We all need a little fish in our lives, am I right?!? Truly, unless there’s an allergy, I cannot understand my non seafood eating family and friends. My own husband will NOT eat anything that swims. We literally live 25 miles from some of the best salt water fishing in the Country. It just baffles me. That all being said, I don’t let it stop me. I have to get my shrimp, fish, oyster, lobster, clam, scallop fix from time to time – usually for lunch when the husband isn’t around to smell it 😂.

Salmon is a wonderful fresh water fish that I enjoy on a weekly basis. It’s quick and flavorful and there are so many endless possibilities you can do with it! Pan searing a salmon is so easy and one of my favorite ways to cook a quick lunch. The trick is doing the majority of the cooking with the skin side down for protection. Give the following method a try; I know you’ll love it!

What you will need:

• Olive Oil
• Salmon Filet
• Butter
• Thyme
• Garlic clove
• Lemon or Lime
• Salt & Pepper
• Non stick frying pan
• Micro greens (optional)

Step by Step:

Heat your frying pan on medium high with a few teaspoons of olive oil. You’ll need enough to get a nice sear on the skin of the salmon. Heat that oil until a little splash of water (I just wet my fingers under sink water) crackles when it hits the pan.

While that oil is heating, pat your filet with a paper towel to get any moisture off. Then season with salt and pepper. I pat the filet with my hands to work the seasoning in. Have your other ingredients ready to go.

Now your pan should be hot. Go ahead and lay the filet in dropping the end away from you so you don’t get popped by the oil. You should get a really good sizzle sound. Press down on the filet and make sure good contact is made with the pan for the sear. Use a flexible spatula to move the fish after about a minute to assure no sticking. Cut you a tablespoon of butter, smash your garlic clove and then take those two and your sprig of thyme and throw it in the pan with the filet at the top of the pan and your butter and friends at the bottom of that pan. Take your lemon or lime half and give it a squeeze over the fish, throw it in the pan, too. Get a big spoon and start basting the top of your filet. This helps the top start to cook while the heat cooks the filet from the bottom as well.

I always baste for several minutes and watch the side of my filet. You’ll see that the fish starts to cook about halfway through. Then I turn it over for 30 seconds to 1 minute and let it cook skin side up just for a little bit. Then remove the filet and let it rest a bit. Pour the pan drippings over the top. Plate it skin side up for a beautiful presentation and top with some micro greens or your seared Thyme to make it look pretty or not. It’s up to you! You don’t have to be fancy if you don’t want to!

You can also do a fresh salsa on top as I did below with some pineapples, tomatoes, cilantro and lime juice. Play with it and make your taste buds sing!