20 Minute Skillet Salmon Recipes

Steps:

• Combine the beans, 3/4 cup water, hoisin sauce, red pepper flakes and garlic in a large skillet. Top with the broccoli, nestle in the salmon and bring to a simmer over medium heat. Once simmering, cover the skillet and cook until the salmon is flaky and just cooked through and the broccoli is crisp-tender, 5 to 6 minutes. Drizzle with lemon juice and sprinkle with cilantro if using. Add salt to taste and serve.
• Serves:4; Calories 297; Total Fat 9 grams; Saturated Fat 2 grams; Protein 36 grams; Total Carbohydrates 20 grams; Sugar 3 grams; Fiber 6.5 grams; Cholesterol 64 milligrams; Sodium 529 milligrams

Steps:

• Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
• Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.

Steps:

• Heat large heavy skillet sprayed with cooking spray on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
• Add milk and reduced-fat cream cheese to skillet; cook and stir 2 min. or until cream cheese is completely melted and mixture is well blended. Stir in cucumbers and dill.
• Return fish to skillet. Cook 2 min. or until heated through. Serve over rice; top with cream cheese sauce.

Steps:

• Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes.
• Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts, add fillets, skin-side down. Cover the skillet, and cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula and serve immediately.

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until tender, adding spinach during the last 2 minutes of cooking., Meanwhile, combine the flour, 1 teaspoon garlic salt, paprika, and pepper in a shallow bowl. Coat salmon with flour mixture., Cook salmon in 2 tablespoons butter in a large cast-iron or other heavy skillet over medium heat until fish just begins to flake easily with a fork, 3-5 minutes on each side. Remove and keep warm., Saute onion in remaining butter in the same pan until tender. Add the beans, cream, thyme and remaining garlic salt. Bring to a boil; cook and stir until thickened, 2 minutes. Drain potatoes and spinach; add to skillet. Serve with salmon.

Steps:

• Heat oil in large skillet on medium heat; add salmon(1 lb salmon fillets) and cook five minutes on each side until salmon flakes easily with fork. Remove from skillet; cover to keep warm.
• Add milk and 125 gram cream cheese product( 1/2 of 250 gram tub) stir until cream cheese product is melted and mixture is well blended. Stir in chopped cucumbers and dill. Return salmon to skillet or until heated through. Serve salmon topped with the warm cheese sauce.
• * I keep the salmon warm and place on the dinner plate and then spoon the sauce on top. I think this works better.