Notes:Feel free to play with adding different seasonings to your marinade or topping; the world is your oyster! Or your salmon, I guess...
Lemon Garlic Pan-Seared Salmon
- 2 salmon fillets, skin removed
- 1 lemon, juiced and zested
- Olive oil, same amount as the lemon juice
- 2 cloves garlic
- Optional: ½ inch piece fresh ginger, grated
- ~1 tsp rosemary, to taste
- ~1 tsp salt, to taste
- ~1 tsp black pepper, to taste
- Zest of 1 lime
- Zest of 1 orange
- ~1 tsp fresh chopped parsley, to taste
- Place the salmon fillets in a bowl with the lemon juice, olive oil, garlic cloves pressed with a garlic press, ginger (if you're using it), salt, pepper, and rosemary. Marinate for at least 10 minutes, but no more than 30 minutes, flipping once.
- Heat a nonstick frying pan over medium heat, then add the salmon fillets. Brown for 2-3 minutes on one side, flip, brown 2-3 minutes on the other side, and repeat as needed until both sides are crispy at the edges and browned evenly, but not burnt. Cover the pan, turn off the heat, and steam until done. Salmon is done when it reaches 130-145°F internally, or you cut a piece in half and the salmon is the same light pink color all the way through (no deeper pink in the center).
- Mix the lemon zest, lime zest, orange zest, and parsley in a small bowl. Top each salmon fillet with the zest and parsley mixture.
- If you're making this as meal prep, cut each fillet in half and store in the fridge for up to 4 days.