How to Pan Sear Wild BC Salmon
Searing salmon in a hot pan is one of our favourite ways to eat salmon! You only need a few ingredients to allow the flavour of the wild salmon to shine through and taste absolutely delicious. And don’t be afraid of eating the salmon skin - it becomes perfectly crispy during pan searing, while keeping the salmon light and flaky!
Ingredients
1-2 large Wild BC Salmon fillet(s), thawed (depending on the # of people to feed) - you can keep the skin on if you wish!
coarse Himalayan salt or similar
Black pepper
Fresh or dried parsley (garnish)
1 lemon
Non stick cooking spray or olive oil
Directions
Dry room temperature salmon fillets with paper towel.
Season the fillets all over with salt and pepper - don’t be shy!
Squeeze lemon juice over the fillets
Heat your oil in a large non-stick pan or skillet over med-high heat until the pan is hot
Important! Sear your salmon fillets skin side down, lightly pressing them down so the entire fillet is touching the pan and sear until crispy
Carefully flip your fillets and reduce the heat to medium. Continue cooking until done to your liking.
Before serving, squeeze a little more lemon juice over the fillets and sprinkle with parsley
