Description
Pan-Roasted Salmon with Gremolata is a fresh and vibrant dish featuring crispy-skinned salmon fillets topped with a bright mixture of parsley, lemon zest, and garlic for a simple yet elegant meal.
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
Instructions
- Pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Place salmon fillets skin-side down in the skillet and cook for 4–5 minutes until the skin is crispy.
- Flip the salmon, add butter to the pan, and cook for another 2–3 minutes until the salmon is cooked through.
- In a small bowl, combine chopped parsley, minced garlic, lemon zest, and lemon juice to make the gremolata.
- Remove salmon from the skillet and top each fillet generously with gremolata.
- Serve immediately.
Notes
- Do not move the salmon while it cooks skin-side down to achieve crispiness.
- Use fresh lemon zest for the brightest flavor.
- Serve with roasted vegetables or rice for a complete meal.
- Best enjoyed immediately while the skin is crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Roasting
- Cuisine: Mediterranean