Seared Salmon
Seared Salmon is a delicious and light salmon recipe that is great option for a family dinner. With tender salmon fillets seared with a golden brown crispy skin, this makes a delicious go-to recipe for a weeknight meal. Serve this healthy meal with a side arugula salad, over rice, or with pasta.
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Fresh salmon is some of the most delicious seafood you can get, and this is such a basic recipe. Perfect pan-seared salmon isn't hard to make. Learning to sear on salmon is a great way to develop this simple cooking technique. A good sear will leave your salmon filets with a golden brown crispy skin and a fantastic flavor.
Why You'll Love this Recipe:
Flavor-Packed Marinade: The soy sauce, honey, garlic, and olive oil create a marinade that infuses every bite of salmon with delicious, well-balanced flavor.
Locked-In Goodness: Searing the salmon in a thin layer of oil ensures that all the savory marinade flavors are sealed in, resulting in tender, juicy fish.
Healthy & Simple: With minimal ingredients and lean protein, this dish is both low-calorie and restaurant-worthy-perfect for a health-conscious meal.
Even Cooking Is Key: Ensuring the salmon fillets are of even thickness guarantees quick, uniform cooking, preventing undercooked or overcooked spots.
Versatile Serving Options: Serve the seared salmon with a light arugula salad for a refreshing meal, or add roasted red potatoes for a more substantial side.
Ingredients to Make Seared Salmon:
- fresh salmon. Use 2 pounds of fresh, wild-caught salmon fillets for optimal flavor and texture. If fresh salmon isn't available, you can substitute with frozen just thaw overnight.
- garlic clove. Freshly minced garlic has the most flavor but if you're short on fresh garlic, ½ teaspoon garlic paste or a light dusting of garlic powder can be used.
- honey. This natural sweetener balances the savory and spicy elements of the marinade.
- soy sauce. For a gluten-free or paleo-friendly version, consider substituting with tamari or coconut aminos.
- butter. For those avoiding dairy, ghee or a high-quality coconut oil are excellent alternatives.
- olive oil. Avocado oil is a great substitute if you prefer a higher smoke point or a more neutral flavor.
How to Make Seared Salmon:
- In a small bowl, whisk together the soy sauce, honey, olive oil, and minced garlic until well combined.
- Place the salmon fillets in a resealable plastic bag, shallow dish, or container. Pour the marinade over the salmon, ensuring each fillet is evenly coated.
- Seal the bag or cover the dish with plastic wrap and refrigerate for 15-30 minutes. For a more intense flavor, marinate for up to 1 hour. Avoid marinating longer than 2 hours, as the acidic soy sauce can break down the fish too much.
- Heat the butter and olive oil in a large skillet over medium-high heat. Place the salmon fillets in the hot pan, skin-side down (if the skin is on). Sear salmon for 3-4 minutes, without moving, until the skin is crispy and dark but not burnt.
- Carefully flip the salmon fillets and cook for another 2-3 minutes on the other side. Remove the salmon from the pan and serve.
Recipe Notes & Tips:
- Marinating for Flavor: The soy-honey marinade infuses the salmon with a perfect balance of sweet and savory notes. For a deeper flavor, marinate for 15-30 minutes; longer than 2 hours may compromise the texture.
- Even Fillet Thickness: Ensure that the salmon fillets are of even thickness for uniform cooking. This helps prevent some pieces from being undercooked while others are overdone.
- Skin-On Tip: If using skin-on salmon, sear the skin side first. This not only crisps up the skin beautifully but also makes flipping the fillets easier.
- Watch Closely: Salmon cooks quickly, so keep an eye on it. The fillets should be opaque and flake easily with a fork when done.
- Extra Flavor Boost: Just before serving, add a squeeze of fresh lemon juice or a sprinkle of sesame seeds to enhance the overall flavor.
Serving Suggestions:
How to Store:
- Refrigeration: Store the salmon in an airtight container in the refrigerator for up to three days.
- Freezing Option: For longer storage, place the cooled salmon on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe container. It can be kept frozen for up to 2 months.
- Thawing & Reheating: Thaw frozen salmon overnight in the refrigerator and reheat gently in the oven covered with foil at 350 degrees to preserve moisture and texture.
FAQs:
The salmon should become opaque and flake easily with a fork when fully cooked.
Make sure the fillets are of even thickness, so they cook uniformly without some parts being undercooked or overdone.
Yes, and if using skin-on salmon, sear the skin side first to achieve a crispy texture and make flipping easier.
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Seared Salmon
Ingredients
Instructions
- In a small bowl, whisk together the soy sauce, honey, olive oil, and minced garlic until well combined.
- Place the salmon fillets in a resealable plastic bag, shallow dish, or container. Pour the marinade over the salmon, ensuring each fillet is evenly coated.
- Seal the bag or cover the dish with plastic wrap and refrigerate for 15-30 minutes. For a more intense flavor, marinate for up to 1 hour. Avoid marinating longer than 2 hours, as the acidic soy sauce can break down the fish too much.
- Heat the butter and olive oil in a large skillet over medium-high heat. Place the salmon fillets in the hot pan, skin-side down (if the skin is on). Sear for 3-4 minutes, without moving, until the skin is crispy and dark but not burnt.
- Carefully flip the salmon fillets and cook for another 2-3 minutes on the other side. Remove the salmon from the pan and serve.
Nutrition
Notes
-
- Marinating for Flavor: The soy-honey marinade infuses the salmon with a perfect balance of sweet and savory notes. For a deeper flavor, marinate for 15-30 minutes; longer than 2 hours may compromise the texture.
- Even Fillet Thickness: Ensure that the salmon fillets are of even thickness for uniform cooking. This helps prevent some pieces from being undercooked while others are overdone.
- Skin-On Tip: If using skin-on salmon, sear the skin side first. This not only crisps up the skin beautifully but also makes flipping the fillets easier.
- Watch Closely: Salmon cooks quickly, so keep an eye on it. The fillets should be opaque and flake easily with a fork when done.
- Extra Flavor Boost: Just before serving, add a squeeze of fresh lemon juice or a sprinkle of sesame seeds to enhance the overall flavor.
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Still no Worcestershire sauce listed. So how much? Guess I'd just start with a tablespoon or two for the marinade, but it would be nice to know what you recommend.
Why did the Worcestershire sauce get taken off this recipe?
Hi, that is a mistake. I will fix it, thank you for bringing it to my attention.
Simple ingredients but such good flavor!! Thanks for the recipe