salmon fillet

Here’s a simple and delicious recipe for Pan-Seared Salmon Fillet:

Ingredients:

• 2 salmon fillets (skin-on or skinless)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 2 cloves garlic, minced

• 1 lemon (cut into wedges)

• Fresh herbs (like parsley or dill), optional

Instructions:

1. Prep the salmon: Pat the salmon fillets dry with paper towels. This helps get a crispy skin if you’re using skin-on fillets. Season both sides with salt and pepper.

2. Heat the pan: Heat a large skillet (preferably non-stick or cast iron) over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.

3. Cook the salmon: Place the salmon fillets in the skillet, skin-side down (if using skin-on). Let them cook without moving them for about 4-5 minutes, depending on the thickness of the fillet. You’ll notice the edges turning golden brown and the salmon cooking from the bottom up.

4. Flip the salmon: Once the skin is crispy, flip the salmon fillets carefully using a spatula. Lower the heat to medium and cook for another 2-3 minutes, or until the salmon is cooked through but still moist and tender in the middle. If you like it more well-done, cook it a bit longer.

5. Add garlic and lemon: In the last minute of cooking, add the minced garlic to the pan and let it sauté for 30 seconds. Then, squeeze the juice of half the lemon over the salmon and drop the other half into the pan for extra flavor.

6. Serve: Garnish with fresh herbs like parsley or dill, and serve with lemon wedges on the side.

Tips:

• If you want to add a crispy crust, you can coat the salmon lightly in flour or cornstarch before cooking.

• Serve with veggies, rice, or a fresh salad for a complete meal.

How does that sound? Would you like a different type of recipe?