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Crispy Pan-Seared Salmon Recipe with Easy Zesty Garlic Scape Chimichurri

crispy pan-seared salmon - featured image
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A quick and easy recipe featuring crispy skin salmon fillets topped with a bright, herbaceous garlic scape chimichurri sauce. Perfect for busy weeknights or entertaining with bold, fresh flavors.

Ingredients

Scale
  • 4 skin-on salmon fillets (about 6 oz each), fresh and preferably wild-caught
  • Salt and pepper, to season
  • 2 tablespoons olive oil (extra virgin preferred)
  • 6–8 garlic scapes, chopped roughly
  • ½ cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon red wine vinegar
  • Juice of half a lemon
  • Pinch of red pepper flakes (optional)
  • Salt, to taste (for chimichurri)
  • 1–2 tablespoons water (to thin chimichurri if needed)

Instructions

  1. Pat the salmon fillets dry with paper towels to remove moisture. Season both sides generously with salt and pepper. (5 minutes)
  2. In a mixing bowl, combine chopped garlic scapes, parsley, red wine vinegar, lemon juice, red pepper flakes, and a pinch of salt. Stir well, then slowly drizzle in olive oil while mixing to emulsify. Add 1-2 tablespoons of water if the mixture feels too thick. Set aside to let flavors meld. (10 minutes)
  3. Place a nonstick or cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. Heat until the oil shimmers but does not smoke, about 2-3 minutes. (3 minutes)
  4. Carefully place the salmon fillets skin-side down in the hot pan. Press gently with a spatula to ensure even contact. Cook without moving for 5-6 minutes until the skin is golden brown and crisp. (5-6 minutes)
  5. Flip the fillets carefully and cook skin-side up for another 2-3 minutes until salmon is just cooked through but still moist inside. (2-3 minutes)
  6. Transfer salmon to plates, spoon generous amounts of garlic scape chimichurri over the top, and serve immediately. (2 minutes)

Notes

Pat salmon dry before seasoning to ensure crispy skin. Use medium-high heat and avoid moving the salmon while searing to develop a golden crust. Garlic scapes can be substituted with 2 cloves minced garlic if unavailable. Chimichurri tastes better after resting for at least an hour. Leftovers can be gently reheated in a low oven to maintain moisture.

Nutrition

Keywords: salmon recipe, pan-seared salmon, garlic scape chimichurri, crispy salmon skin, quick dinner, healthy fish recipe, gluten-free, easy weeknight meal

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