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Salmon Sauté

What you need

  1. Salmon fillet, skin on - up to 1 inch thick at thickest point
  2. Zest and juice from 1 meyer lemon
  3. 1 grated garlic clove
  4. Kosher Salt & Black Pepper
  5. Olive Oil
  6. Minced fresh parsley
  7. Lemon wedges

How to make it

  1. Remove salmon from refrigerator about 15 minutes before you plan to cook
  2. Cut salmon into serving size portions
  3. Rub with lemon zest and garlic on both top and skin side
  4. Sprinkle with salt & pepper
  5. Heat oil in sauté pan over medium heat
  6. When oil ripples, add salmon pieces skin side down
  7. Cook about 5 minutes, then turn and continue for about 3-4 minutes on top
  8. Turn again so skin side is down, drizzle with juice from 1/2 the zested lemon
  9. Continue cooking to desired doneness - test by inserting a fork into the thickest part and twisting to see doneness

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