Simple ingredients like lemon, cracked black pepper and paprika completely awaken this fall-apart-tender salmon with a crispy exterior. Use this salmon to add protein to a grain bowl or salad, or enjoy alongside roasted veggies.
- 4 (5-6 oz) skin-on salmon fillets, preferably wild Alaskan
- 1 teaspoon cracked black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon lemon zest, grated
- 2 tablespoons lemon juice, divided
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh parsley, finely chopped
- Pinch of flaky sea salt
Pat salmon dry and place, skin-side down, in a medium bowl. Sprinkle with pepper, paprika, garlic powder, 1/2 teaspoon salt and 1 tablespoon lemon juice.
Heat oil in a large nonstick pan over medium-high heat until shimmering. Add the salmon, skin-side down; cook until the skin releases from the pan easily and the edges are opaque, about 4 minutes. Reduce heat to low and flip the salmon. Continue cooking until an instant-read thermometer inserted in the thickest part of the salmon registers 145°F, 3 to 5 minutes .
Sprinkle the salmon with the remaining 1 tablespoon lemon juice, lemon zest, parsley and flaky salt.
You can find more details about this recipe at eatingwell.com: Skillet Lemon-Pepper Salmon