Pan-seared salmon is a quick and tasty seafood main course. It is made with fresh salmon filets seared in a pan with garlic and extra virgin olive oil, blended with white wine and flavored with parsley and freshly ground pepper. Super easy to make, it's golden-crisp on the the outside and beautiful tender on the inside.
You can make pan-seared salmon whenever you want as it is perfect for any occasion. Customize it according to taste and use your favorite ingredients. This recipe is an even easier variant of the classic broiled salmon and it is possible to use both filets and slices.
The trick to obtain a tender and juicy salmon in a pan is to cook it slowly and over low heat, after the initial browning, avoiding flipping it continuously. It is sufficient to flip it once halfway through cooking, to prevent the meat from flaking. Furthermore, the cooking base must always be moist, so that the fish does not dry out and never stick to the pan.
At the time of cooking, you can blend everything by gradually pouring the maceration liquid. After blending the salmon with the white wine, you can add vegetables to taste, such as cherry tomatoes, black olives, desalted capers, dill, thyme.
Serve it with a side dish of seasonal vegetables, baked potatoes or use it as a seasoning for pasta or stuffing for sandwiches and savory pies.
In the case of vegetables such as zucchini, asparagus or artichokes, we suggest you cook them in a separate pan, then add them to the salmon in the final cooking, to let it all flavor together for a few minutes.
For an even tastier and more melting final result, you can marinate the fish with white wine, lemon (or orange) juice, tamari sauce and flavor it with aromatic herbs and spices to taste.
You can leave the skin on when making pan-fried salmon.
Pan-fried salmon can be stored in the refrigerator for one day in a glass container. If you have used fresh salmon, the pan-fried salmon can be also frozen.
Clean the filet thoroughly by removing any bones and dabbing it with absorbent kitchen paper (1).
Cut the filet into equal parts which can be 3, 4 or even more depending on the size of the filet itself (2).
Heat a drizzle of extra virgin olive oil in a pan and brown the garlic for a few moments, then add the filets with the skin side up and cook over high heat for 2-3 minutes (3).
Turn the filets and cook them in the same way on the part of the skin that must also become golden and crunchy (4).
Season with salt and add the chopped fresh parsley (5).
Then add the white wine (6).
Let the white wine evaporate completely (7), then lower the heat and continue cooking for a few more minutes.
When cooked, flavor with ground pepper (8).
Serve the salmon (9), sprinkling the filets with a drizzle of extra virgin olive oil.
Bring the pan-fried salmon to the table and serve immediately (10).