Pan Grilled Salmon Recipe

Ever had one of those days where you crave something delicious and impressive but totally achievable with stuff you already have in the kitchen? Let me walk you through the easiest, yet most delightful pan-seared salmon recipe that might just become your next culinary obsession.

I love how the combination of flavor and nutrition comes together so effortlessly in pan-grilled salmon. I like to use olive oil to coax out the natural richness of the salmon, while a sprinkle of salt, freshly ground black pepper, and paprika give it that álláh líèrdò depth (

Pan Grilled Salmon Recipe Ingredients

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Salmon: Rich in omega-3 fatty acids, promoting heart health and brain function.

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Olive Oil: Contains healthy monounsaturated fats, beneficial for cardiovascular health.

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Lemon: Adds a citrusy brightness, providing vitamin C for immune support.

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Garlic: Known for its anti-inflammatory properties and boosts immunity.

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Dill: Offers a fresh, herbal note, packed with antioxidants and vitamins.

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Paprika: Enhances flavor with a mild spice, rich in vitamins A, E, and iron.

Pan Grilled Salmon Recipe Ingredient Quantities

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon, cut into wedges
• 2 cloves garlic, minced
• 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
• 1 teaspoon paprika
• 1 tablespoon fresh parsley, chopped (optional)

How to Make this Pan Grilled Salmon Recipe

1. Prepare the Salmon:
Dry the salmon fillets with paper towels. This ensures they will sear nicely in the pan.

2. Season the Fillets:
Coat each fillet with olive oil on both sides. Season with salt, freshly ground black pepper, and paprika.

3. Preheat the Pan:
Preheat a large skillet or grill pan over medium-high heat. To prevent food from sticking, add a bit of olive oil to the pan.

4. Cook the Salmon:
Put the salmon fillets in the skillet, skin-side down. Don’t move them for about 4-5 minutes until they become crispy.

5. Flip the Fillets:
Delicately turn the fillets and reduce the burner to medium. If the thickness of the slabs allows, simmer for another 3-5 minutes, waiting until the fish can be pried apart with a fork and is no longer translucent.

6. Add Flavor:
In the last minute of cooking, add minced garlic and dried or fresh dill to the pan. Spoon the garlic and dill over the salmon as it finishes cooking.

7. Remove and Rest:
Move the salmon to a plate and allow it to rest for a few minutes. This gives the juices a chance to redistribute themselves throughout the fillet.

8. Garnish with Lemon:
Fresh lemon juice should be squeezed over the salmon fillets to increase flavor. The lemon wedges can be used for additional garnish.

9. Optional Garnish:
Add sprigs of fresh parsley, chopped fine, to the top of the dish to provide an added burst of color and flavor.

10. Serve:
Pan-fried salmon should be served hot, with extra lemon wedges to the side. Enjoy!

Pan Grilled Salmon Recipe Equipment Needed

1. Paper towels
2. Large skillet or grill pan
3. Tongs or spatula
4. Fork
5. Knife
6. Cutting board
7. Measuring spoons
8. Small bowl or plate for resting salmon

FAQ

• Q: Can I use frozen salmon for this recipe?A: You can use salmon that has been frozen. Just be sure to completely thaw it before cooking for the best results.
• Q: Is there a substitute for olive oil?A: Yes, if you prefer, you can use a different vegetable oil, such as canola or avocado oil.
• Q: How do I know when the salmon is fully cooked?A: The salmon is finished when it flake easily with a fork and has an interior temperature of 145°F (63°C).
• Q: Can I use fresh herbs instead of dried dill?A: Yes, adding fresh dill is a fantastic way to replace dried dill. When substituting, use about 1 tablespoon of fresh dill if the recipe calls for dried dill.
• Q: What can I serve with the pan-grilled salmon?A: Some excellent side choices include fresh salads, rice, or steamed vegetables.
• Q: How long should I marinate the salmon?In this recipe, the salmon is un…

Pan Grilled Salmon Recipe Substitutions and Variations

Sunflower oil or avocado oil can be used instead of olive oil.
Lemon: If needed, lime wedges or a splash of white wine vinegar can take the place of lemon.
Garlic: You can use 1/2 teaspoon of garlic powder in place of fresh garlic.
Dill: Tarragon or fennel fronds can serve as substitutes for dill.
Paprika: For a different flavor profile, you can use smoked paprika or cayenne pepper.

Pro Tips

1. Patience with the Sear To ensure a perfectly crispy skin, resist the urge to move the salmon while it sears skin-side down. This allows it to develop a golden crust, making it easier to flip without sticking.

2. Temperature Matters Bring the salmon to room temperature before cooking. This helps the fillets cook evenly throughout, preventing overcooked edges and undercooked centers.

3. Herb Infusion Instead of adding the dill and garlic just at the end, consider blending them with the olive oil during the seasoning step. This deeper infusion will impart richer flavors as the salmon cooks.

4. Control the Heat After flipping the salmon, reduce the heat to medium. This gentler cooking helps to avoid drying out the fillets and allows the flavors to meld more effectively.

5. Rest for Juiciness Letting the salmon rest for a few minutes before serving is crucial. This brief pause allows the internal juices to settle, resulting in a moist and flavorful bite.