Pan Seared Salmon With Skin. Begin by seasoning the salmon with salt and a few grinds of pepper. This technique produces excellent results with minimal fuss.

Pan seared salmon is the ultimate way to enjoy salmon just like they make it at the restaurant, with a golden crispy skin and a moist interior.

Pan seared salmon with a creamy avocado remoulade sauce, avocados puréed with lime juice, olive oil, shallots, parsley, and dijon. Season the salmon fillets with salt and pepper to taste. Start with a hot skillet for crispy skin and to prevent sticking. Perfectly accompanied by my favorite salad composed of tomatoes, onions, feta cheese with lemon juice and olive oil. This pan seared salmon recipe was originally posted back in june 2014. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct. This is by far my favorite and the easiest way to prepare salmon. A dinner option that can be on the table in 20 minutes! The skin will crisp up while the flesh side gently cooks, preventing overcooking. This pan seared salmon is tender salmon fillets coated in the most delicious garlic butter sauce. I updated the photos and created a quick video to show you how i make it.