Pan Seared Salmon Filets
Pan seared salmon filets have a crispy skin, flaky inside, and a flavorful zesty buttery sauce.
Servings: 4
Calories: 233
Equipment
Ingredients
- 1 pound salmon 4 filets, skin on (about 4 ounces each)
- 1 Tablespoon lemon pepper seasoning
- ¼ -½ teaspoon paprika
- 1 Tablespoon fresh dill
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 2 cloves garlic minced, or 1 teaspoon garlic powder
- 1½ Tablespoon lemon juice
- 1 lemon cut in half
- salt and freshly ground black pepper to taste
Instructions
- Season both sides of salmon with lemon pepper seasoning and paprika. Sprinkle the top of the salmon with dill.
- Heat a medium skillet on medium high heat. Add oil, butter, garlic, and lemon juice to the skillet.
- To the skillet, add salmon, skin side down, and sear for 3-6 minutes or until the skin is nicely browned and the salmon reaches an internal temperature of 145°F.
- Remove skillet from heat and squeeze one lemon half over the salmon.
- Plate filets, squeeze with the other lemon half, and season with salt and pepper to taste before serving.
Notes
- Leftovers will keep in an airtight container in the refrigerator for 3 days and 1 month in the freezer.
Nutrition
Calories: 233 | Carbohydrates: 4g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 74mg | Potassium: 629mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg