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Salmon Sauté
What you need
- Salmon fillet, skin on - up to 1 inch thick at thickest point
- Zest and juice from 1 meyer lemon
- 1 grated garlic clove
- Kosher Salt & Black Pepper
- Olive Oil
- Minced fresh parsley
- Lemon wedges
How to make it
- Remove salmon from refrigerator about 15 minutes before you plan to cook
- Cut salmon into serving size portions
- Rub with lemon zest and garlic on both top and skin side
- Sprinkle with salt & pepper
- Heat oil in sauté pan over medium heat
- When oil ripples, add salmon pieces skin side down
- Cook about 5 minutes, then turn and continue for about 3-4 minutes on top
- Turn again so skin side is down, drizzle with juice from 1/2 the zested lemon
- Continue cooking to desired doneness - test by inserting a fork into the thickest part and twisting to see doneness
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