Pan-Seared Salmon

By zhanghengshuo

4 Person

25 Minutes

0 Calories

Pan-seared salmon always feels so fancy, but it is really easy to make, and fast! Cherry tomatoes star in this dish, along with marinated mozzarella and oregano. Perfect summer weeknight meal to take advantage of summer tomatoes! The best thing about salmon/fish is how FAST it is to make. It's a simple recipe, cook less than 30 mins from start to finish.

Ingredients

1 tbsp. Fresh oregano, to garnish, optional
12 oz. Marinated mozzarella balls
1/2 cup Pitted Kalamata olives
2 cups Red or yellow cherry tomatoes
2 cloves Garlic, smashed and sliced thin
1 Medium to large shallot, sliced
1 1/2 tbsp. Olive oil
2 tsp. Flour
Pepper
Salt
4 (4-ounce) fresh or frozen salmon filets

Method

01

Thaw the salmon if it is frozen. Use paper towels to dry the salmon on both sides.
02

Season the skin side with salt and pepper (if there's no skin then it doesn't matter.) Sprinkle the filets with about 1 teaspoon of flour.
03

Heat a wide skillet over medium high heat. When it is very hot, add 1 and 1/2 tablespoons oil to the pan.
04

Sear the salmon, skin side down, for about 3-4 minutes, until the bottom is very brown. Before flipping, sprinkle the untreated side of the salmon with salt, pepper, and the other teaspoon of flour.
05

Flip the salmon, adding more oil if necessary. Cook for 1 more minute, maybe 2, just until the salmon is barely starting to flake. Remove to a plate and cover. (I stick mine in the microwave; not on, just to reserve the heat.)
06

Add a little more oil to the pan, if it is dry. Lower the heat to medium and add the shallots. Saute for 1-2 minutes, then add the sliced garlic. Cook for another 1-2 minutes until garlic is fragrant.
07

Wash your tomatoes and use a serrated knife to halve any large ones. Add the tomatoes to the pan. Cook another 3-5 minutes, until the tomatoes begin to soften and a few have popped.
08

Use a knife to half the olives, if you want. Stir them into the pan and turn off the heat. Return the salmon to the pan.
09

When it has cooled down a bit, add the mozzarella balls. You don't want them to melt or even lose their shape, so wait it out. Sprinkle with fresh oregano, or 1-2 teaspoons dried is great too
10

Serve hot! I plated this on a bed of arugula and spinach. Roasted potatoes would be a great side dish.

Related Tags

Pan-Seared Salmon

4.4

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1 tbsp. Fresh oregano, to garnish, optional

12 oz. Marinated mozzarella balls

1/2 cup Pitted Kalamata olives

2 cups Red or yellow cherry tomatoes

2 cloves Garlic, smashed and sliced thin

1 Medium to large shallot, sliced

1 1/2 tbsp. Olive oil

2 tsp. Flour

Pepper

Salt

4 (4-ounce) fresh or frozen salmon filets

03 Method

Step 1

Thaw the salmon if it is frozen. Use paper towels to dry the salmon on both sides.

Step 2

Season the skin side with salt and pepper (if there's no skin then it doesn't matter.) Sprinkle the filets with about 1 teaspoon of flour.

Step 3

Heat a wide skillet over medium high heat. When it is very hot, add 1 and 1/2 tablespoons oil to the pan.

Step 4

Sear the salmon, skin side down, for about 3-4 minutes, until the bottom is very brown. Before flipping, sprinkle the untreated side of the salmon with salt, pepper, and the other teaspoon of flour.

Step 5

Flip the salmon, adding more oil if necessary. Cook for 1 more minute, maybe 2, just until the salmon is barely starting to flake. Remove to a plate and cover. (I stick mine in the microwave; not on, just to reserve the heat.)

Step 6

Add a little more oil to the pan, if it is dry. Lower the heat to medium and add the shallots. Saute for 1-2 minutes, then add the sliced garlic. Cook for another 1-2 minutes until garlic is fragrant.

Step 7

Wash your tomatoes and use a serrated knife to halve any large ones. Add the tomatoes to the pan. Cook another 3-5 minutes, until the tomatoes begin to soften and a few have popped.

Step 8

Use a knife to half the olives, if you want. Stir them into the pan and turn off the heat. Return the salmon to the pan.

Step 9

When it has cooled down a bit, add the mozzarella balls. You don't want them to melt or even lose their shape, so wait it out. Sprinkle with fresh oregano, or 1-2 teaspoons dried is great too

Step 10

Serve hot! I plated this on a bed of arugula and spinach. Roasted potatoes would be a great side dish.

04 Author