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This panseared salmon with lemon vinaigrette brings together the crispy, buttery goodness of perfectly cooked salmon with the refreshing brightness of citrus and subtle nutty crunch. It’s a quick, elegant dish that fits effortlessly into weeknight dinners or weekend gatherings, offering simple ingredients with sophisticated flavors.
I first made this for a spontaneous dinner with friends, and the contrast of rich salmon with the lemony dressing had everyone asking for seconds. It’s a reliable recipe that keeps impressing.
Ingredients
- Four salmon fillets: choose fresh, firm fillets with skin on for best texture
- Salt: essential for seasoning to bring out the fish’s natural flavor
- Freshly ground black pepper: adds slight heat and complexity
- Two tablespoons unsalted butter: provides a rich base for searing and adds depth
- Two lemons, juiced: fresh lemon juice brightens and balances the richness
- One teaspoon Dijon mustard: contributes subtle spice and helps emulsify the vinaigrette
- Six tablespoons extra virgin olive oil: adds smooth richness and mouthfeel
- One tablespoon toasted sesame seeds: for a toasty flavor and crunch toast them lightly yourself for best aroma
Instructions
- Prepare the Salmon:
- Pat the salmon fillets dry using paper towels until no moisture remains on the surface. This step is key to achieving crispy skin. Season generously on both sides with salt and freshly ground black pepper. The seasoning enhances flavor and helps create a delicious crust during searing.
- PanSeared Cooking:
- Place a heavy skillet over medium high heat and melt the unsalted butter until it just starts to foam lightly. Add the salmon fillets skin side down first pressing gently with a spatula to ensure the skin makes full contact with the skillet. Cook for four to five minutes without moving the fish until the skin turns a crispy golden brown. Carefully flip the fillets over and cook for another three to four minutes until the salmon is opaque and flakes easily when tested with a fork. This method locks in moisture while giving you that perfect crispy texture.
- Make the Lemon Vinaigrette:
- In a bowl whisk together the fresh lemon juice and Dijon mustard until fully combined. Slowly drizzle in the extra virgin olive oil while continually whisking to emulsify the ingredients into a smooth creamy vinaigrette. Season lightly with salt and freshly cracked black pepper to taste. Finally stir in the toasted sesame seeds carefully so they remain crunchy and flavorful.
- Assemble and Serve:
- Arrange the salmon fillets on plates and generously spoon the lemon vinaigrette over each piece. Serve immediately to enjoy the contrasting textures of crispy skin with vibrant tangy dressing for a memorable bite.
One ingredient I always look forward to is fresh lemon juice. It transforms the dish with brightness and crispness like nothing else. The toasted sesame seeds remind me of family dinners where little touches like that elevated a simple weeknight meal into something special to savor and repeat.
Storage Tips
Store any leftovers in an airtight container in the refrigerator and consume within two days to maintain freshness. To reheat warm gently in a skillet or oven to keep the skin crisp rather than using a microwave. The vinaigrette is best added fresh before serving and can be stored separately for up to a week.
Ingredient Substitutions
If sesame seeds are unavailable lightly toasted chopped hazelnuts add a similarly crunchy texture with a richer earthy flavor that complements the citrus. Whole grain mustard can replace Dijon for a more rustic texture and pops of mustard flavor in the vinaigrette. For a different citrus twist swap lemon juice with freshly squeezed orange juice to offer a sweeter and softer flavor contrast to the salmon.
Serving Suggestions
Pair this salmon with sautéed leafy greens like spinach or kale for a healthy side that balances the rich fish. Aromatic herbed quinoa or couscous make excellent grain companions to soak up the lemony vinaigrette. Finish with a sprinkle of fresh herbs such as parsley or dill and a little lemon zest for added brightness and color on the plate.
Serve immediately to enjoy the contrasting textures of crispy skin with vibrant tangy dressing. It’s an easy impressive weeknight meal.
Common Questions About the Recipe
- → How do I keep the salmon skin crispy?
Ensure the skin is thoroughly dried before cooking and heat the pan well before adding the salmon to achieve a crisp exterior.
- → Can I prepare the lemon vinaigrette in advance?
Yes, the vinaigrette can be refrigerated in an airtight container and whisked again before serving to restore its consistency.
- → How can I tell when the salmon is perfectly cooked?
The salmon should appear opaque with a slight rosy center and flake easily when pressed gently with a fork.
- → What are good substitutes for sesame seeds in the vinaigrette?
Chopped toasted hazelnuts make an excellent substitute, adding a richer crunch and earthy flavor.
- → Is it possible to use a different citrus for the vinaigrette?
Freshly squeezed orange juice can replace lemon for a sweeter, milder citrus note that complements the salmon nicely.