How to Pan Sear salmon Recipe
How to Pan Sear salmon
Everyone in the Pacific Northwest should know how to perfectly pan sear our favorite catch—salmon! These easy-to-follow steps work for any variety—Sockeye, Coho, or the most prized, King. Serve this version with Mediterranean herbs alongside Fattoush, a summery Mediterranean bread salad.
- 4 (1-inch thick) King or Sockeye salmon fillets, pin bones removed
- 1 tsp fresh oregano, chopped
- 1 tsp fresh marjoram, chopped
- Salt and pepper
- 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
- Season salmon with salt and pepper on both sides. With flesh side up, sprinkle with herbs and press them slightly into the fish.
- In a well-seasoned skillet or a nonstick pan, heat the oil over medium high heat. You can tell the oil is hot when it starts to make ripples in the pan. Be careful that it doesn't smoke before you add the fish.
- Place the salmon in the pan, flesh side down and cook for 3 minutes or until slightly golden. Flip and cook uncovered for an additional 3 minutes. The salmon should start getting opaque on the sides; cover and cook for 3 more minutes.
- After 9 minutes total, the salmon should start to flake but be slightly pink in the center. If you prefer it more done, cover it and check every 2 minutes until desired doneness.
- Cook's Tip:
- We prefer King salmon, especially from the Copper or Yukon River, with very little seasoning, just salt and pepper and simple herbs or lemongrass. However, there are many different rubs or marinades you can try when cooking salmon. It pairs well with lemon, teriyaki, and curry—experiment and find your favorite! We carry a vast selection of rubs and marinades.
- Out of a concern for safety, the USDA recommends cooking fish to an internal temperature of 145°F.