Pan Fried Salmon in Garlic Butter
Crispy seared garlic & herb salmon. Deliciously easy, ready in minutes!
Yield: [2 servings]
Prep time: [5 mins]
Total time: [15 mins]
Boneless salmon fillets | 250 g
Schwartz lemon & dill fish seasoning | 1 tsp
Parsley | ½ tsp
Chilli flakes | ½ tsp
Fresh thyme | 2 sprigs
All-purpose seasoning | ½ tbsp.
Salt | ¼ tsp
Black pepper | ½ tsp
Paprika | 1 tsp
Oil | 1 tbsp.
Butter | 2 tbsp.
Garlic | 3 cloves - crushed
Place the salmon fillets in a large bowl, add the salt, black pepper, all-purpose seasoning, fish seasoning, parsley, chilli flakes and oil. Gently massage all the ingredients into the salmon fillets, making sure that all pieces are evenly covered. Marinate this in the refrigerator for up to 4 hours.
In a large pan, heat cooking oil over a medium heat until hot. Reduce the heat to a medium-low just before adding the salmon. (This is to stop the salmon from overcooking on its outer layers.) Gently add the salmon skin-side down and using a spatula gently press on the back of the salmon fillet. This is to stop the salmon from curling up whilst cooking. Do this for roughly about 10 seconds to help the salmon retain its shape. Let the salmon cook for about 2 - 3 minutes or until brown before turning.
Whilst the salmon is cooking, add the butter, crushed garlic and thyme to the pan. Carefully turn the salmon around and baste with the butter sauce. Continue cooking and basting the salmon until it has completely cooked through and is brown on both sides.
Remove the salmon and serve garnished on a plate with thin lemon slices, cooked thyme sprigs and garlic.