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Pan Seared Salmon
Ingredients
Pan Seared Salmon
by Chef Patricia DeMauro
Salmon
-
1 – 2 pounds salmon fillets
Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon butter
- 2 tablespoons vegetable oil or cooking olive oil
- 6 cloves garlic
- 1/4 tablespoon ginger
- lemon wedges
Preparation
- Pat salmon fillets dry using paper towels. This helps the salmon not to stick to the skillet and the salmon will get crispy on the outside when cooked.
- Put salt, black pepper, paprika into a bowl and mix well. Then dip each side of the salmon fillets in the seasonings, coating each side with the blend of spice. Then set the salmon aside.
- Preheat skillet for a few minutes to medium heat. Then add oil and butter and heat until oil simmers. Add garlic, ginger and lemon wedges. Place salmon skin side down in skillet and reduce the heat. This way the salmon will cook evenly. Press the fish with a spatula, 10-15 seconds on each side to ensure the skin cooks evenly. Cook salmon 5-7 minutes on each side until each side turns brown.
- With the cooked fillet skin side up, transfer it to a plate. Serve with lemon wedges.
Mangia!
Credits
CHEF
Patricia DeMauro
MUSIC
El Kanatuna by Vinnie DeMasi