Pan Seared Salmon
Seared salmon creates a crispy bottom layer, sort of like a cross between a potato chip, bacon, and crispy fried chicken. Yeah…it’s that good! And the best part: the skin is loaded with omega-3 fatty acids, which are good for brain and heart health.
Servings Prep Time
26-ounce servings 5minutes
Cook Time
8minutes
Servings Prep Time
26-ounce servings 5minutes
Cook Time
8minutes
Ingredients
  • 1tbsp. avocado oil
  • 26-ounce salmon filletswild or sustainable farm-raised, such as Verlasso salmon
  • 1tbsp. Kerrygold butter, melted
  • 1tsp. dried minced garlic
  • 1tsp. onion powder
  • 1 tsp. smoked paprika
  • 2tsp. sesame seeds
  • sea salt and fresh ground pepper to taste
Instructions
  1. Pat both sides of salmon with paper towel and set aside. Add avocado oil to a large skillet and preheat for 2-3 minutes on medium heat. Combine garlic through sea salt and pepper in a small bowl then transfer to a plate.
  2. Brush both sides of salmon with melted butter and press each side into the spice mix.
  3. Raise the heat to medium-high and cook skin side up for 3-4 minutes. Carefully flip over and cook for an additional 4 minutes. See RECIPE NOTE below for information on how to tell if your salmon is done.
Recipe Notes

I recommend cooking your salmon to medium– anything more will make it too firm and dry. The easiest way to tell if it’s done cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes easily, remove it from the heat…it’s done!