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Pan Seared Salmon II

Pan Seared Salmon II

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Eliza

Eliza

A fun, and zesty way to cook spicy SALMON!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MayaMolly
25

MayaMolly

10/12/2007

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!

QAEDON
24

QAEDON

8/7/2006

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
11

Rhonda Brock Fuller

1/10/2007

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.

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