pan fried salmon

Salmon

Pan-Fried Salmon

Pan-Fried Salmon features salmon fillets cooked in a hot skillet until the skin is crispy and the flesh is tender and juicy. It’s a quick, simple, and flavorful way to enjoy salmon.

Ingredients

juice of 1 lime, plus 1 teaspoon zest
juice of 1/2 lemon, plus 1 teaspoon zest
6 tablespoons olive oil
1/2 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
1/4 cup roughly chopped chives
1 garlic clove
1/2 small shallot, roughly chopped (about 1 ounce)
1 tablespoon drained capers
2 teaspoons granulated sugar
pinch red pepper flakes
four 6-ounce skin-on salmon fillets
kosher salt and freshly ground black pepper

Directions

Add the lime juice, lime zest, lemon juice, lemon zest, 3 tablespoons olive oil, parsley, cilantro, chives, garlic, shallot, capers, sugar and red pepper flakes into the jar of a blender. Pulse the ingredients until they are roughly chopped and begin to come together. Scrape down the sides with a spatula and continue to blend until smooth. Set aside until ready to use or transfer to an airtight container and refrigerate for up to a week.
Season the salmon fillets all over with 1 teaspoon kosher salt and a generous amount of freshly ground black pepper.
Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook untouched until the edges crisp and turn golden brown, about 4 minutes. Flip and continue to cook until firm when pressed, about 3 minutes. Transfer to a serving platter and spoon the salsa verde on top. Serve immediately.