Pan Seared Salmon

Crispy skin pan-seared salmon seasoned with garlic, oregano, and paprika. Quick and easy recipe perfect for healthy dinners, served with lemon and arugula.

Ingredients

• 1 1/2 tbsp dried oregano
• 1 tbsp garlic powder
• 3/4 tsp paprika
• 4 (4-ounce) skin-on salmon filets (about 1 pound)
• Kosher salt
• Black pepper
• 2 tbsp extra virgin olive oil
• 2 lemons
• 5 oz baby arugula (optional, for serving)

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Instructions

1. Season the Salmon

• In a small bowl, combine oregano, garlic powder, and paprika.
• Pat salmon dry with paper towels. Sprinkle all sides with salt and black pepper, then rub the spice mixture onto the flesh side.

2. Preheat the Pan

• Heat a large cast-iron skillet over medium-high heat.
• Add olive oil to coat the bottom. Wait until it shimmers but does not smoke.

3. Sear the Salmon

• Reduce heat to medium-low and place one salmon filet skin-side down. Press the top with a fish spatula for 10 seconds to prevent curling.
• Repeat with remaining filets.

4. Cook Until Crispy

• Do not disturb the salmon. Cook 4–6 minutes until skin is golden and easily lifts from the pan.

5. Flip Briefly

• Flip each filet for about 15 seconds to finish cooking. Transfer to a serving plate.
• Zest one lemon over the salmon and squeeze the juice on top.

6. Prepare Arugula Salad (Optional)

• In a bowl, combine baby arugula, a pinch of salt, juice of 1/2 lemon, and a drizzle of olive oil. Toss to combine.

7. Serve

• Serve salmon with arugula and lemon wedges on the side.

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Why You’ll Love This Recipe

• Crispy skin and tender, juicy salmon in minutes.
• Quick and easy weeknight dinner with restaurant-quality results.
• Minimal ingredients with bold flavor from simple spices.
• Perfect for serving with light salads or roasted vegetables.

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Tips

• Pressing salmon with a spatula prevents curling and ensures even cooking.
• Do not move salmon during searing to maintain crispy skin.
• Use fresh lemons for bright, natural flavor.
• Let salmon rest a minute before serving to lock in juices.

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Variations and Substitutions

• Spices: Swap oregano and paprika with dill, smoked paprika, or Cajun seasoning.
• Salmon Alternatives: Can use trout, cod, or steelhead fillets.
• Oil Options: Use avocado oil or grapeseed oil for high-heat cooking.
• Salad: Substitute arugula with baby spinach, watercress, or mixed greens.

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FAQs

Can I cook frozen salmon?
Yes, but thaw completely for even cooking and crispy skin.

How do I know when salmon is done?
The flesh should be opaque and flake easily with a fork.

Can I use skinless salmon?
Yes, though it will not get the crispy skin texture.

What if the skin sticks to the pan?
Allow it to cook a little longer; it will release naturally once crispy.

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Serving and Suggestions

• Serve with lemon wedges for extra brightness.
• Pair with roasted vegetables, couscous, or quinoa for a complete meal.
• Add a drizzle of balsamic glaze or herb butter for extra flavor.
• Great for meal prep: store cooked salmon in the fridge for up to 2 days.