Pan Seared Salmon Recipe
jasmine rice & fresh seasonal vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Jasmine Rice
Seasonal Vegetables
Method
Jasmine Rice
- 1
Rinse and measure
Rinse 1 cup jasmine rice under cold water in a fine-mesh sieve until water runs mostly clear (30–45 seconds). This removes excess surface starch and prevents gummy rice.
- 2
Cook rice
Combine rinsed rice, 1.25 cups water, 1/4 tsp salt and 1/2 tsp butter (optional) in a small saucepan. Bring to a gentle boil over medium-high heat uncovered. Once it boils, reduce heat to low, cover tightly, and simmer for 12–14 minutes without lifting the lid.
- 3
Seasonal Vegetables
- 4
Prepare vegetables
While the rice cooks, trim and cut vegetables into even-size pieces so they cook uniformly (e.g., asparagus 1–2 in pieces, broccoli into small florets). Pat dry to avoid steaming in the pan.
- 5
Sauté or roast
Option A - Sauté: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add vegetables and toss to coat. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tender-crisp and lightly browned (4–6 minutes depending on vegetables). Finish with a squeeze of 1/2 lemon if desired. Option B - Roast: Preheat oven to 425°F (220°C). Toss vegetables with oil, salt and pepper on a rimmed baking sheet. Roast for 12–18 minutes, turning once, until tender and caramelized. Finish with lemon if desired.
- 6
Keep warm
When vegetables are cooked, reduce heat to low (or remove oven tray) and keep covered so they stay warm while you sear the salmon.
Salmon
- 7
Bring salmon to room temperature and season
Pat salmon fillets dry very well with paper towels (this helps get a good sear). Let sit at room temperature 10–15 minutes. Season both sides generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (divide the amounts between fillets).
- 8
- 9
Sear skin-side down
Carefully add the salmon fillets to the pan skin-side down, pressing gently for 10–15 seconds to ensure full contact and prevent curling. Reduce heat to medium. Cook without moving for 4–6 minutes depending on thickness until the skin is crisp and you see the cooked color move up the side about two-thirds of the way.
- 10
Flip and finish
Flip the fillets using a fish spatula. Add 1 tbsp butter to the pan and tilt the pan slightly; spoon the melted butter over the tops of the fillets (baste) while they finish cooking for 1.5–3 minutes until an instant-read thermometer inserted into the thickest part reads 125–130°F for medium-rare to medium (or 135°F for well-done).
- 11
