Pan Seared Salmon And Chips Recipes

PAN SEARED SALMON

Steps:

• In a small mixing bowl, add your grated ginger, soy sauce, and sesame oil and mix well. Add your salmon fillets and coat each side in the sauce.
• Heat a large, non-stick pan with coconut oil. When hot, add your salmon fillet, skin side down. Sauteed for 5 minutes, before flipping and cooking for a further 5 minutes.
• Remove the salmon from the pan and let sit for 1 minute, before serving.

PAN SEARED SALMON II

Steps:

• In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
• In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
• In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.

PAN SEARED SALMON I

Steps:

• Preheat a large heavy skillet over medium heat for 3 minutes.
• Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
• Transfer salmon to individual plates, and garnish with lemon slices.

PAN SEARED SALMON

Steps:

• Heat the olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper to taste.
• Place the salmon fillets, skin side up, in the pan. Cook undisturbed for 5 minutes, or until a golden brown crust forms.
• Carefully flip the salmon and cook for an additional 5-6 minutes or until fish is opaque and easily flakes.
• Remove the salmon from the pan. Add the butter to the pan and melt.
• Add the garlic to the pan and cook for 30 seconds, stirring constantly. Stir in the lemon juice and salt and pepper to taste.
• Place the salmon back in the pan. Spoon the sauce over the top.
• Sprinkle the parsley over the salmon, then serve.

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

PAN-SEARED CRISPY SALMON

Steps:

• 1. Season the fish on both sides with salt and pepper. Heat 3 tablespoons of the olive oil in a saute pan. Place the salmon, skin-side down, in the pan and cook (without moving the fish) until the skin is crispy, about 4 to 5 minutes. Reduce the heat, turn the salmon, and continue to cook for another 3 to 4 minutes.
• 2. Meanwhile, heat the remaining tablespoon oil in another saute pan over medium heat. Add the garlic, shallots, and leek; saute for 3 to 5 minutes until the leak begins to soften.
• 3. Add the cannellini beans and the wine; bring to a gentle simmer. Add the butter. Season to taste with salt and pepper.

PAN SEARED SALMON AND "CHIPS"

Steps:

• For the Fillets:.
• Heat Olive Oil in a small pan over medium heat.
• Lightly sprinkle seasonings over meat side of the fillet.
• Place Salmon meat side down in hot oil to sear flavorings into fillet. 2-3 minutes.
• Using tongs carefully flip Salmon to skin side down. Reduce heat to low/simmer and put lid over the pan.
• Let cook until meat is tender and flakes easily 5-10 minutes for thin fillets, longer if using thick cut fillet.
• Making more than one serving is simple and easy, just use a bigger pan! If making a bigger batch of these heat oven to 350, and once the fillet is seared place on a non stick pan with edges, once all fillets are seared place in oven for 5-10 minutes or so to finish the cooking!
• For the Chips:.
• Wash potato and slice into rounds.
• Place in microwave safe bowl and add butter, cover and microwave on high for aprox 4-5 minutes, or until all rounds are tender when pricked with fork.
• Toss rounds with BBQ seasoning (to taste) and Sea Salt.

PAN SEARED SALMON

Steps:

• Pat the salmon filets with a paper towel on all sides to remove excess moisture. This step is very important for a crispy exterior. Season with salt and pepper.
• Heat the olive oil over medium high heat in a large skillet. Place the salmon in the skillet, skin side up. Cook without moving the pan for 4-5 minutes until a golden exterior crust forms.
• Carefully flip the salmon and cook another 4-6 minutes until the fish is cooked to your liking. Remove the fish and set it aside.
• Add the butter and garlic to the pan. Cook for about 1 minute until garlic is fragrant.
• Remove from heat. Stir in lemon juice and parsley. Pour sauce over the salmon and serve.

PAN SEARED SALMON RECIPE

Steps:

• Place the salmon fillets on a plate. Rub 1/2 tablespoon olive oil on the fillets.
• Top salmon fillets with oregano, paprika, black pepper, salt, garlic and lemon juice. Let it sit for 15 minutes.
• Heat one tablespoon olive oil in a non stick pan over medium heat.
• Once the oil is hot, place the salmon fillets skin side down in the pan. Sear untouched for about 4 minutes until the skin side starts looking opaque.
• Flip and sear the other side until cooked.

PAN SEARED SALMON FILLETS

Steps:

• Preheat oven to 350. Heat a medium ovenproof nonstick skillet over medium-high heat. Add olive oil. Pat salmon dry with paper towels. Season the flesh-side of the salmon with salt. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 5 minutes. Turn and transfer to oven and cook until a cake tester or tip of a paring knife is just warm to the touch when inserted into the middle of the salmon; about 5 minutes for medium-rare and 9 minutes for fully cooked through. Let rest for 2 minutes and serve immediately topped with a pat of butter.