Do I need to remove the skin before pan-searing salmon?

It's not necessary to remove the skin before cooking salmon, as it can help hold the fillet together and adds extra flavor. However, if you prefer skinless salmon, you can ask your fishmonger to remove the skin or carefully remove it at home.

How long is too long to marinate salmon?

Salmon should marinate for no longer than 4 hours in the refrigerator. I recommend marinating for an hour or less if possible. It only takes a short time to marinate salmon effectively. If you marinate salmon for too long, the fish can start to break down. For this recipe all you need to do is brush the herb mayo on salmon and it's ready to go.

Should I season salmon before pan-grilling?

Yes, seasoning the salmon before searing is important to build flavor. For this recipe, I recommend seasoning the fish with salt and also using the flavorful mayo to brush over the fish.

How long should I cook salmon on each side?

Cooking time depends on the thickness of the salmon fillets. As a general rule, cook salmon for 3-5 minutes per side over medium-high heat. If the fillet is thicker, you may need to cook it for a bit longer.

How can I tell if the salmon is cooked properly?

Salmon is fully cooked when it reaches an internal temperature of 145°F and easily flakes with a fork. The flesh will be opaque and moist, but not raw. For medium salmon, cook for about 3 1/2 minutes per side until an instant-read thermometer registers between 125℉ and 130℉.

What should I serve with pan-seared salmon with mayo?

I love serving a simple rice dish like Lemon Dill Rice or Creamy Parmesan Rice , alongside a Tossed Salad or Garlic Lemon Seasoned Green Beans .

Pan-Grilled Salmon with Herbed Mayonnaise

Name: Pan-Grilled Salmon Recipe with Herbed Mayonnaise
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 4 4-ounce salmon fillets; 1/2 cup mayonnaise; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh chives, diced; 1 tablespoon flat leaf parsley, chopped; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons kosher salt, divided; 1/4 teaspoon black pepper; 1 tablespoon capers, diced

Ingredients

Scale

4 4-ounce salmon fillets

1/2 cup mayonnaise

2 tablespoons fresh dill, chopped

1 tablespoon fresh chives, diced

1 tablespoon flat leaf parsley, chopped

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons kosher salt, divided

1/4 teaspoon black pepper

1 tablespoon capers, diced

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Instructions

To begin, make the herby mayonnaise, which will serve as our cooking fat and flavor, as well as our sauce.
Combine mayonnaise, dill, parsley, dijon, lemon juice, 1 teaspoon of salt and the black pepper in a shallow dish. Stir well. Taste and adjust seasoning. Remove a little more than half of the herby mayo to a separate small bowl for serving with the finished fish. Add 1 tablespoon of diced capers to the herbed mayonnaise mixture that will be served with the fish. Combine and set aside.
Next, dry salmon fillets well. Sprinkle fillets with 1 teaspoon coarse salt. Using a pastry brush, lightly coat the flesh side of the fish with the herby mayo (the dish without the capers).
Heat a cast iron skillet or grill pan over medium-high heat. Place salmon in the pan (if serving salmon skin side up, start with the skin down in the pan. If serving skin side down, start with skin side up in the pan). When you place fish in the skillet, use your pastry brush to coat the face up side of the salmon with a thin coat of the herby mayo mixture.
Cook salmon for 4-5 minutes on each side, for a total of 8-10 minutes.
Garnish with lemon slices and fresh herbs. Serve with remaining herby mayonnaise.

Notes

Atlantic salmon is a great choice for this recipe. Sockeye salmon, steelhead trout or arctic char are all good substitutes.

Prep Time: 5
Cook Time: 10
Category: Easy Recipes
Method: Stove Top
Cuisine: American