Seared Salmon
This seared salmon is a quick stovetop dinner made with tender salmon fillets marinated then pan-seared until golden on the outside and flaky inside.
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
- Pat the salmon dry: Removing excess moisture helps the fillets sear properly and develop a crisp surface.
- Use a hot pan: Let the skillet heat fully before adding the salmon to prevent sticking and ensure even browning.
- Don’t move it too soon: Leave the salmon undisturbed while searing so it forms a golden crust before flipping.
- Watch the cook time: Salmon cooks quickly, remove it as soon as it flakes easily to avoid drying it out.
- Save the pan drippings: Spoon any remaining sauce from the pan over the salmon just before serving for extra flavor.
- Serving Suggestions: We love having this salmon with Garlic Roasted Potatoes and Balsamic Green Beans.
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