Pan Roasted Salmon

A pan roasted salmon fillet with a golden crisp top and a barely cooked center! It's flaky and so flavorful. Pair with oven roasted beets and citrus quinoa for an amazing everyday lunch or dinner meal.











  • 2,  6-7 ounces salmon fillets (skin off)
  • 1 tablespoon vegetable oil
  • Kosher salt to taste
  • 1 teaspoon cold butter


For the Salmon

  1. About 20 minutes before you are going to cook the salmon, pull it out of the fridge and season liberally with kosher salt on both sides.
  2. Let the salmon sit at room temperature for 20 minutes to allow the salt to penetrate through the salmon.
  3. After 20 minutes, turn your heavy bottomed saute pan on high and add the vegetable oil.
  4. In the meantime, pat the salmon fillets on both sides with a paper towel to dry. Once the pan is hot and the oil is simmering, carefully add the salmon into the pan and gently press flat to ensure the entire bottom side of the fillet is in contact with the pan. This will form that perfectly-even crust without any blotches.
  5. Turn the pan down to medium-low and allow the salmon to cook for about 6 minutes.
  6. Once you see the corners of the salmon that are facedown in the pan turn a deep orange color, add the cold butter and gently swirl it around the pan to coat the salmon.
  7. After about 30 seconds with the butter in the pan, gently flip the salmon onto the other side and turn off the heat. Allow the salmon to sit in the pan for about 2 minutes to gently finish cooking.
  8. Serve with roasted beets and citrus quinoa or you favorite side dishes. Enjoy!

Oven Roasted Beets - get the recipe here!

Citrus Quinoa - get the recipe here!

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