By: American Heart Association
Simple Pan Seared Salmon
4 - 6-ounce salmon fillets
Smoked or sweet paprika
Sprinkle the salmon fillets generously with salt and pepper, and dust with a little paprika.
Coat the bottom of a large, heavy-bottomed pan with oil, add a couple tablespoons butter and place over medium-high heat. Once the oil is hot and the butter is melted, add the salmon fillets, skin side down. Cook, without moving, until the sides are cooked just past halfway up the fillets. Flip and cook, without moving, until the sides are fully cooked, then remove from the heat for medium-rare. Serve warm.