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Home / Courses

Pan Seared Salmon

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Author: Imma Published:10/08/2018Updated:5/09/2021
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Pan Seared Salmon With Spice Rub –  quick and easy salmon with pantry staple dry rub ready in no time. A low-carb meal that uses minimal ingredients with maximum taste!

Pan Seared Salmon

Salmon recipes are my fave ones whenever I want to shed off some pounds before a big day or right after the holidays. And since we’re two months away before the holidays, I’m re-sharing this quick and easy LOW CARB salmon dish for you to add in your recipe box. And oh, this is also great especially during busy nights.

How to pan sear salmon?

Cooking salmon is somehow tricky. I’d bet that you have eaten overcooked salmon in your lifetime. It’s one of those fish recipes that will make you shed some tears and sweat. Don’t worry, I’ve been there and thankfully I’ve passed that stage.

The goal in searing a salmon is to achieve an opaque pink in the middle, tender and flaky juicy meat. It’s like hugging every salmon flakes in your mouth and savoring all the beautiful medley of flavors.

To start, make sure that your salmon filets are in room temperature and pat them dry with a paper towel. Next is to heat your skillet first before adding the oil. It also helps to use a good quality non-stick pan to avoid unnecessary stress of salmon skin sticking to your pan.

And the most important of them all is to press down firmly the fish once you place it in the pan. This ensures that the ends of the fish won’t curl up which is a major reason for uneven cooking. 

Pan Seared Salmon

How long do you pan sear salmon?

I’ve tried this recipe using skinless and skin-on salmon filets. One thing that you need to know by heart though is when you sear a skin-on salmon, you need to sear it with the skin-side up first and cook it for about 3-4 minutes on each side or depending on your preferred doneness. You shouldn’t take your eyes off of the fish as this cooks quickly.

Pan Seared Salmon

You can mix ahead the dry rub in this recipe so you can easily season your salmon or any fish you love any time you like to. All of the ingredients are sitting right there in your pantry. Trust me, this dry rub will make you fall in love head over heels with this dish.

 Pan Seared Salmon

This pan-seared salmon is an easy, quick, yet flavorful way of making salmon. It only takes about 20 minutes from start to finish and you are set. Pair it with this spinach brown rice or with salad. It’s totally an amazing dish using pantry staple ingredients!

Want to have more salmon recipes? Check it out HERE.

 

Enjoy!

Watch How To Make It

 

This recipe was first published on January 2015 and has been updated with new photos and write up.

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Pan seared salmon
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Pan Seared Salmon With Spice Rub Recipe

Pan Seared Salmon With Spice Rub -  quick and easy salmon with pantry staple dry rub ready in no time. A low-carb meal that uses minimal ingredients with maximum taste!
4.79 from 14 votes
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
American
Servings 3

Ingredients

  • 3-4 Salmon steaks room temperature (4-6 ounce)
  • 1-2 Tablespoons cooking oil
  • Salt and pepper to taste
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon garlic powder
  • 1/2 teaspoon paprika
  • ½ teaspoon thyme
  • ½ teaspoon bouillon powder optional
  • ¼ cayenne pepper optional

Instructions

  • Combine the onion, garlic, paprika, thyme,  and bouillon powder.
  • Brush salmon lightly with the oil, then season with salt and pepper. Followed by the spice rub.
  • Preheat a large heavy skillet or grill pan over medium heat for about about 2 minutes  , then add enough oil to coat the bottom of the pan, about 1-2 tablespoon.  
  • Add salmon to pan skin side up seared for about 3 minutes, then flip and sear the other side about 4-5 minutes, depending on the thickness of salmon or   until desired degree of doneness is reached
  • Remove and serve with salad or side

Tips & Notes:

  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 170kcal (9%)| Carbohydrates: 2g (1%)| Fat: 4g (6%)| Sodium: 89mg (4%)| Potassium: 17mg| Vitamin A: 200IU (4%)| Vitamin C: 0.5mg (1%)| Calcium: 4mg| Iron: 0.2mg (1%)
Author: Imma
Course: Main
Cuisine: American
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Nutrition Facts
Pan Seared Salmon With Spice Rub Recipe
Amount Per Serving
Calories 170 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 89mg4%
Potassium 17mg0%
Carbohydrates 2g1%
Vitamin A 200IU4%
Vitamin C 0.5mg1%
Calcium 4mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Make Pan Seared Salmon

 

 

In  a small bowl combine the dry ingredients ;  the onion, garlic, paprika, thyme and bouillon powder.

Brush salmon lightly with the oil.

 

Then season ever inch of the fish with salt and pepper. Followed by the spice rub.

Preheat a large heavy skillet or grill pan over medium heat for about 2 minutes, add oil . Oil must be  hot to ensure crispness

Place salmon skin up and cook for about  about 3 minutes, then flip and cook for  4-5  minutes on the skin side  or until desired degree of doneness is reached.

SALMON
Pan Seared Salmon
Pan Seared Salmon
Pan Seared Salmon

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Comments & Reviews
  1. Elena says

    Posted on 10/28 at 10:29AM

    5 stars
    I have cooked salmon many times. But could never seem to NAIL IT. Well, your recipe hands down NAIIILLLLLED IT!!!! Thank you so much! Got that nice crisp, simple recipe, straightforward and absolutely amazing flavours. Fantastic! Than you!

    Reply
    • Imma Adamu says

      Posted on 10/28 at 9:30PM

      I’m so glad that you liked the recipe! Thank you so much, Elena.

      Reply
  2. Ronnie says

    Posted on 7/24 at 9:56AM

    Just made this pan seared salmon with Keto lemon and garlic broccoli, so delicious

    Reply
    • ImmaculateBites says

      Posted on 7/24 at 10:13AM

      Glad to hear this! thanks

      Reply
  3. Arpita Patel says

    Posted on 5/7 at 5:44AM

    I spend a fair amount of time searching for the perfect salmon recipe, and this just might be it! Thanks for sharing.

    Reply
    • ImmaculateBites says

      Posted on 5/7 at 5:46AM

      You are in the right place!! I can’t wait for you to try it. Do let me know how it works out for you!

      Reply
  4. Ellie says

    Posted on 10/31 at 6:20PM

    5 stars
    Thank you for sharing this! I really liked the rub, but I did not add the bullion powder, because I did not have any. I added a few pinches of salt instead. I wasn’t sure which type of paprika to use, so I decided to use Hungarian sweet Paprika, not smoked Spanish paprika. I also thought the recommendation to put the salmon in the pan skin-side up, was great, because it was the first time I’ve ever not had my salmon flake while flipping, and I think it might have something to do with the fact that I’ve always put it down skin-side down before.

    Reply
  5. Elizabeth says

    Posted on 9/11 at 4:36PM

    I used the seasoning minus the thyme and bullion and baked it in the oven for 10 minutes – it was AWESOME! Made me excited about salmon again. Thanks!

    Reply
  6. Hana says

    Posted on 7/27 at 7:08PM

    5 stars
    What’s the recipe for the spinach or greens in the video.

    Reply
    • imma africanbites says

      Posted on 7/27 at 7:16PM

      Hi. Please check out this sauteed spinach here >> https://www.africanbites.com/sauteed-spinach/

      Reply
  7. Jim Cook says

    Posted on 6/23 at 10:12AM

    As a single male, I do a lot of cooking and grilling. Have tried several of your recipes and all have been good. Have even grilled some that were pan fried or baked and they turned out good. I do have a question though. several recipes call for bouillon powder. I have never seen that. All I see is liquid or in cubes. Is the powder just ground up cubes?

    Reply
    • ImmaculateBites says

      Posted on 6/23 at 12:56PM

      Hi Jim,
      Thanks for trying out my recipes . Yes. bouillon powder is just ground cubes- its available in most Hispanic or International Markets depending on the location.

      Reply
  8. connie S nalls says

    Posted on 2/14 at 5:18PM

    I’m sorry, guess I don’t like Salmon, the fish is oily and stink while cooking it. Don’t believe it was your recipe, it was the Salmon never will buy it again.

    Reply
    • Louann Whitehead says

      Posted on 1/14 at 12:42PM

      tip – cook outside using an electric skillet. No mess, no smell and so delicious.

      Reply
  9. Sherry says

    Posted on 1/6 at 2:17PM

    I’m beyond confused by this ::: “One thing that you need to know by heart though is when you sear a skin-on salmon, you need to sear it with the skin-side up first (works great too with skin-side down first) ” ::: which is it??????????? Do I “need to sear it skin-side up first” or not? Thanks!

    Reply
    • imma africanbites says

      Posted on 1/7 at 3:22PM

      Skin-side up first. Updated the post. Thanks

      Reply
  10. Arnold says

    Posted on 1/4 at 2:02PM

    I plan on cooking this tonight. Thanks for the recipes. I have one question – what king of bouillon powder do I use? I know of beef and Chicken bouillon, but not seafood bouillon.

    Reply
    • ImmaculateBites says

      Posted on 1/4 at 2:04PM

      Hi Arnold,
      I used chicken bouillon.

      Reply
  11. Sharon says

    Posted on 12/27 at 8:10PM

    I am so excited to find your recipe for pan searing salmon – can’t wait to try it!

    Reply
    • imma africanbites says

      Posted on 12/28 at 5:42AM

      Hope you like it, Sharon. Happy holidays!

      Reply
  12. YoungBachelor says

    Posted on 12/14 at 5:01PM

    5 stars
    This was my first time cooking with spices. I think it came out really good! Thank you so much for sharing your recipe.

    Reply
    • ImmaculateBites says

      Posted on 12/15 at 7:28PM

      Awesome, happy to hear this.

      Reply
  13. Novelette says

    Posted on 10/9 at 11:30AM

    4 stars
    In your instructions you said skin side up but in the section with the heading how to pan sear salmon you said it should be skin side first. Which is it?
    Most chefs say skin side down first so it can get crispy.
    Thanks love your recipes.

    Reply
    • imma africanbites says

      Posted on 10/11 at 3:45PM

      Sorry for the confusion, Novelette. It’s skin-side up as per photos and instruction. Already updated the post. Thank you for bringing this to my attention.

      Reply
  14. Victoria Oliver says

    Posted on 5/29 at 9:09AM

    5 stars
    Tried. Was tired of lemon pepper all the time on salmon. Not much of a cook put this actually turned out really good. Will definitely make again.

    Reply
    • imma africanbites says

      Posted on 5/30 at 8:59PM

      Glad it turned out well for you, Victoria! Thanks for stopping by!

      Reply
  15. Ann says

    Posted on 1/10 at 3:31PM

    Loved this salmon & rice recipe and so did my husband and son. This is the first time I have tried a recipe from your blog but it definitely won’t be the last!

    Reply
    • ImmaculateBites says

      Posted on 1/10 at 3:47PM

      YAY!!! Thanks for giving it a go. And so happy to hear it was a hit with the family.

      Reply
    • Janice says

      Posted on 5/11 at 2:30PM

      Could i get the salmon and rice recipe

      Reply
      • imma africanbites says

        Posted on 5/13 at 5:43AM

        Hi, Janice. I guess she was referring to this Brown Spinach Rice here >>> https://www.africanbites.com/spinach-rice-check-rice/ which goes well with this Pan Seared Salmon. My older photos for this recipe included that rice recipe. Hope you give it a go. Enjoy!

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