Pan Seared Sockeye Salmon

If you're looking for a quick recipe for sockeye salmon that doesn't require any marination time, try this pan seared recipe. It has a savory rub with commonly used spices that make an almost BBQ like crust on the fish.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie

Keyword 15 minute meals

Prep Time 5

Cook Time 10

Servings

Calories 419kcal

Author Agile Test Kitchen

Equipment

1 skillet (non-stick or well seasoned cast iron) It should be large enough to fit your salmon pieces without touching each other.

Ingredients

1 lb sockeye salmon, skin on patted dry, whole side or cut into fillets the size of your choice
1 Tb olive oil extra virgin or regular

Spice Rub

2 tsp paprika
1 Tb brown sugar firmly packed
1 teaspoon dried Italian seasoning or dried basil or dried oregano
½ teaspoon salt kosher, table or sea salt
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Pat the salmon dry and rub the flesh with a ½ Tb of olive oil.
Mix together the spice rub. Sprinkle and pat onto the salmon flesh.
Heat a pan over medium high heat. Add the remaining ½ Tb of olive oil.
When the oil starts to shimmer, gently place the salmon, skin side up, into the hot pan. Let salmon cook without moving for about 2-2 minutes. The flesh should become a nice, dark brown color.
Flip the salmon over a large spatula or even two spatulas. Continue cooking over medium heat for about 4-7 minutes, depending on how thick your salmon is. It should reach an internal temperature of 145 degrees F.

Notes

Recipe adapted from The Homestyle Kitchen cookbook by Julia Rutland.

Nutrition