I love salmon. I always have. It’s so luscious with its buttery flavor and flaky texture, it really feels like you’re eating a decadent 5-star meal, but now you don’t have to go out to enjoy this fancy treat! If you’ve felt intimidated by cooking fish at home or unsure on how to do it, I’ve got you covered.
There’s really only two main tricks to pan searing salmon. First, make sure to add a good amount of oil to the pan and don’t add the salmon until the skillet is very hot, almost smoking, otherwise the skin will stick. This next tip is probably the most important: don’t flip the fish too early!! The skin of the fish will release from the pan when it’s ready to be flipped. Remember: patience young grasshopper. I like to cook the fish skin side down first until the salmon is almost cooked through, to get the skin nice and crispy. Then I flip it over to finish cooking the top and get that nice salt crust. Is your mouth watering yet? Mine is…
This is a super easy dish to make on the weeknights since it only takes about 15 minutes.
Perfectly Pan Seared Salmon (AIP/ Paleo)
2 6oz salmon filets, skin on
2 TBS coconut oil or olive oil
1 tsp salt, divided
Heat the coconut oil or olive oil in your skillet over medium-high heat until the pan is almost smoking. Add the salmon filets, skin side down, into the pan and season each filet with ½ tsp of salt. Cook the salmon until it’s almost cooked through, about 5 – 6 minutes. Flip the filets over when the skin easily lifts from the skillet and sear the top of each filet for another 3 – 4 minutes or until a nice golden brown crust forms.
Serve with a garnish of fresh herbs (parsley, cilantro, or basil) and a slice of lemon.