Crispy Seared Lemon Garlic Herb Salmon

Crispy Seared Lemon Garlic Herb Salmon takes roughly 25 minutes from beginning to end. This gluten free, primal, and pescatarian recipe serves 4 and costs $4.88 per serving. One serving contains 376 calories, 40g of protein, and 22g of fat. A mixture of lemon juice, parsley leaves, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 3485 foodies and cooks. It is brought to you by Cafe Delites. It works well as a pretty expensive main course. Overall, this recipe earns a super spoonacular score of 98%. Crispy Seared Lemon Garlic Herb Salmon, Lemon-Garlic Pan-Seared Salmon and Asparagus, and Lemon Garlic Herb Grilled Salmon are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 tablespoons butter

8 cloves garlic , finely chopped or minced

Lemon slices of half a lemon

3 tablespoons lemon juice , divided

1 tablespoon olive oil

4 tablespoons fresh chopped Italian parsley leaves , divided

4 (7-ounce | 200-gram) salmon filets, skinless

Salt and pepper , to season

Equipment:

paper towels

frying pan

Cooking instruction summary:

Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in. Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Add salmon filets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden. Flip and sear the other side of each filet for TWO minutes. Then, add in the remaining butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each filet. (The butter will begin to brown slightly. YUM!) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired. Garnish with the remaining parsley; drizzle the butter over each filet, and serve immediately.

 

Step by step:


1. Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.

2. Heat the olive in a large non-stick pan or skillet over medium-high heat until hot.

3. Add salmon filets, flesh side down, while pressing lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.

4. Flip and sear the other side of each filet for TWO minutes. Then, add in the remaining butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness, while stirring the butter and garlic around each filet. (The butter will begin to brown slightly. YUM!) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.

5. Garnish with the remaining parsley; drizzle the butter over each filet, and serve immediately.


Nutrition Information:

Quickview
376k Calories
39g Protein
21g Total Fat
3g Carbs
43% Health Score
Limit These
Calories
376k
19%

Fat
21g
34%

  Saturated Fat
6g
38%

Carbohydrates
3g
1%

  Sugar
0.43g
0%

Cholesterol
124mg
41%

Sodium
334mg
15%

Get Enough Of These
Protein
39g
80%

Vitamin B12
6µg
105%

Selenium
73µg
105%

Vitamin B6
1mg
85%

Vitamin B3
15mg
79%

Vitamin K
68µg
65%

Vitamin B2
0.77mg
45%

Phosphorus
411mg
41%

Vitamin B5
3mg
34%

Vitamin B1
0.47mg
31%

Potassium
1034mg
30%

Copper
0.52mg
26%

Magnesium
62mg
16%

Vitamin C
12mg
15%

Folate
58µg
15%

Vitamin A
592IU
12%

Iron
1mg
11%

Zinc
1mg
9%

Manganese
0.14mg
7%

Vitamin E
0.72mg
5%

Calcium
43mg
4%

Fiber
0.34g
1%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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