Pan Seared Salmon with Sunflower Gremolata

Pan Seared Salmon with Sunflower Gremolata is a delightful and flavorful dish that combines the richness of salmon with a zesty Italian herb sauce. The gremolata, made with chopped sunflower seeds, lemon zest, garlic, and parsley, adds a burst of vibrant flavors and a delightful crunch to every bite. This dish not only looks great, but is also a healthy and delicious choice for seafood lovers.

Pan Seared Salmon with Sunflower Gremolata
Servings 3 servings
Author Joshua Snyder
Prep time
15 Min
Cook time
15 Min
Inactive time
5 Min
Total time
35 Min

Pan Seared Salmon with Sunflower Gremolata

Pan Seared Salmon with Sunflower Gremolata is a delightful and flavorful dish that combines the richness of salmon with a zesty Italian herb sauce. The gremolata, made with chopped sunflower seeds, lemon zest, garlic, and parsley, adds a burst of vibrant flavors and a delightful crunch to every bite. This dish not only looks great, but is also a healthy and delicious choice for seafood lovers.

Ingredients

  • 3 (6- to 8-ounce) salmon fillets, skin on
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • Lemon wedge
Sunflower Gremolata
  • 1/2 cup Italian parsley, finely minced
  • 1/4 cup unsalted sunflower seeds, roasted & chopped
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoons sea salt
  • 1 teaspoon black pepper

Instructions

Notes

Refrigerate salmon in an airtight storage container for up to 2 days.

Rewarm leftovers in a skillet or in the microwave.


Nutrition Facts

Calories

392.99

Fat (grams)

25.13 g

Sat. Fat (grams)

4.94 g

Carbs (grams)

5.09 g

Fiber (grams)

1.9 g

Net carbs

3.19 g

Sugar (grams)

0.72 g

Protein (grams)

36.65 g

Sodium (milligrams)

1662.4 mg

Cholesterol (grams)

103.53 mg
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Directions

1. Take the salmon out of the refrigerator and leave it at room temperature for at least 10 minutes. Use a paper towel to thoroughly dry both sides of the fillets.

2. Season the flesh side of the fillets with salt and pepper.

3. Prepare ingredients for gremolata.

4. In a medium bowl, combine fresh parsley, sunflower seeds, lemon zest, garlic, lemon juice, salt, and pepper.

5. In a 12-inch cast iron or heavy stainless-steel skillet, heat the butter and oil over medium-high heat approximately 3 minutes. It is crucial that the pan is very hot before adding the salmon to ensure proper crisping.

6. Carefully place the fillets in the skillet with the skin side facing up. 

7. Allow the salmon to cook undisturbed on the first side until the flesh appears cooked about 3/4 of the way up the fillet (approximately 5 to 6 minutes).

8. Using a wide and flexible spatula, carefully flip the fillets.

9. Reduce the heat of the pan to medium. Cook the salmon on the other side for an additional 2 to 4 minutes, or until it reaches your desired level of doneness (I typically remove the salmon at 130°F for medium).

10. Squeeze lemon juice over the top and sprinkle and top with gremolata.  Serve hot or at room temperature.