Crispy Skin Lemon Herb Pan Seared Salmon with Arugula Salad Recipe
A simple and flavorful Pan Seared Salmon recipe that delivers crispy skin and perfectly cooked, tender fish in just 15 minutes. Served with a fresh baby arugula salad and bright lemon for a light, healthy meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Salt
Ingredients
Seasoning
- 1 1/2 tablespoon dried oregano
- 1 tablespoon garlic powder
- 3/4 teaspoon paprika
- Kosher salt
- Black pepper
Salmon and Cooking
- 4 (4 ounce) skin-on salmon filets (about 1 pound salmon, or a large piece sliced into 4 filets)
- Extra virgin olive oil (about 2 tablespoons for cooking)
- 2 lemons
Salad (optional)
- 5 ounces baby arugula
- Extra virgin olive oil (for drizzling)
- Pinch of salt
Instructions
- Season the salmon: In a small bowl, mix together the dried oregano, garlic powder, and paprika. Pat the salmon filets dry with paper towels. Sprinkle kosher salt and black pepper all over the salmon, then rub the spice mixture evenly over the flesh side of each filet.
- Preheat the pan and oil: Heat a large cast iron skillet over medium-high heat. Once hot, add about 2 tablespoons of extra virgin olive oil to coat the bottom. Wait for the oil to shimmer but not smoke before cooking.
- Sear the salmon: Reduce heat to medium-low. Place one salmon filet skin-side down in the pan. Press down gently on the top of the filet with a fish spatula for about 10 seconds to prevent the skin from curling. Add the remaining filets one at a time, pressing each similarly.
- Cook without disturbing: Let the salmon cook undisturbed until the skin is golden and crispy, about 4 minutes. If the skin sticks to the pan, cook a bit longer (up to 6 minutes) until it releases easily.
- Flip and finish cooking: Flip each salmon filet and cook on the flesh side for about 15 seconds until cooked through. Transfer the seared salmon to a large rimmed plate.
- Add lemon zest and juice: Immediately zest one lemon over the salmon, then cut the lemon in half and squeeze fresh juice all over the fish for brightness and flavor.
- Make arugula salad: In a medium bowl, combine baby arugula with a pinch of salt, the juice of half the remaining lemon, and a drizzle of extra virgin olive oil. Toss gently to coat.
- Serve: Serve the crispy skin salmon alongside the fresh arugula salad with lemon wedges for squeezing.
Notes
- Patting the salmon dry is crucial for achieving a crispy skin.
- Use a fish spatula for pressing and flipping the filets to avoid breaking the fish.
- If you don’t have a cast iron skillet, use a heavy-bottomed non-stick skillet instead.
- Adjust cooking times slightly depending on the thickness of your salmon filets.
- Arugula salad is optional but adds a nice peppery contrast to the rich salmon.