Pan Seared Salmon Lemon (Print Version)
Tender salmon fillets seared to perfection, served with a bright and tangy lemon vinaigrette.
# What You'll Need:
→ Salmon
01 -
4 salmon fillets
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
2 tablespoons unsalted butter
→ Lemon Vinaigrette
05 -
Juice of 2 lemons
06 -
1 teaspoon Dijon mustard
07 -
6 tablespoons extra-virgin olive oil
08 -
1 tablespoon toasted sesame seeds
09 -
Salt, to taste
10 -
Black pepper, to taste
# Steps to Follow:
01 -
Pat salmon fillets dry thoroughly using paper towels. Season both sides generously with salt and freshly ground black pepper.
02 -
Melt unsalted butter in a skillet over medium-high heat until lightly foaming. Place salmon fillets skin-side down and sear for 4 to 5 minutes until crisp and golden. Flip carefully and cook for an additional 3 to 4 minutes until the salmon flakes easily and is cooked through.
03 -
In a bowl, whisk fresh lemon juice with Dijon mustard and extra-virgin olive oil until emulsified. Season delicately with salt and black pepper. Fold in toasted sesame seeds gently to retain their crunch.
04 -
Arrange salmon fillets on plates and spoon the lemon vinaigrette generously over each piece. Serve immediately to enjoy the contrast between the crispy salmon and bright citrus flavors.
# Additional Notes:
01 -
Ensure the salmon skin is completely dry before searing to achieve maximum crispiness.
02 -
Toast sesame seeds gently over low to medium heat, tossing frequently until fragrant and lightly golden.