November 22, 2021

Pan Roasted Salmon

Pan Roasted Salmon

We are so excited to bring you this everyday meal! It's delicious, fresh and full of nutrients. I absolutely love salmon and while Jamie tends to be a bit of a salmon “snob” (he only likes smoked salmon or wild caught salmon), I love all salmon and for good reasons!

Now, pair this pan roasted salmon with roasted beets and citrus quinoa that is high in fiber, protein and has essential amino acids and you have yourself a true nutrient powerhouse meal. The best part? It tastes pretty darn delicious!  

Ingredients for a pan roasted salmon

To make the best pan roasted salmon, you only need four key ingredients. While you can of course get creative and add other flavors and spices to the salmon, use the below ingredients as a base and as you start cooking salmon more, add what you like! Here's your grocery list:

  • Salmon fillets (skin off)
  • Vegetable oil
  • Kosher salt
  • Cold butter

You can take a look here for the oven roasted beets and here for the citrus quinoa!

Tips for making pan roasted salmon

Making pan roasted salmon isn't difficult but what can be tricky is getting that crispy top we all love with a tender and perfectly cooked center. The reason why pan roasting is a great option for salmon is because it allows you to showcase the beautiful texture in the meat. When properly pan roasted, the salmon fillet will have a beautiful spectrum of textures that scales from the crispy and salty crust on the top side, down to an almost custard-like interior where the fish will be barely cooked.

  1. Don't move the salmon around: When you pan roast the salmon, resist the urge to move the salmon at this point. Letting them sit, untouched is what allows that deep-colored crust to form.
  2. Turning the heat off: You barely want to cook the bottom side of the salmon, which is why we turn off the heat after flipping. This will yield a soft and subtile center.

We love serving the salmon on top of the chilled citrus quinoa mixed in with a bit of arugula and sliced roasted beets. Give it a try and let us know how it turned out!

Cheers and eat well!

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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August 16, 2021
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