Sauteed Salmon Recipes

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:

• In 12 inch skillet, heat 3 Tbsp butter.
• Add filets, skin side down, and saute on low heat for about 10 min turning often.
• Add salt and pepper to taste.
• Sprinkle with lemon juice and dill.
• Remove to serving plate.
• Add 2 Tbsp butter, and cream.
• Cook and stir 1 minute.
• Pour over salmon.
• Serve with lemon slices.

Steps:

• Heat canola oil in a medium nonstick skillet over medium-high heat. Season salmon with salt and pepper and add to skillet, skin-side up. Cook until golden brown, about 3 minutes. Turn fish and continue cooking until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 2 to 3 minutes more. Remove fish from skillet and serve immediately.

Steps:

• Preheat oven to 375 degrees F.
• Using a sharp knife, slash the salmon skin to form cross-hatch marks. Stir the spices together in a small bowl, and then rub over the flesh side of the salmon.
• Heat the oil in a medium oven proof non-stick skillet over medium-high heat. Place the salmon, skin-side up, and cook until seared and golden, about 3 minutes. Turn the salmon and cook until the skin sizzles and fries, about 1 minute. Transfer the skillet to the oven and continue cooking until the salmon is firm to the touch, about 4 minutes.
• Transfer the fillets to 4 plates. Serve with the sauteed greens, if desired.

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:

• Combine the dill, chili powder, lemon-pepper and cumin; rub over fillets. , In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, combine the salt and pepper for the salmon.
• Rinse and towel dry the salmon fillets, rub with salt and pepper.
• In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
• Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
• For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
• Add the onion; cook 3 minutes, stirring frequently.
• Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
• Add wine; cook 5 minutes, sprinkle with salt if desired.
• Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.

Steps:

• Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
• Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
• Add the milk, white pepper, and salt and stir to incorporate.
• Transfer the shallot mixture to a food processor and process until smooth.
• Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
• Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
• Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
• Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
• Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
• Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
• Add the potato puree to plates and top with the sautéed vegetables and salmon.
• Enjoy!

Steps:

• Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes., Meanwhile, place remaining oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among four serving dishes., In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat., To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.