Pan Seared Salmon II

Pan Seared Salmon II

19 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Eliza

“A fun, and zesty way to cook spicy SALMON!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large skillet, melt the teaspoon of butter and fry the salmon fillets until they are flaky on the inside and a little golden on the outside.
  2. In a medium skillet, place the oil, red pepper and yellow pepper; saute for 3 minutes. Set aside.
  3. In a small bowl, combine garlic and lemon juice. Drizzle over the finished salmon fillets. Place the cooked peppers on top of the filets. Serve immediately.

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Reviews (19)

Rate This Recipe


This salmon was delicious-- browned on the outside, moist on the inside, and surprisingly flavorful. I don't think I'd call it "spicy" with bell peppers (I could imagine that hot peppers could be substituted for some fire) but I liked it as it is. I made some changes: I cooked my salmon and peppers in the same skillet (first the salmon, then the peppers) and the same olive oil-- this helped the flavors mingle. I also sprinkled kosher salt and fresh ground pepper on the salmon before searing it. Finally, I crushed three cloves of garlic and put them right into the olive oil. I really liked the flavor this lent. The best thing about this recipe was how quick it was: the salmon took about 5 minutes to cook, and was very flavorful without ever marinating!



Very nice. But two skillets? You can easily put in the peppers, oil, garlic and lemon while the salmon is frying... I did. And it wanted a quater cup of heavy cream for a smoother, less oily sauce.

Rhonda Brock Fuller

Rhonda Brock Fuller

Amazingly simple, and oh so delicious! I will be making this one again, and as often as the kids will let me by with it. Thank yoy so much for this wonderful recipe.

More Reviews

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Amount Per Serving (4 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet



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Lemon-Pepper Salmon II


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Bell Pepper and Lemon Salmon