Pan Seared Salmon
Whenever we are at seafood restaurants I try to get my kid to venture beyond fish sticks into “real” fish. This was our first attempt to cook fish together. He was totally into the idea of helping, but I’m not gonna lie – he refused to taste it. I’ll keep telling myself that exposing him to the fish will eventually make him want to try it!
Prep Time: 25 mins (largely unattended) Cooking Time: 10 mins
Ingredients:
2 salmon filets (6 to 8 oz each)
2 lemons
1 teaspoon chives (chopped)
fresh ground pepper
sea salt
1 tablespoon olive oil
1 tablespoon water
Place the salmon fillets in a square baking dish skin side down. Squeeze juice of entire lemon over salmon and add fresh ground pepper and sea salt and let sit for 20 minutes. Heat oil in in a non-stick skillet on medium-high. Cook the salmon, skinside down for 3 or 4 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan. Reduce the heat to medium-low. Add water and cover the pan and cook until the salmon is cooked through. The skin should be crisp and the flesh medium. Slice remaining lemon and garnish each salmon filet with 2 pieces of lemon and chives.
- Squeezing lemon.
- Sea salting.
- Pan searing.
- Pan seared salmon.
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