This 15-minute crispy pan seared salmon will quickly become a go-to dinner! Prepared Mediterranean-style and served with a simple arugula salad. Be sure to read all the tips in the post above.
- 1 lb to 1.25 lb boneless salmon fillet (4 to 5 salmon fillets about 4 oz each), skin on
- Kosher salt and pepper
- 1 ½ tbsp dry oregano
- 1 tbsp garlic powder
- ¾ tsp paprika
- Extra virgin olive oil
- Zest of 1 lemon + Juice of 1 ½ lemon
- 5 oz baby arugula to serve along
- Pat salmon dry on both sides and season with kosher salt and black pepper.
- In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
- In a large cast iron skillet, heat 2 tbsp EVOO over medium-high heat until shimmering but not smoking. Reduce heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it’s sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
- Remove from heat and immediately add lemon juice and lemon zest.
- In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
- Serve salmon with arugula salad. Enjoy!
- Cook’s Tip #1: Remember to place salmon in the pan skin side down first, and be sure to hold spatula on top for the first 10 seconds to avoid having the fish and skin curl up.
- Cook’s Tip #2: Cook the fish 90 percent of the way on skin-side, then turn over and cook for just a brief 15 seconds or so on flesh side. Salmon is ready when flesh easily flakes and its internal temperature registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.
- What to Serve Along? Add a dollop of Greek Tzatziki sauce. And if you want something more than arugula next to it, try Moroccan Carrot Salad or Batata Harra (spicy potatoes). More ideas in the post above this recipe card.
- Leftovers? If you have leftover cooked salmon, store in the fridge in an airtight container for up to 2 days. Leftover salmon is ideal for flaking cold and adding to salads the next day! If you want to reheat, heat a pan over medium heat, put salmon in skin side down for a few minutes, flip to flesh side for 30-60 seconds, and enjoy!
- Visit our Online Shop to browse our quality extra virgin olive oils and all-natural spices
- Category: Entree
- Method: Pan Seared
- Cuisine: Mediterranean
Keywords: Pan Seared Salmon, How to Pan Sear Salmon, Salmon Fillet Recipe