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Pan-Seared Salmon

For a quick and easy meal, Pan-Seared Salmon is a great option. Not only does it cook up in flash, but it’s also a nutrition powerhouse.

What I like about salmon is that it doesn’t taste fishy like some other fatty fish and it’s easy to add flavor. This recipe from Chef Keith Glover from Alfred State College’s Culinary Arts program calls for just five ingredients that you likely already have in your cupboard.

Before cooking, bring the salmon to room temperature and pat it dry. For pan-searing, make sure to get the skillet hot before adding the fish. It will lead to more even browning.

If you’re using a full salmon filet, watch our step-by-step video from Chef Glover on how to remove the skin and slice into individual portions with a Salmon Knife.

Aside from pan searing, salmon can be baked, grilled and smoked. The possibilities are endless.

Pan-Seared Salmon

4 servings
Print Recipe


  • 4 8-ounce salmon filets
  • 2 tablespoons canola oil
  • Salt to taste
  • Coarse ground black pepper to taste
  • Granulated garlic to taste


  1. Heat skillet on medium to medium-high. Season salmon with salt, pepper and garlic on both sides. When skillet is hot, add oil.
  2. Carefully place salmon in the skillet until browned.
  3. Flip and place in 350 degrees F oven until internal temperature is reached.

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