Pan-Seared Salmon: Perfect Pairing Ideas

Pan-seared salmon is a versatile dish that can be paired with a variety of sides. While the salmon itself is simple to prepare, achieving the perfect sear and a tender, flaky interior requires attention to a few key details.

The first step to achieving the perfect pan-seared salmon is to use the right equipment. A heavy-bottomed pan, such as stainless steel or cast iron, is ideal for achieving a crispy exterior. It is also important to ensure that the pan is very hot before adding the salmon, as this will help to create a golden crust.

The salmon itself should be patted dry and brought to room temperature before cooking. This will help the fish cook more evenly and prevent it from sticking to the pan. Seasoning the salmon with salt and pepper just before adding it to the pan will enhance its flavour without drawing out moisture.

When cooking the salmon, it is best to sear the flesh side first, as this will give the salmon a beautiful presentation. Leaving the salmon undisturbed for a few minutes on each side will help create the perfect crust.

To take your pan-seared salmon to the next level, you can add a delicious garlic butter sauce. Simply melt butter in the pan and add garlic, lemon juice, and fresh herbs. This sauce adds a silky, buttery finish to the dish.

Pan-seared salmon is a quick and easy dish that can be ready in less than 30 minutes. With its crispy exterior and tender interior, it's sure to impress and can be paired with a variety of sides.

Pan-seared salmon with garlic butter sauce

Ingredients for four servings:

• 4 salmon fillets (6-8 ounces each) with skin on
• 1/2 teaspoon kosher salt plus a few extra pinches
• 1/4 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1/2 tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
• 1 lemon cut into wedges
• Chopped fresh parsley, basil, or dill for serving (optional)

Method:

Remove the salmon from the refrigerator and let it stand at room temperature for a minimum of 10 minutes. Use a paper towel to pat the fillets very dry on both sides.

Heat the butter and oil in a 12-inch cast-iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, which should take about 3 minutes. It is important that the pan is very hot before you add the salmon, or it won't crisp properly.

Just before adding the salmon to the pan, season the flesh side with 1/2 teaspoon salt and pepper.

Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.

Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, which should take around 5 to 6 minutes.

With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let it cook for another 30 seconds or so, then try again.

Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking. Remove to a plate and let rest for 5 minutes.

Finally, squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

Tips:

• The best pan for salmon is one with a heavy bottom that you can heat to a high temperature and that conducts heat evenly.
• Get a fish spatula. This long, flexible spatula is useful for turning the salmon fillets and preventing them from falling apart.
• Making pan-seared salmon with the skin on insulates it and makes it more difficult to overcook.
• Let the salmon come to room temperature before cooking. This ensures that the insides finish cooking at the same time the outside is crisp so that you do not overcook the fish.
• Be sure to pat the fillets dry with paper towels before adding them to the pan. Water is the enemy of well-seared salmon.
• Season the salmon immediately before cooking. Salt will draw moisture out of the fish, so wait to season it until just before you add it to the pan.
• Wait for your pan to reach medium-high heat before adding the salmon. You know your pan is ready when a drop of water dances and sizzles on the surface.
• For a crispy, golden crust, sear the flesh side of the salmon first and serve it with the skin on the bottom.
• Do not disturb the salmon while it cooks on each side. It's tempting to peek, but you won't get that crispy exterior.
• When the salmon is done cooking, it will release easily from the pan. If it's sticking, it may need another minute or so.

Pan-seared salmon with lemon garlic butter sauce

Ingredients:

• Salmon fillets (skinless or skin-on)
• Salt
• Pepper
• Olive oil
• Butter
• Lemon
• Garlic
• Parsley
• White wine (optional)

Method:

Firstly, pat dry the salmon fillets with paper towels and bring them to room temperature. Season the fillets with salt and pepper and squeeze lemon juice over them.

Next, heat butter and oil in a large cast iron or stainless steel skillet over medium-high heat. Once the butter is foaming, season the flesh side of the salmon with salt and pepper and carefully place the fillets in the skillet, skin-side up. Sprinkle the skin side with a pinch of salt.

Let the salmon cook undisturbed for about 5-6 minutes, or until the flesh is cooked about 3/4 of the way up the fillet. Then, carefully flip the fillets and cook for a further 2-4 minutes, until the salmon is done to your liking.

Finally, plate the salmon and drizzle with lemon garlic butter sauce. Sprinkle with chopped parsley and serve hot or at room temperature.

Tips:

• Use a fish spatula to carefully flip the fillets and prevent them from falling apart.
• For a dairy-free option, omit the butter and use an additional tablespoon of oil.
• For a richer sauce, add an extra tablespoon or two of butter.
• To add a gourmet touch, add a splash of white wine to the sauce.
• Serve with grilled asparagus, sautéed green beans, creamy mashed potato, or steamed rice.

Pan-seared salmon with vegetables

Ingredients:

• 4 (6-ounce) salmon fillets, skin on
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
• 1 lemon, cut into wedges
• Chopped fresh parsley, basil, or dill, optional for serving
• Your choice of vegetables (see suggestions below)

Method:

First, remove the salmon from the refrigerator and let it stand at room temperature for a minimum of 10 minutes. Use a paper towel to pat the fillets dry on both sides.

Heat the butter and oil in a 12-inch cast-iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides (about 3 minutes). It is important that the pan is very hot before adding the salmon, or it won't crisp properly.

Just before adding the salmon to the pan, season the flesh side with salt and pepper.

Carefully place the fillets in the skillet, skin-side up, lowering them down and away from you to protect yourself from any splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.

Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet (about 5 to 6 minutes).

Using a fish spatula or a similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely needs a little longer. Let it cook for another 30 seconds or so, then try again.

Reduce the heat to medium and cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking. Remove to a plate and let rest for 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

Suggested Vegetables:

• Grilled broccoli
• Sauteed spinach
• Roasted mushrooms
• Air fryer zucchini
• Roasted tomatoes
• Grilled asparagus
• Buttery sauteed green beans
• Cucumber salad
• Zucchini casserole

Pan-seared salmon with rice

Ingredients for two servings:

• Two 6-ounce salmon fillets
• One tablespoon of extra-virgin olive oil
• Half a teaspoon of kosher salt
• Freshly ground black pepper
• One cup of cooked short-grain white or brown rice

Optional ingredients:

• Lemon wedges
• Chopped fresh parsley, basil, or dill
• White wine
• Grilled broccoli, sautéed spinach, roasted mushrooms, air fryer zucchini, or roasted tomatoes
• Crockpot mashed potatoes, scalloped potatoes, or oven-roasted potatoes

Method:

Start by removing the salmon from the refrigerator and letting it rest at room temperature for about 10 minutes. Blot the fillets with a paper towel to ensure they are completely dry. Heat the olive oil in a 12-inch cast-iron or heavy stainless steel skillet over medium-high heat until it shimmers. Just before adding the salmon to the pan, season the flesh side with salt and pepper.

Place the salmon fillets in the skillet, skin-side up, and sprinkle a pinch of salt on the skin. Let the salmon cook undisturbed for about 5-6 minutes, or until the flesh appears three-quarters cooked. Carefully flip the fillets and cook for an additional 2-4 minutes, depending on your desired doneness. Transfer the salmon to a plate and let it rest for 5 minutes.

While the salmon is resting, prepare the rice according to the package instructions. Fluff the rice with a fork and set aside.

Finally, assemble the dish by dividing the rice and salmon into two bowls. Squeeze some lemon juice over the salmon, if desired, and sprinkle with fresh herbs. Enjoy your delicious and nutritious meal!

Pan-seared salmon with pasta

Ingredients for two servings:

• 2 salmon fillets (with or without skin)
• Salt and pepper, to taste
• Olive oil, for cooking
• 1 tablespoon of unsalted butter (optional)
• 1 shallot, finely chopped
• 1 clove of garlic, minced
• 1/4 cup of dry white wine (or fish/vegetable stock)
• 1/2 cup of heavy cream
• 1 lemon
• 3 tablespoons of coarsely chopped parsley
• Lemon wedges, to serve
• Spaghetti for two

Method:

Firstly, season the salmon fillets with salt and pepper and rub with olive oil. Heat a non-stick frying pan to a medium-high temperature and place the salmon fillets, presentation side down, in the pan. For a crisp exterior and tender interior, cook the salmon for 3 minutes on the presentation side, then flip and cook for a further 2 minutes. If you prefer a firmer finish, cook each side for an additional 2 minutes. Transfer the salmon to a warm plate and cover with foil.

Next, add the shallot to the pan and gently fry until softened. Add the garlic and stir for 30 seconds. Pour in the wine and scrape any browned bits from the bottom of the pan. After a minute, add the lemon juice and cream, and heat through. Add the parsley and season with salt and pepper to taste.

Finally, add the cooked spaghetti to the pan and toss through. Serve with the seared salmon, a garnish of parsley, and lemon wedges.

Tips:

• This recipe works well with skin-on or skin-off salmon fillets. If you are using skin-on salmon, start by cooking the salmon skin-side down to achieve a crispy skin.
• To prevent the salmon from sticking to the pan, ensure it is patted dry with a paper towel before cooking, and bring it to room temperature beforehand.
• For a lighter dish, replace some of the spaghetti with courgetti (zucchini strips).

Frequently asked questions