Pan Seared Salmon
Salmon cooked in a hot skillet — honey garlic salmon, garlic butter salmon, seared salmon with green peas, salmon piccata — for fast weeknight dinners.
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Honey Garlic Salmon
My husband's favorite thing to get when we go out is steak and salmon. I had never made salmon before, but figured I'd give it a try. I have chicken Tenders made in the same sticky sauce and thought maybe it'll be good on this. I was right. Like always.
Samantha RobertsonIngredients
- 4 6 ounce Salmon Filets
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 3 tbsp Butter
- 2 tsp Olive Oil
- 6 cloves Garlic minced
- 1/3 cup Honey
- 1/2 cup Brown Sugar
Instructions
- 1Pat salmon dry and then season with salt, pepper, and paprika. Set aside.
- 2Mix honey, brown sugar, and garlic until a paste forms.
- 3Spread mixture to the top of the salmon, skin side down, (if using salmon with skin), and bake salmon until salmon is caramelized and cooked to desired doneness. (We like ours well done and golden)
- 4Garnish with parsley if desired.
- 5Serve with veggies and potatoes!
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Open in Pepper →A Hot Skillet Is All Salmon Needs
Salmon is the fish that saves a weeknight. Four fillets, a hot pan, and about ten minutes, and you have dinner that feels like more work than it was.
Cooks on Pepper reach for these on nights when the oven never got turned on — after work, after practice, when they want something on the table before anyone starts asking.
Every recipe here is a skillet fillet: honey garlic salmon with a sticky glaze, garlic butter salmon, pan-seared salmon piccata with lemon, seared salmon with green peas and red potatoes, and a crispy fillet spooned over massaman curry.
Quick Tips
- 1
Pat the fillets dry
Blot both sides with paper towels before seasoning. Wet fish steams instead of searing, and you lose the crust.
- 2
Start skin side down
Lay the fillet in a hot pan skin side down and press it flat for 10 seconds so it doesn't curl. Give it 4 to 5 minutes without moving it.
- 3
Flip only once
Turn the salmon one time and cook 2 to 3 more minutes. Poking and flipping breaks the fillet apart.
- 4
Add glaze at the end
Honey and garlic burn fast, so stir them in during the last 1 to 2 minutes and spoon the sauce over the top off the heat.
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