Pan Seared Salmon Recipe

May 18, 2020

Perfect for a date or family night, this Pan Seared Salmon recipe is easy to make and ready in only 15 minutes! This dish is served with mouth-watering creamy lemon pasta that perfectly compliments the fish. Pan-searing a salmon is very simple and creates the perfect outer crust. Serve this dish along side your favorite vegetable such as asparagus or steamed broccoli for a complete healthy meal!



  • 5 oz spaghetti (Three 8.5-16oz. of Barilla Pasta in assorted varieties)
  • kosher salt
  • 2 salmon fillets (skin on or off) ($9.99 per lb. of Bering Bounty Wild Caught Alaskan King Salmon Fillets)
  • salt and fresh ground black pepper 
  • 1 tbsp olive oil
  • 1 shallot – finely chopped 
  • 1 tsp butter
  • 1/4 cup dry white wine 
  • ½ cup heavy cream
  • 1 lemon (zest and juice)
  • 3 tbsp coarsely chopped parsley
  • Lemon wedges – to serve





Cook the Pasta

  1. Bring a large pot of water to boil and then add a good amount of salt.
  2. Add the spaghetti and cook until al dente. (around 1 minute less than the packet suggests)
  3. When the pasta is cooked, reserve 2 cups of the cooking water and then drain.

Whilst the pasta is boiling cook the salmon and sauce

  1. Season the top of the salmon fillets evenly with salt.
  2. Rub the salmon fillets with olive oil and then place a large nonstick frying pan or skillet over medium-high heat.
  3. Add salmon, presentation side down. Sauté for 3 minutes and then flip and cook for a further 2 minutes. Then flip the salmon onto each side and sear for a minute. (see note 5)
  4. Transfer salmon to a warmed plate. (You can tent with foil, but this will stop the salmon from being as crispy.)
  5. Add the chopped shallot to the skillet/frying pan and add in the butter
  6. Gently fry the shallot until softened.
  7. Add the wine to the pan and scrape any browned bits off the bottom of the pan.
  8. Cook the wine for about a minute (it will start to evaporate pretty quick then stir the zest and juice of the lemon.
  9. Pour in the half and half (See note 4) and heat through.
  10. Add the parsley, season generously with salt and black pepper.
  11. Add the pasta and 1/4 cup of the pasta cooking water to the sauce and stir over low heat.
  12. Gently toss the pasta about until everything is well coated and the pasta is cooked to your liking. You can add more cooking water if the sauce starts to thicken too much.
  13. Serve with the seared salmon on the side, a garnish of parsley and some lemon wedges.