Jul 14 2026
Restaurants›The Loft›Seared Salmon* Recipe

Seared Salmon* Recipe

Inspired by The Loft
Time45m
Serves4

Lemon-butter | sautéed baby spinach | mashed potatoes.

Jump to Recipe

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

Lemon-Butter Sauce

Sautéed Baby Spinach

Mashed Potatoes

Method

Salmon Preparation

  1. 1

    Season the Salmon

    Pat the salmon fillets dry with paper towels. Season both sides of each fillet with salt and black pepper.

  2. 2

    Sear the Salmon

    In a skillet over medium-high heat, add olive oil. Once hot, place the salmon fillets skin-side down in the pan. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through. Remove from heat and set aside.

Lemon-Butter Sauce

  1. 3

    Make the Lemon-Butter Sauce

    In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice and chopped parsley, then remove from heat.

Sautéed Baby Spinach

  1. 4

    Sauté the Spinach

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the baby spinach, salt, and black pepper. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat.

Mashed Potatoes

  1. 5

    Prepare the Potatoes

    In a large pot, add the peeled and quartered potatoes. Cover with water and add salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.

  2. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy, adjusting milk for desired consistency.

More from The Loft