Crisp on the outside, buttery and tender on the inside, this golden-crusted pan-seared salmon is drizzled with a bright and flavorful lemon basil gremolata and the whole dish takes just 20 minutes to make.
Course Main Course
Cuisine American
Keyword pan seared salmon, salmon
Prep Time 5 minutesminutes
Cook Time 12 minutesminutes
Total Time 17 minutesminutes
Servings 4
Calories 148kcal
Ingredients
For the salmon:
46-8 oz salmon fillets
1 ½tablespoonsextra-virgin olive oil
Kosher salt and freshly ground black pepper
For basil gremolata:
3tablespoonsextra virgin olive oil
½teaspoonkosher salt
1lemon, zested and then sliced
1large garlic clove, minced or pressed
2tablespoonsfresh basil, finely chopped
Instructions
Preheat the oven to 425°F.
Pat the salmon fillets dry with a paper towel. Season the salmon with kosher salt and a few grinds of freshly ground black pepper. Heat the olive oil in a large, oven-proof skillet over medium-high. Add the salmon filets, skin-side up. Sear for 3-4 minutes to develop a golden-brown crust. The salmon will release from the pan when the crust has formed. If it sticks, it isn't ready. Carefully flip the salmon over. Add slices of lemon to the pan then transfer the skillet to the oven. Bake the salmon for 5-7 minutes or until it has reached your desired temperature.
While the salmon roasts, make the basil gremolata. In a small bowl, add the olive oil, salt, garlic, basil, and lemon zest, and stir to combine. To serve, spoon some of the basil gremolata over each salmon filet.