Pan Seared Salmon I

Pan Seared Salmon I

99 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  Noreen421

“Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat a large heavy skillet over medium heat for 3 minutes.
  2. Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  3. Transfer salmon to individual plates, and garnish with lemon slices.

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Reviews (99)

Rate This Recipe
CSCASINO
410

CSCASINO

This recipe is simple yet delicious. I skipped the capers and used a normal non-stick frying pan. Poured the olive oil into the pan instead of coating the salmon with it. Perfectly accompanied by my favorite salad composed of tomatoes, onions, feta cheese with lemon juice and olive oil. Thanks!

KNARDE
288

KNARDE

This dish is wonderful! It is so quick and easy and full of flavor. The only thing I would do different is wait a little longer to add the capers because they got a bit too over-cooked.

hoveyfox
268

hoveyfox

A great, simple recipe that can be modified for your own preferences. I like to season my salmon with garlic powder, pepper, and lemon juice prior to frying. I add the oil to the pan rather than the salmon and cook over medium-high heat for 3 minutes on each side. With this method the salmon will be slightly translucent in the center. I add the capers for the last minute of cooking. I like to serve this over salad with tomatoes, onion, kalamata olives, avocado, feta cheese, and champagne vinaigrette dressing.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 371 cal
  • 19%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 1.7 g
  • < 1%
  • Protein
  • 33.7 g
  • 67%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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