Seared Salmon


Crispy Seared Salmon may not appear on most restaurant menus but when it does you got to try it. Lightly dredged in corn meal and seared to a crispy texture it’s a real treat if you like salmon.

If you are looking for an easy comfort food that will leave you feeling satisfied for the rest of the day, then this is the perfect recipe for you. Easy to make and incredibly delicious, this is one dish you will want to make again and again.

Seared Salmon is so refreshing and enjoyable to eat and is perfectly good even as a leftover. As a leftover you should reheat this at a very low temperature (250°) in the oven or air fryer. It can be microwaved but the results is not as good. The microwave tends to dry the fish out a little bit. To microwave place a doubled sheet of damp paper towel over the fish and heat for one to one and a half minutes.

There’s a little difference in this recipe.

This seared salmon recipe is quite different from many other seared salmon recipes because it is dredged with a light coating of cornmeal and PAN (PAN is a precooked white corn meal) then seared over medium-high heat.

How it come together

The combination of sage and nutmeg creates a very interesting flavor that gives you a burst of earthiness.

There’s a nutritional advantage

Salmon is not only delightfully tasty but also nutritious. It is a great source of protein, it contributes omega-3 fatty acids, vitamins B and D, and minerals like niacin and phosphorus. Often time people will use salmon as a substitute for red meat and chicken.

Some people remove the skin before cooking their salmon which could be a big mistake if you are looking to get the greatest nutritional benefit from eating salmon.

For this recipe it’s very important to remember to cut very shallow slits into the skin of the salmon. This helps stop the fish from curling while cooking.

cut slits into salmon skin

The skin of the salmon contains the highest measure of omega-3 fatty acids. There’s solid evidence that these omega-3’s can reduce triglyceride levels and lower your likelihood of heart disease, This salmon recipe works out best with fresh wild caught salmon, however that’s just my opinion. It has recently been called to my attention that there are plenty of people who prefer the taste or farm raised salmon over wild caught.

Here is a short video on Crispy Seared Salmon preparation the full version is near the bottom of the recipe card.

Difficulty: Beginner Prep Time 25 min Cook Time 8 min Total Time 33 mins Servings: 4 Best Season: Suitable throughout the year



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  1. First thing is to cut very shallow slits into the skin of the salmon. This helps stop the fish from curling while cooking.

  2. Whisk together your salt, tomato paste and hot water in a large sized bowl. Cover and place into your fridge to chill for at least 30 minutes.

  3. Add your salmon into your mixture after 30 minutes and refrigerate for an additional 3 hours.

  4. Add your salmon into your mixture after 30 minutes and refrigerate for an additional 3 hours.

  5. Next add oil to a large sized skillet and place over medium heat.

  6. Rinse off marinade on salmon and pat off some of the water (not dry). Dredge your marinated salmon in your cornmeal mixture, making sure that you shake it thoroughly to remove the excess.

  7. Place salmon into pan skin side up and sear until thoroughly browned on one side. Turn over halfway through and cook until golden brown on the skin side.

  8. Transfer your salmon to a dish lined with paper towels to drain. Serve immediately.

Nutrition Facts

Serving Size 6oz

Servings 4

Amount Per Serving
Calories 535
% Daily Value *
Total Fat 25.2g39%
Saturated Fat 3.6g18%
Cholesterol 75mg25%
Sodium 924mg39%
Total Carbohydrate 42.3g15%
Dietary Fiber 4.9g20%
Sugars 0.4g
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: seared salmon, salmon, pan seared salmon, seared salmon with skin, pan fried salmon, seared salmon recipe, pan seared salmon recipe

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