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My Kosher Cooking

Practical recipes. A welcoming table.

pareve weeknight fish

Pan-Seared Salmon with Lemon and Herbs

Pan-seared salmon fillets with a bright lemon and herb finish. On the table in under 20 minutes.

Prep
5 min
Total
15 min
Servings
4
Jump to ingredients
pan-seared salmon fillet with crispy golden crust

Ingredients

For 4 servings

  • 4 salmon fillets (about 6 oz each), skin on
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 2 tbsp fresh dill or parsley, chopped
  • Salt and black pepper

Instructions

  1. Pat salmon fillets dry with paper towels. Season with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Place the salmon skin-side up in the pan. Cook without moving for 4 minutes until a golden crust forms.
  4. Flip the salmon carefully. Cook 2–3 more minutes depending on thickness, until the fish is just cooked through.
  5. Reduce heat to low. Add the garlic and cook 30 seconds.
  6. Add the lemon juice and zest. Tilt the pan and spoon the pan juices over the fish.
  7. Remove from heat. Top with fresh herbs and serve immediately.

Notes

Start with a hot, dry pan and don't move the salmon once it goes in — this is how you get a good sear. Press gently if the fillet curls up.

Variations

  • Use the same technique with halibut or sea bass.
  • Finish with a tablespoon of capers along with the lemon juice.
  • Add a teaspoon of Dijon mustard to the garlic and lemon mixture before spooning over the fish.