Perfect Pan Seared Salmon Recipes

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

Steps:

• Place the salmon fillets between paper towels and press gently to dry surfaces thoroughly. Place the fillets on a dish and season generously on all sides with salt and pepper.
• Heat a nonstick skillet over medium-high then add the olive oil. Once the oil is shimmering, add a salmon fillet, skin side down. To the side of the skillet, add the two lemon halves (cut side down) and reduce the heat to medium. Using a flexible fish spatula, gently press the salmon firmly in place for 10 seconds or so, to prevent the skin from buckling. Repeat this process with the second fillet of salmon. This ensures that the skin makes good contact with the pan and starts to crisp.
• Continue to cook, pressing gently on the back of the salmon fillets occasionally. Once the skin becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 130°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer).
• Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the salmon and enjoy!

Steps:

• Combine all marinade ingredients (not butter and oil) in a large dish and whisk. Place filets in the marinade, coating well and cover with plastic wrap. Marinate in the refrigerator overnight or for several hours.
• Heat up a large skillet over medium with the butter and oil. Once melted remove salmon filets form the marinade and place in the skillet, cut side down. Let cook for about 7 minutes. Flip the filets onto the skin side and cook another 5 minutes. Transfer the filets to a plate and with the heat still on, add the leftover marinade to the skillet. Turn the heat to high and let the sauce bubble and reduce, swishing it around occasionally in the pan. When it has thickened to your liking pour over the fish. Serve and enjoy.