Pan Seared Salmon
Seafood

Lemon & Garlic Pan Seared Salmon

Seafood has always been a favorite of mine but lately I haven’t been making it as often. As a part of my attempt to eat healthier I started putting it back into weekly rotation. I enjoy Salmon the most, it is not as fishy and easy to cook. If you are a newbie to seafood try starting with this fish. My husband didn’t growing up eating fish so for him to say, “I can eat this everyday,” I think is a good indication of how this dish turned out.

Being from Kerala, India and living in Bahrain it gave us access to a lot of fresh fish for affordable prices. Buying seafood here is definitely not as affordable so I often buy frozen fish to keep my costs down. If you are a Costco member you can find a large bag of Salmon fillets that are frozen and wrapped individually. These are really good quality and convenient. The best way to thaw frozen fish is overnight in the refrigerator. Alternatively, you can put these individually wrapped fillets in cool water to defrost faster. Do not put unwrapped fillets in water as they will absorb water and will be terrible for frying or baking.

This recipe makes for a very quick meal, fish fries really quickly. So let’s get into it!

Preparation Time – 20 Minutes

Cook Time – 8 Minutes

Makes – 5 Fillets

Ingredients

Salmon Fillets – 5 at room temperature, patted dry with a paper towel

Olive oil/ Coconut oil – 2 Tablespoons or as needed (for Frying)

For the salmon marinade:

Dill – 1 Teaspoon

Paprika – 1 Teaspoon

Cayenne Pepper – 1/4 Teaspoon

Pepper – 1/2 Teaspoon

Garlic – 5 Cloves, minced finely

Salt – 1 1/2 Teaspoon

Lemon Juice – 3 Tablespoons

Olive Oil – 1 Teaspoon

Directions

Mix all the ingredients together to make a marinade and cover the fish fillets. Let it sit for about 15 minutes.

Marinated Salmon

In a non- stick pan heat the oil and fry the fillet for about 3 minutes each side over medium high heat. We are looking for a nice even sear on the fillets. Don’t try to flip the fish till its cooked otherwise it may fall apart. Try not to overcrowd the pan with too many pieces of fish.

Salmon Fillets in a Pan

Serve these hot with a side of vegetables or try this recipe for Garlic and Parsley Roasted Potatoes

Salmon Dinner

If the fish fillets are too big to flip make sure you cut them into manageable pieces. Also depending on the size and thickness of the fillets, adjust for salt. These fillets are meant to be lightly fried so do not add a lot of oil. You may need to add more oil after each batch is fried.

If you are looking to eat healthy this is a great option and you can use this marinade on any fish really. The process of cooking will be the same. It will leave you with a nicely spiced, flavourful and flaky fillet of fish. The key is not to overcook the fish, otherwise you will end up with a rubbery fillet. I hope you guys enjoy this as much as we have!

Lemon & Garlic Pan Seared Salmon

Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course, Seafood
Servings: 5 Fillets

Ingredients

Ingredients:

  • 5 Fillets Salmon, at room temperature, patted dry with a paper towel
  • 2 Tbsps Olive Oil/ Coconut Oil

For the Salmon Marinade:

  • 1 tsp Dill
  • 1 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Pepper
  • 5 Cloves Garlic, minced finely
  • 1 1/2 tsp Salt
  • 3 tbsps Lemon Juice
  • 1 tsp Olive Oil

Instructions

  • Mix all the ingredients together to make a marinade and cover the fish fillets. Let it sit for about 15 minutes.
  • In a non- stick pan heat the oil and fry the fillet for about 3 minutes each side over medium high heat. We are looking for a nice even sear on the fillets. Don’t try to flip the fish till its cooked otherwise it may fall apart. Try not to overcrowd the pan with too many pieces of fish.
  • Serve these hot with a side of vegetables.

Notes

If the fish fillets are too big to flip make sure you cut them into manageable pieces. Also depending on the size and thickness of the fillets, adjust for salt. These fillets are meant to be lightly fried so do not add a lot of oil. You may need to add more oil after each batch is fried.

 

 

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