Seared salmon is scrumptious, satisfying, and salutary.
I’ll let you in on a secret. When I was in elementary school, my mom told me that fish made me smarter. Truth! And she wasn’t wrong. Those omega-3s are beneficial for memory, synapses, and more. This meal reminds me of those simpler times. I also love being able to taste the essence of foods. Blanched green beans are not boring. They are beanful. GREEN beanful. Salmon has that umami essence of the sea, without smelling too much like the ocean. More like melt-in-you-mouth flavor complimented by a crispy, chewy, skin.
As an “adult,” I’ll admit that the loveliest part of this seared salmon meal is that I went from kitchen to dining table in less than 10 minutes. Okay, so the veggie part of this was already done (thank you leftover green beans!).
Salmon pairs so perfectly with basic veggies too. I made a batch of green beans earlier this week which served me well here! The salmon came frozen, so I’d taken a moment the night before to move it to the fridge. I guess this does take a bit of planning. By a bit I mean ten seconds =)
Simple Seared Salmon
- Wild salmon filet, skin on
- Oil a pan and heat over medium. I’ve been using garlic oil lately which adds a nice aromatic flavor to the salmon.
- While oil is heating, generously cover both sides of the salmon with salt. I like Himalayan pink salt.
- Once the pan is hot, lay the salmon filet skin side down for 4 minutes.
- Flip the salmon over and cook for an additional 3 minutes. Salmon should flake but still seem moist! Remove from heat immediately to avoid overcooking.