Pan roasted salmon is an easy to make dish and is on our short list of favorite high-protein, weeknight meals. It can be prepared within minutes, its healthy, filling and pairs well with countless side dishes. Pan roasting is an ideal way to cook salmon as it’s an easy way to control pan temperature and ensure your salmon doesn’t dry out. Simply seasoned with Himalayan salt and pepper, our salmon is pan roasted until the exterior is crispy while the interior remains buttery soft.
Simple Pan Roasted Salmon
1 tbsp Coconut Oil
Remove water from the surface of the salmon fillet by patting down both sides of your fillet with a paper towel.
Sprinkle both sides of the salmon fillet with Himalayan salt and pepper.
Add 1 tbsp of Coconut Oil to pan and place over medium-high to high heat.
Add salmon fillet, skin side down, to pan and immediately reduce heat to medium-low.
Cook for 5-6 minutes.
Flip salmon over to get a light sear on top and cook for another 1-1.5 minutes.
Check internal temperature with an instant read thermometer. Once internal temperature hits 120 degrees, you’re done.