Pan searing the salmon creates a crispy outer crust while keeping it moist and tender inside. This recipe takes less than 30 minutes, making it great for a weeknight or weekend dinner. Leftovers can be reheated and combined with vegetables or added to an entrée salad for a filling, satisfying lunch or dinner. Aim for 4 ounces of salmon twice a week to consume the recommended amount of omega-3 fatty acids.
Prep Time: 10 minutes
Cook Time: 12 minutes
4 salmon filets (about 1 ¼ pounds)
¼ teaspoon freshly ground pepper
¼ teaspoon salt
½ teaspoon dried, crushed rosemary
2 teaspoons olive oil
2 green onions, chopped
- Preheat oven to 400 degrees F.
- Place salmon on a plate and season flesh side with freshly ground pepper, salt and rosemary.
- Heat olive oil in an oven-safe pan. Place salmon filets flesh-side down in hot pan. Cook for 4-5 minutes or until crust has formed.
- Flip salmon to skin side down and spoon teriyaki sauce on top. Move pan to the oven and bake at 400 degrees F. for 6-7 minutes, depending on the thickness, and until fish flakes easily with a fork.
Makes 4 servings.