Onion Pan-Seared Salmon

Steps

How to make it

Prep 8 min · Cook 12 min

1. Pat 240 g salmon dry on both sides; salt lightly and rest 3 minutes; slice 1/2 onion into thin strips; cut 100 g broccoli into small florets; mince 1 garlic clove.
2. Heat 1 Tbsp olive oil in a skillet over medium-high; place salmon skin-side down without moving; sear 3–4 minutes until the skin is golden and crisp.
3. Flip and sear 2–3 minutes until about medium (center still slightly pink); transfer salmon out.
4. Add a little more oil to the same pan; cook onion and garlic over medium 2 minutes until translucent and fragrant.
5. Add broccoli; stir-fry over high heat 2 minutes until bright green with stems slightly tender but still crisp.
6. Return salmon; drizzle 1 tsp soy sauce along the pan edge; reduce over medium 1 minute, spooning sauce over the fish.
7. Taste and serve—the center should be opaque and flake easily with a fork.

Tips & storage

Make it easier

• Let the first side set before flipping to avoid torn skin.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best same day; reheated fish dries out.

Substitutions

Optional add-ins