Pan-Seared BBQ Salmon is a delightful way to enjoy a healthy, flavorful meal that’s quick enough for a weeknight but special enough for guests. With a crispy sear and a touch of tangy sweetness, it’s a dish that brings excitement to the table.
Salmon fillets are the star of the show, providing a rich, buttery flavor and plenty of healthy omega-3s. Choose fresh, high-quality fillets for the best results.
Olive oil helps to achieve a perfect sear and adds a subtle fruitiness to the dish. Use a good quality extra virgin olive oil for cooking and dressing the salad.
BBQ spice blend infuses the salmon with a smoky, savory flavor that’s both bold and balanced. You can use your favorite blend or make your own.
Mixed salad greens bring freshness and a lovely crunch, balancing the richness of the salmon.
Lemon juice adds a bright, tangy element that cuts through the richness of the fish.
Honey provides a touch of sweetness that complements the spice and acidity.
This dish pairs beautifully with a side of roasted potatoes or steamed asparagus. A chilled white wine, like a Sauvignon Blanc, complements the flavors perfectly. For a heartier meal, add a grain like quinoa or farro to the salad.
Start by patting the salmon fillets dry with paper towels. This helps them sear nicely. Season each fillet generously with the BBQ spice blend, a pinch of salt, and some pepper. You want the seasoning to coat the fish evenly for the best flavor.
Heat about a tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets in the pan skin-side down. Let them sear for about 4-5 minutes. You’re looking for that skin to turn crispy and golden brown.
Flip the fillets carefully using a spatula, and let them cook on the other side for another 3-4 minutes. The fish should be just cooked through, opaque in the center, and easily flaked with a fork.
While the salmon is cooking, whisk together the lemon juice, honey, another tablespoon of olive oil, and a pinch of salt and pepper in a small bowl. Toss the mixed salad greens in this tangy dressing until they’re nicely coated.
Once the salmon is cooked to perfection, serve it hot alongside the dressed salad greens. The contrast between the warm, flavorful salmon and the cool, crisp salad is simply delightful.
Share