Pan Seared Salmon
This creamy Pan Seared Salmon recipe makes a restaurant-quality dinner featuring flaky salmon smothered in a creamy sauce, and it's all ready in 30 minutes!
Servings: 4 Serves
Ingredients
- 2 to 3 tablespoons vegetable oil
- 4 (4 to 5 ounces each) skin-on salmon fillets
- salt and fresh ground black pepper, to taste
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups halved cherry tomatoes
- 6 ounces baby spinach
- ½ cup evaporated milk, you can also use half & half or heavy cream
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oil in a large skillet set over medium-high heat.
- Pat dry the salmon fillets with paper towels, then season them with salt and pepper and transfer them to the skillet, skin-side down.
- Cook for about 5 to 8 minutes or until browned and cooked about three-quarters of the way through. The cooking time will depend on the thickness of the salmon.
- Flip over and cook for 2 to 3 more minutes or until cooked through; remove from skillet and set aside. Add more oil as needed.
- Add butter to skillet and melt over medium heat. Stir in the garlic and cook for 20 seconds, stirring very frequently.
- Stir in the cherry tomatoes and season with salt and pepper. Continue to cook for 1 to 2 minutes or until tomatoes begin to soften.
- Add in the spinach and cook for 1 minute or until the spinach is beginning to wilt.
- Whisk in the evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer. Reduce heat to low and cook for 2 minutes.
- Add the salmon fillets back to the skillet and continue to cook for 3 minutes or until the salmon is heated through.
- Remove from heat.
- Spoon sauce over each fillet and serve.
Notes
- Dry the Fillets: Pat the salmon dry with paper towels to remove excess moisture.
- Use a Non-Stick or Cast Iron Skillet: These pans best achieve a good sear without sticking.
- Oil: Use an oil with a high smoke point, like canola or vegetable oil. Don't use olive oil.
- Doneness: Use an instant-read meat thermometer to check for doneness. Salmon is cooked through when its internal temperature registers at 145˚F.
Nutrition
Calories: 328kcal | Carbohydrates: 8g | Protein: 29g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 250mg | Potassium: 964mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4675IU | Vitamin C: 30.9mg | Calcium: 146mg | Iron: 2.7mg
