Pan Seared Salmon
INGREDIENTS
- 4 (6-oz.) salmon fillets, patted dry with a paper towel
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 1/4 c. white wine
- Juice of 1 1/2 lemons, divided
- 2 cloves garlic, sliced
- Pinch red pepper flakes
- 2 tbsp. butter
- 2 tbsp. freshly chopped parsley (or dill), for garnish
DIRECTIONS
- Dry room temperature salmon fillets with paper towel. Season all over with salt and pepper and pinch of paprika. Squeeze lemon juice over each fillet.
- Heat oil in a large non-stick pan or skillet over medium-high heat until hot.
- Sear salmon flesh side down (skin-side up), until crispy and golden (about 5 min.).
- Flip and sear the other side until the outside is crispy (about 5 min.).
- Add in the butter, garlic, parsley white wine and lemon juice, stirring the melting butter around each fillet. (The butter will begin to brown slightly.)