Simple ingredients like lemon, cracked black pepper and paprika completely awaken this fall-apart-tender salmon with a crispy exterior. Use this salmon to add protein to a grain bowl or salad, or enjoy alongside roasted veggies.

Ingredients

  • 4 (5-6 oz) skin-on salmon fillets, preferably wild alaskan
  • 1 teaspoon cracked black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 teaspoon grated lemon zest
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely chopped fresh parsley
  • pinch of flaky sea salt

Directions

  1. Pat salmon dry and place, skin-side down, in a medium bowl. Sprinkle with pepper, paprika, garlic powder, 1/2 teaspoon salt and 1 tablespoon lemon juice.
  2. Heat oil in a large nonstick pan over medium-high heat until shimmering. Add the salmon, skin-side down; cook until the skin releases from the pan easily and the edges are opaque, about 4 minutes. Reduce heat to low and flip the salmon. Continue cooking until an instant-read thermometer inserted in the thickest part of the salmon registers 145°F, 3 to 5 minutes .
  3. Sprinkle the salmon with the remaining 1 tablespoon lemon juice, lemon zest, parsley and flaky salt.