Lemon Herb Salmon
Pan-seared salmon fillets with a bright lemon and herb finish. On the table in under 20 minutes.
Ingredients
- — 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
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.
Instructions
- Pat salmon fillets dry with paper towels. Season with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place the salmon skin-side up in the pan. Cook without moving for 4 minutes until a golden crust forms.
- Flip the salmon carefully. Cook 2–3 more minutes depending on thickness, until the fish is just cooked through.
- Reduce heat to low. Add the garlic and cook 30 seconds.
- Add the lemon juice and zest. Tilt the pan and spoon the pan juices over the fish.
- Remove from heat. Top with fresh herbs and serve immediately.
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.