite among seafood devotees. Moreover, its substantial composition of essential nutrients makes it a nourishing supplement to any dietary plan.
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Ingredients:
- 4 salmon fillets (about 6 ounces each), skin-on
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional)
Instructions:
In order to guarantee that the salmon fillets are totally dry, you should make use of paper towels. While seasoning the meat on both sides, use salt and black pepper to accomplish this. Place the olive oil in a large skillet and heat it over medium-high heat until it is completely hot but not smoking. This will allow you to heat the pan until it is ready to use.
Ensure that the salmon fillets are placed in the pan with the skin-side down at the beginning. It is recommended that you continue to cook them without moving them for around four to five minutes, until the skin becomes crispy and the salmon is almost completely cooked through. You should continue cooking the salmon fillets for a further two to three minutes after you have turned them over gently. This should be done until the salmon reaches the level of doneness that you prefer.
Place the garlic that has been minced in a skillet and sauté it for around thirty seconds, or until the aroma is emitted. To melt the butter and combine the ingredients, add the butter and lemon juice to the pan and stir it around regularly. This will allow the butter to melt and the herbs to combine.
The salmon fillets should be assembled, and then the garlic butter sauce should be drizzled over them. Adding some fresh parsley as a garnish is optional but very recommended. The entrée can be served immediately with the side dishes of your preference.
Nutrition:
- Calories: 450
- Protein: 35g
- Carbohydrates: 1g
- Fat: 34g
- Saturated Fat: 10g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 220mg
- Fiber: 0g
- Sugar: 0g
Tips:
Ensure that the salmon is completely dried prior to seasoning and searing it. This assists in producing crispier epidermis. Before seasoning and searing the salmon, pat it dry thoroughly to ensure that it is entirely dry. This method makes achieving crispy skin simpler.
It is advisable to refrain from moving the salmon fillets while they are being seared. This facilitates the development of a crisp exterior and inhibits adhesion. It is advisable to resist the temptation to manipulate the salmon fillets while they are being seared. As a consequence, the epidermis attains a crisp texture while also being prevented from adhering.
Employ a heated Pan: Prior to adding the salmon, ensure that the pan is heated. A hot pan prevents adhering and guarantees a successful sear. Leverage the Power of a Hot Pan: Prior to adding the salmon, ensure that the pan is preheated. Utilizing a hot pan reduces the likelihood of adhering and facilitates a crisp sear.
Salmon should be cooked in sections if the pan is too small to prevent overcrowding, which can result in steaming as opposed to searing. It is advisable to prepare the salmon in multiple stages when the capacity of the pan is insufficient. By doing so, the risk of overcrowding is mitigated, thereby preventing the salmon from steaming as opposed to searing.
