Description
This crispy pan-seared salmon is a crowd-pleaser for sure! It’s healthy, delicious, and easy to make!
Ingredients
Scale
- 1 tablespoon olive oil
- four 4-ounce salmon fillets (or two 8-ounce fillets) with skin
- kosher salt and cracked black pepper
- 1 tablespoon butter
- 1 large garlic clove, smashed
- 4 sprigs flat-leaf Italian parsley
- 1/2 lemon, halved
Parsley Dill Sauce
- 1/2 cup flat leaf-Italian parsley
- 1/4 cup dill
- 1/2 teaspoon spicy brown mustard
- 2 tablespoons white wine vinegar
- 1 garlic clove
- 2 tablespoons water
- 1/2 cup olive oil
- kosher salt and cracked black pepper
Instructions
- Preheat oven to 375.
- Make the parsley dill sauce. Add parsley, dill, mustard, vinegar, garlic, and water to a food processor. Pulse a few times to mulch the ingredients together. With the processor on, slowly add the olive oil in a thin stream and process until sauce is emulsified. Taste and season with salt and pepper.
- In a hot cast iron or non-stick, oven-proof skillet, add the olive oil and swirl around. Add salmon, skin-side down. Gently apply pressure to each fillet then turn down to medium-high. Cook for 4-5 minutes or until salmon skin is crispy. Try not to burn the skin.
- Flip salmon, add butter, garlic, and parsley. Squeeze lemons over fish then drop them in the skillet. Place skillet in oven and roast for 5 minutes. Remove from oven and let rest for 3 minutes.
- Drizzle parsley dill sauce over salmon and serve with your favorite sides.
Notes
- The salmon fillets will naturally release from the bottom of the skillet when they are ready to flip.
- Serve with buttery roasted baby potatoes and a light, fresh cucumber, tomato, and red onion salad.
Keywords: crispy pan-seared salmon, pan-roasted salmon, salmon