Best 10 Pan Seared Salmon With Fresh Herbs Recipes

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Pan-seared salmon with fresh herbs is a delicious and elegant dish that is perfect for any occasion. The combination of crispy skin, tender flesh, and aromatic herbs creates a truly unforgettable experience. This dish is also incredibly easy to prepare, making it a great option for busy weeknights or special occasions alike. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in your own kitchen.

Here are our top 10 tried and tested recipes!

PAN-SEARED COHO SALMON RECIPE WITH LEMON AND HERBS



Pan-Seared Coho Salmon Recipe with Lemon and herbs image

A delicious pan-seared coho salmon recipe that is baked with lemon and herbs and is served alongside roasted vegetables.

Provided by Chef Billy Parisi

Categories     Main

Time 25m

Number Of Ingredients 10

5 tablespoons of Thrive Algae Oil
2 tablespoons of chopped fresh dill
1 tablespoon of chopped fresh chives
1 tablespoon of chopped fresh parsley
2 finely minced garlic cloves
zest of 2 lemons
juice of 1 lemon
2- pound side of fresh wild caught coho salmon
sea salt and fresh cracked pepper to taste
assorted roasted vegetables

Steps:

  • Preheat the oven to 375°.
  • In a small bowl mix together 3 tablespoons of algae oil with dill, chives, parsley, garlic, and lemon zest. Set aside.
  • season the salmon very well on both sides with salt and pepper. Be sure to leave the skin on the salmon.
  • Next, add 2 tablespoons of algae oil to a very large saute pan over high heat. Once the oil begins to lightly smoke, add in the salmon flesh side down into the pan and turn the heat down to medium to medium-high heat.
  • Cook the salmon for 5 to 6 minutes. It should easily pull away from the pan when flipping it. If it stays stuck to the pan, then give it another minute or 2 or until it pulls away with ease.
  • Flip the salmon over and squeeze 1 lemon over the top of the salmon. Note, the pan will smoke.
  • Next, add 2/3 of the herb and oil mixture to the top of the salmon and evenly spread it on.
  • Finish by baking in the oven for 8 to 10 minutes or until it is cooked.
  • Serve the salmon alongside desired assorted roasted vegetables.

Nutrition Facts : Calories 480 kcal, Carbohydrate 1 g, Protein 45 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 101 mg, Sugar 1 g, ServingSize 1 serving

PAN-SEARED SALMON WITH FRESH HERBS



Pan-Seared Salmon with Fresh Herbs image

It's very simple to put this together; you just need the right herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 4

4 skinless salmon fillets (4 ounces each)
2 large handfuls assorted fresh herbs, such as parsley, dill, and basil
Lemon juice
Olive oil

Steps:

  • Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Toss herbs with equal parts lemon juice and olive oil, then serve over salmon.

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS



Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs image

You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 9

One 1 1/2-pound salmon fillet, or two 12-ounce fillets
2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
Salt and freshly ground pepper
1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc

Steps:

  • Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
  • Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
  • Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
  • Serve the salmon with a spoonful of mushrooms on top or on the side.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams

SALMON WITH SESAME AND HERBS



Salmon With Sesame and Herbs image

The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.

Provided by Alison Roman

Categories     dinner, easy, weekday, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons low-sodium soy sauce
3 tablespoons light brown sugar or honey
4 tablespoons unseasoned rice wine vinegar
Kosher salt and ground black pepper
4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick
2 tablespoons raw white sesame seeds
1 small shallot, thinly sliced into rings
3 cups cilantro, parsley or both, tender leaves and stems
1 tablespoon toasted sesame oil

Steps:

  • Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.
  • Place a rack in the top third of the oven and heat the broiler.
  • Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.
  • Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.
  • Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.
  • Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 553 milligrams, Sugar 8 grams

PAN SEARED SALMON I



Pan Seared Salmon I image

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

Steps:

  • Preheat a large heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Transfer salmon to individual plates, and garnish with lemon slices.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

PAN SEARED SALMON



Pan Seared Salmon image

How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.

Provided by Erin Clarke / Well Plated

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 7

4 (6- to 8-ounce) salmon fillets (skin on)
1/2 teaspoon kosher salt (plus a few extra pinches)
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1/2 tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
1 lemon (cut into wedges)
Chopped fresh parsley (or basil, or dill, optional for serving)

Steps:

  • Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
  • Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
  • Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
  • Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
  • Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
  • With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
  • Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.

Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g

HERB CRUSTED SALMON



Herb Crusted Salmon image

Provided by Claire Robinson

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons finely chopped fresh tarragon leaves
1 cup fresh bread crumbs
Kosher salt and freshly cracked black pepper
1 tablespoon roughly chopped fresh dill
3 to 4 tablespoons butter, melted, plus 1 tablespoon
4 to 6 (6-ounce) center-cut salmon fillets

Steps:

  • Preheat the oven to 400 degrees F.
  • Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
  • Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.

PAN SEARED HERBED SALMON



Pan Seared Herbed Salmon image

Make and share this Pan Seared Herbed Salmon recipe from Food.com.

Provided by MarthaStewartWanabe

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) salmon steaks (any variation, skin removed)
2 tablespoons olive oil (or more if desired)
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rub the salmon steaks on all sides with olive oil.
  • Combine all herbs and seasonings in a small bowl.
  • Sprinkle mixture over salmon on all sides.
  • Place salmon in a screaming hot frying pan and cook for 3-4 minutes on each side or until both sides are lightly browned and crisp. Keep pan covered. Do not overcook, as fish will turn out dry.

Nutrition Facts : Calories 372.5, Fat 25.2, SaturatedFat 4.7, Cholesterol 100.3, Sodium 245.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 33.9

HERB-ROASTED SALMON FILLETS



Herb-Roasted Salmon Fillets image

My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
4 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

BROILED GARLIC-HERB SALMON



Broiled Garlic-Herb Salmon image

Ok, I hate to give up this recipe because everyone loves it so much, and I do own and use it for my business and my clients love it. It is a broiled salmon, easy enough for a beginner and delicious if done right. This salmon goes great with red potatoes and some steamed veggies.

Provided by Chef Adriana

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 30m

Yield 2

Number Of Ingredients 9

2 (5 ounce) skin-on salmon fillets
⅓ cup olive oil
1 lemon, halved, divided
⅓ cup chopped fresh parsley
⅓ cup chopped fresh oregano
¼ cup chopped fresh basil
4 cloves garlic, or more to taste, minced
1 tablespoon kosher salt, divided
6 lemon slices

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
  • Pour oil into a medium bowl. Rinse salmon fillets and pat dry. Dip fillets into oil, being sure to coat both sides, and place skin-side down into the prepared baking pan. Squeeze as much juice as you can from 1 lemon half over the fillets. Coat both sides of salmon with parsley, oregano, basil, and garlic, and sprinkle with 1/2 of the kosher salt.
  • Place under the preheated broiler and cook until center is light pink and edges are golden brown, 10 to 15 minutes.
  • Remove fillets from the oven and immediately plate. Squeeze remaining lemon half over top and sprinkle with remaining kosher salt. Serve with lemon slices.

Nutrition Facts : Calories 563.3 calories, Carbohydrate 40.2 g, Cholesterol 60.8 mg, Fat 42.2 g, Fiber 16.3 g, Protein 31.1 g, SaturatedFat 6.3 g, Sodium 2962.2 mg, Sugar 0.2 g

Tips:

  • Use fresh, high-quality salmon: The fresher the salmon, the better it will taste. Look for salmon that is bright in color and has a mild, fresh smell.
  • Season the salmon well: Don't be afraid to season the salmon generously with salt and pepper. You can also add other spices and herbs, such as garlic powder, onion powder, paprika, or dried thyme.
  • Sear the salmon in a hot pan: This will help to create a crispy crust on the outside of the salmon while keeping the inside moist and flaky.
  • Don't overcrowd the pan: If you are cooking multiple pieces of salmon, make sure to cook them in batches so that they don't overcrowd the pan. This will help to ensure that they cook evenly.
  • Cook the salmon until it is cooked through: The best way to tell if the salmon is cooked through is to insert a fork into the thickest part of the fish. If the fork comes out clean, the salmon is cooked.
  • Serve the salmon immediately: Salmon is best served hot off the pan. You can garnish it with fresh herbs, such as parsley or dill, and a squeeze of lemon juice.

Conclusion:

Pan-seared salmon is a delicious and healthy meal that can be prepared in just a few minutes. By following these tips, you can ensure that your salmon turns out perfectly cooked and flavorful every time. So next time you're looking for a quick and easy weeknight meal, give pan-seared salmon a try!

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