Pan Seared Creole Salmon

If you are looking for an EASY and DELICIOUS way to prepare salmon…look no further. I debated whether even to post this Pan Seared Creole Salmon as a “recipe”, but decided to preserve it on my blog for all time. This is my “go to” way to prepare salmon fillets.Pan Seared Creole Salmon / The Grateful Girl Cooks!
Seriously…this is THE way I have prepared salmon filets in our home for the past several years. It is so easy to prepare this delicious seafood.

One of my dearest friends (who happens to be a fantastic cook) said it was fantastic after being served this for dinner in our home recently. In the summer my husband loves to grill salmon on a cedar plank on our Weber BBQ (when it sunny and dry outside!), but this truly is how we cook salmon 9 times out of 10. We LOVE it!

I sure hope you will give it a try. Salmon is so good for you, and this recipe only takes 15 minutes, from start to finish! EASY!

Pan Seared Creole Salmon / The Grateful Girl Cooks!

Lightly sprinkle the creole seasoning onto one side of the salmon filets.

Pan Seared Creole Salmon / The Grateful Girl Cooks!

This is the seasoning I use…in case you were wondering. (NO, I do not receive any compensation)

Pan Seared Creole Salmon / The Grateful Girl Cooks!

Place salmon spiced side down into hot skillet

Pan Seared Creole Salmon / The Grateful Girl Cooks!

When half of the way done, carefully turn the salmon to the other side and continue cooking until salmon is done.

Pan Seared Creole Salmon / The Grateful Girl Cooks!

Butter is added to skillet. Continue cooking side 2 of the salmon, and spoon the melted butter up and all over the salmon continuously while it finishes cooking.

Pan Seared Creole Salmon / The Grateful Girl Cooks!

Salmon is ready to eat. Enjoy!

Pan Seared Creole Salmon / The Grateful Girl Cooks!

Pan Seared Creole Salmon
 
Prep time
Cook time
Total time
 
A little bit of creole seasoning makes these pan seared salmon filets shine!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 Skinless salmon filets (we've used salmon with skin on, it's ok, but messy to remove at serving time).
  • Tony Chachere's Original Creole Seasoning (I'm sure any Cajun or Creole seasoning will work)
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
Directions
  1. Lightly (do not put too much seasoning on!) sprinkle the surface of ONE side of each of the salmon filets.
  2. Heat the olive oil in a large non-stick skillet over medium-high heat. Once the skillet is very hot (but not smoking), place the salmon in SEASONING SIDE DOWN. It should sizzle.
  3. After 3-4 minutes (depending on thickness of filets), carefully turn salmon over; continue cooking. After 2-3 minutes (when salmon is right on the verge of being done, add the butter to the pan.
  4. Once the butter is melted, continually spoon up the melted butter and pour over tops of salmon. Continue to "baste" the salmon with butter for a couple of minutes. Remove salmon from skillet and serve!

 

Save

Save

Leave a Reply