Monday, May 13, 2013

Pan-Seared Salmon

Hi everyone!  Today's recipe is incredibly easy and definitely one you'll want to repeat.  As most of you know I have two under two!  So, dinner prep time can sometimes be a challenge.  But let's be honest, having any children at all makes dinner prep sometimes challenging.  Everyone is hungry and waiting!  I am lucky that my almost two-year old loves fish.  For this particular recipe I used a bag of Great Value brand frozen salmon.  It costs around $4.99 and comes with 5 pieces of fish.  That is plenty for our family's dinner, plus left-overs the next day for my daughter.

Pan-Seared Salmon
1 bag frozen salmon
Extra-virgin Olive Oil
Sea Salt
All-purpose Greek Seasoning

First, thaw the salmon by running it under warm water while still in the package. While you're thawing the fish heat a few tablespoons of EVOO on medium heat in a skillet on the stove.

Next, season both sides of the fish with the Greek seasoning (or seasoning of your choice) and season only ONE side with sea salt.   Pan fry the fish, 3-4 minutes on each side.  Make sure to cut the fish in half before serving to make sure it is completely cooked!

This fish is great served along side some brown rice or vegetables!  We had ours with baked sweet potatoes, cut up avocado, and peas.

*A note about thawing: I have always thawed out frozen fish using the method described above.  The package says to NOT thaw the fish out while it's still in the plastic.  Perhaps this is a health risk?  If you have a better way to thaw, please share (in a kind way) below! :)


  1. Found this on the web...
    ....products are sealed in vacuum-packed pouches while still frozen. This prevents dehydration or “freezer burn”, and is most effective way to preserve quality. We go to great lengths to bring you the best seafood possible, as with any all-natural product there are bacteria that develop during the thaw process. The curious thing about seafood is that when in an anaerobic (airless) environment, there is a chance of the formation of the bacteria Clostridium botulinum, also known as C-bot, a cause of food poisoning. By removing the packaging, you eliminate the risk of C-bot contamination. Just to be on the safe side, the FDA requires these guidelines for all vacuum-packed seafood.

  2. I always put them in a zip-lock sandwich bag and thaw them. Works great.