Pan Seared Salmon
So, are you looking for that good crispy pan seared salmon recipe? Look no further we got that very one right here. Not only do we have an easy pan seared salmon recipe but we’re throwing in a lot of great flavors with some herbs and a lemon butter sauce with cherry tomatoes. It’s fine dining that you don’t have to get into a car and go to the restaurant for.
Let’s start off with two 6 oz filets. Before ever cooking these, you want to make sure and take it out of the icebox and let it warm up close to room temperature. Also be sure to pat it dry with a paper towel.
Turn these skin side up and make about 1/2-inch deep slits into the skin. Check out our video below to see how we do this.
Not only will this prevent it from curling up but will also allow some of that seasoning to absorb better.
For the seasoning I like to use course sea salt and coarse black pepper on the skin side in the slits and on the flesh side. I also add a little of our Red River Ranch Original on the flesh side as well. It has a little citrus base to it so it really helps this salmon out.
Pro Tip: While preparing your filets you can go ahead and start getting your skillet hot prior to adding the oil. This way the skillet has time to get good and hot and won’t burn the oil.
My preferred oil to use is avocado, because it it is a hight temp oil with good flavor.
Skin Side Down
To start out, place the skin side down and you should hear a good sizzle when you lay that fish in the pan. Leave it for 2-3 min and you’ll notice as it gets to cooking it will start to change colors up into the fish. Go ahead and flip it and reduce heat to a medium low.
Added Flavors and Basting
At this time go ahead and add your garlic, thyme, rosemary and about 2 tbsp of butter.
Now here’s the important part- you want to baste these rascals as they cook which is going to infuse them with more flavor.
Let this side cook also for about 3 min and flip ’em again. Now add you some more butter and the cherry tomatoes in with the garlic and herbs.
A little lemon juice and capers to finish this off really enhances the natural flavors of that salmon!
Folks if you’re looking for some fine 5 Star dining at home, go ahead and check out this recipe. Thank y’all for stopping by and trying out our recipes. We appreciate each and every one of you and we will see you down the Seared Salmon Trail!
Perfect Pan Seared Salmon - Cowboy Kent Rollins
- 2, 6 ounce salmon fillets skin on
- 1 ½ tablespoons avocado oil
- Sea salt and coarse ground pepper
- Red River Ranch Original seasoning or your favorite blend
- 4 tablespoons butter divided
- 2 garlic cloves
- 1 sprig thyme coarsely chopped
- 1 sprig fresh rosemary
- 12-15 cherry tomatoes sliced in half
- 1 tablespoon capers
- Juice of half a lemon
- Take the fillets out of the icebox and let sit about 30 minutes to warm up. Pat dry with a paper towel.
- Score the flesh side of the salmon with a knife about ½-inch deep and ½-inch apart. Be careful not to cut all the way through.
- Spread the slices apart slightly and sprinkle with sea salt and pepper.
- Turn the fish over and season with the Original seasoning, or seasoning of your choice.
Preheat a cast iron skillet over high heat and add the avocado oil. When the oil just begins to smoke, reduce the heat to medium and place the salmon, skin side down, in the skillet. Press the filets down with a spatula slightly and cook for about 2 to 3 minutes.
- Flip the salmon over, reduce the heat to medium-low, and add 2 tablespoons of butter, the garlic cloves, thyme and rosemary.
- When the butter melts, tilt the skillet and begin to spoon the butter mixture over the top of the filets. Let cook for about 2 to 3 minutes, basting regularly.
- Flip the filets to skin side down and move to one side of the skillet. On the opposite side, add the tomatoes and the remaining 2 tablespoons of butter. Stir in the capers.
- Drizzle the lemon juice on top of the salmon and tomatoes. Cook for about 3 minutes or until the tomatoes soften slightly, stirring frequently and the salmon’s flesh is flaky.
- Place the salmon on a plate and spoon over the tomatoes and capers. Serve immediately.