Pan Seared Herbed Salmon
"This is a quick and simple dish that my husband loves."
photo by Chef floWer
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
Yum! I made this recipe just for me (family was eating Recipe #378666 and I don't eat red meat) and it was really yummy. The only thing I did differently was I cooked it for about seven minutes on the skin side and a few seconds on the other side. Just to get a crispy skin. It had the perfect amount of flavour. Thank you MarthaStewartWanabe for posting your recipe.
Tweaks
-
I like to add rosemary and thyme and a little bit of bread crumbs to the mix. Gives it just that added flavor and texture. It's delicious!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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