skillet lemon pepper salmon
Prawn
Skillet Lemon-Pepper Salmon
Simple ingredients like lemon, cracked black pepper and paprika completely awaken this fall-apart-tender salmon with a crispy exterior. Use this salmon to add protein to a grain bowl or salad, or enjoy alongside roasted veggies
Ingredients:
- 4 (5-6 oz) skin-on salmon fillets, preferably wild alaskan
- 1 teaspoon cracked black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice, divided
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons finely chopped fresh parsley
- pinch of flaky sea salt
Directions:
- Pat salmon dry and place, skin-side down, in a medium bowl. Sprinkle with pepper, paprika, garlic powder, 1/2 teaspoon salt and 1 tablespoon lemon juice.
- Heat oil in a large nonstick pan over medium-high heat until shimmering. Add the salmon, skin-side down; cook until the skin releases from the pan easily and the edges are opaque, about 4 minutes. Reduce heat to low and flip the salmon. Continue cooking until an instant-read thermometer inserted in the thickest part of the salmon registers 145°F, 3 to 5 minutes .
- Sprinkle the salmon with the remaining 1 tablespoon lemon juice, lemon zest, parsley and flaky salt.
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