Lemon and pepper pan-seared salmon

Lemon and pepper pan-seared salmon


50 people made this

About this recipe: Blackened chicken or fish is a Cajun staple. This is a twist on that tradition, using the flavours of fresh lemon and black pepper instead of the usual Cajun spices. Enjoy with a green salad or chips.


Serves: 4 

  • 2 tablespoons butter, melted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon garlic granules
  • salt and ground black pepper to taste
  • 1 tablespoon whole black peppercorns
  • 4 salmon fillets
  • 2 tablespoons olive oil

Prep:10min  ›  Cook:13min  ›  Ready in:23min 

  1. Preheat oven to 180 C / Gas 4.
  2. Whisk together the butter, lemon juice, parsley, garlic granules, salt and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate.
  3. Heat the olive oil in an ovenproof frying pan over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the frying pan. Cook for until the flesh is seared and golden brown, about 1 minute.
  4. Place the frying pan into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.

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