Seared Salmon
Seared salmon with a lemon-soy marinade offers a savory, tangy flavor, perfect for quick dinners or impressive main courses for seafood lovers.
Ingredients
Instructions
- Cut the salmon into steaks and marinate for 30 minutes.
- Dry the salmon on paper towels.
- Sprinkle crushed peppercorn over the salmon.
- Heat a small amount of cooking oil in a skillet.
- Fry the salmon, skin side up, approximately 2 minutes per side.
- Flip the salmon once during cooking.
- Puncture the salmon with a knife; when the knife slides through easily, the salmon is done.
Tips & Substitutions
For the best flavor, marinate the salmon in the mixture of garlic, lemon juice, soy sauce, and sugar for at least 30 minutes to let the flavors infuse. If you don't have soy sauce, you can substitute with tamari for a gluten-free option. Adjust the level of crushed peppercorn based on your spice preference, or omit it for a milder taste. Make sure the skillet is hot enough before adding the salmon to achieve a nice sear.
Serving Suggestions
Serve the seared salmon with a fresh side salad or steamed vegetables for a light meal. It pairs beautifully with Curry Seafood Salad for a delightful seafood spread. For a heartier option, consider serving it alongside quinoa or rice. A wedge of lemon can enhance the flavor when served, and a drizzle of additional soy sauce can add extra depth.
Storage & Reheating
Store any leftover seared salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon on a skillet over low heat, adding a splash of water or broth to keep it moist, and cover with a lid. Heat for about 5 minutes, or until warmed through, to prevent drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Seared Salmon contains roughly 82 calories, with 2g protein, 15g carbohydrates, and 2g fat. It is an excellent source of vitamin C (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon; just make sure to thaw it completely in the refrigerator before marinating. Frozen salmon may require a bit longer to cook, so check for doneness by using the knife test to ensure it's cooked through but still moist.
What can I substitute for the soy sauce?
If you're looking for alternatives to soy sauce, you can use coconut aminos for a soy-free option or liquid aminos for a similar flavor profile. Keep in mind that these substitutes may have different salt levels, so adjust the sugar and seasonings accordingly.
How do I know when the salmon is done cooking?
The best way to check for doneness is by puncturing the salmon with a knife. When the knife slides through easily and the flesh is opaque, the salmon is ready. Additionally, it should flake easily with a fork, indicating it’s cooked to perfection.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).