Pan-Seared Lemon Garlic Salmon

Nutrition · per serving

Steps

1. 1

   Pat the salmon fillets dry, lightly season both sides with salt and pepper, and evenly distribute the lemon zest on the flesh side.

   2 × 5.3 oz (each ~5.3 oz, total 10.6 oz) Skinless Salmon Fillets1 1/4 tsp (divided) Salt1/2 tsp (divided) Freshly Ground Black Pepper1 tsp (grated) Lemon Zest
2. 2

   In a small bowl, mix together the garlic, red pepper flakes, 2 tbsp of olive oil, and the juice of the lemon. Taste the marinade and add a pinch of salt if needed; brush the fillets with the marinade on the flesh side and let marinate at room temperature for 8–10 minutes.

   2 cloves, finely chopped (approx. 0.3 oz) Garlic1/4 tsp Red Pepper Flakes3 tbsp Olive Oil (for pan and marinade)1 (for juice and zest) Lemon1 1/4 tsp (divided) Salt2 × 5.3 oz (each ~5.3 oz, total 10.6 oz) Skinless Salmon Fillets
3. 3

   Meanwhile, prepare the parsley-lemon salsa: combine parsley, cherry tomatoes, 1 tbsp of olive oil, the remaining lemon juice, and a pinch of salt and pepper in a bowl; taste and adjust seasoning.

   0.7 oz, finely chopped Fresh Parsley5.3 oz, halved Cherry Tomatoes1 tbsp Extra Virgin Olive Oil (dressing)1 (for juice and zest) Lemon1 1/4 tsp (divided) Salt1/2 tsp (divided) Freshly Ground Black Pepper
4. 4

   Heat a large skillet over medium-high heat until very hot, add the remaining 1 tbsp of olive oil to the pan and let it heat until it shimmers (the pan should be lightly smoking).

   3 tbsp Olive Oil (for pan and marinade)
5. 5

   Place the salmon fillets skin-side down (or flesh side down) in the pan, cooking without moving them for 3–4 minutes until a golden crust forms; then carefully flip and cook on the other side for another 3–4 minutes until the flesh is opaque and flakes easily with a fork (internal temperature 125–130 °F for juicy salmon).

   2 × 5.3 oz (each ~5.3 oz, total 10.6 oz) Skinless Salmon Fillets
6. 6

   Remove the fillets from the pan, drizzle with the remaining lemon juice, and let rest for 5 minutes.

   2 × 5.3 oz (each ~5.3 oz, total 10.6 oz) Skinless Salmon Fillets1 (for juice and zest) Lemon
7. 7

   Distribute the arugula on plates, top with the parsley-lemon salsa (from step 3), and arrange the salmon fillets on top; serve with optional lemon slices and a pinch of red pepper flakes if desired.

   2.8 oz Arugula5.3 oz, halved Cherry Tomatoes0.7 oz, finely chopped Fresh Parsley2 × 5.3 oz (each ~5.3 oz, total 10.6 oz) Skinless Salmon Filletsas needed Lemon Slices for Serving (optional)1/4 tsp Red Pepper Flakes

Origin & History

Pan-fried salmon with citrus and herbs is a classic Mediterranean concept that combines fresh ingredients with quick preparation. Variations with garlic and chili are common along the Mediterranean coast and have become everyday techniques.