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  • Writer's pictureV Blackmoore

Pan Seared Salmon

Salmon is my go to whenever I'm craving a fish dinner. It's such a delicious meat and it's extremely versatile. Salmon is easy to cook, can take on a wide variety of flavours and it's great whether it's baked, seared, grilled or fried.

This Pan Seared Salmon recipe is one that I've perfected a long time ago and it is my fall back when I want something quick and uncomplicated. If you're just getting into cooking or even if you're a boss in the kitchen, this recipe is sure to delight your taste buds.

Be sure to buy fresh salmon. The texture and flavor is so much better than buying frozen packaged fish. This applies to all seafood in my opinion. Another thing you don't want to do is overcook your salmon. It will get hard and dry and frankly, it will be gross... sorry I'm just telling you the truth.


4 salmon fillets

2 tsp Old bay seasoning

1 tsp Garlic powder

Salt and pepper to taste

3 tbsp butter

2 tsp minced garlic

1 tsp dried dill


  1. Squeeze lemon juice over the fillets then rinse with cool running water.

  2. Place on a cutting board or clean flat surface and pat dry with single use paper towel.

  3. Season fillets with old bay, garlic powder, salt and pepper on both sides. Let sit for 10 minutes to absorb seasoning.

  4. In a small bowl, prepare compound butter by combining 6 tablespoons butter, 1 tablespoon minced garlic and 1 teaspoon dried dill. Set aside.

  5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until the oil is shimmering.

  6. Add the salmon to the skillet and sear until golden brown, about 4 minutes, then flip the salmon to the other side for about 4 more minutes or until just cooked through.

  7. Remove from skillet and place on a serving tray or plate, then brush the compound butter over each fillet.

  8. Serve hot with a veggie side like steamed broccoli, grilled asparagus or any vegetable of your choice.


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