Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pan-Fried Salmon
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 43 g
- Saturated Fat
- 8 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 94 mg
- Sodium
- 555 mg
The key to crispy pan-fried salmon is to make sure your oil is hot enough. Drop a few grains of salt into the oil and if it sizzles your pan is ready! We paired the salmon with a vibrant citrus salsa verde that can be made up to a week in advance.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 43 g
- Saturated Fat
- 8 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 94 mg
- Sodium
- 555 mg
Ingredients
Directions
- Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
- Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.
