Pan Seared Salmon Steak

Pan Seared Salmon is specially for those folks, who have resolved to cook more and go for clean-eating. This light, fresh recipe is ready in less than 10 minutes, tastes incredibly delicious, and is packed with flavors. For those preparing for the spring break and beach season, this recipe also happens to be bikini and six-pack friendly. 😉

All you need to prepare this dish is either a cast iron skillet or a good non-stick pan. Pan searing salmon in a cast iron skillet provides it a slightly charred exterior. The salmon fillets are dusted with flour and cooked on the stove in a tablespoon of oil. I like to serve this with a side of wilted spinach or Jalapeno Mango Salsa.

Ingredients
2 (8 ounce) Salmon Fillets (about 1-inch-thick)
1/2 Teaspoon Ground Black Pepper
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Dried Rosemary
1 Teaspoon Dried Parsley or 2 Teaspoons Fresh Parsley, finely chopped
1 Tablespoon Lime Juice
1 Clove Garlic, minced
Salt to taste
1 Tablespoon Vegetable/ Grapeseed Oil
2 Tablespoons All Purpose Flour

Process

1. Rinse the Salmon under cold water and pat it dry.
2. Heat 1 Tablespoon of oil on a heavy skillet or cast iron skillet over medium high heat.
3. In a small bowl, mix all the ingredients except oil and all purpose flour. Brush the marinade on both sides of the fillets generously.
4. Place the flour in a plate and press the salmon lightly in the flour to coat, on both sides.
5. Add the salmon to the skillet and cook for about 3 minutes on each side (Cooking times will vary, according to the thickness of the fish), until lightly browned.
6. Transfer the fish to a plate and serve as desired.

Enjoy!