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Pan Seared Salmon

Pan Seared Salmon

30 Min(s)
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1 serving
Original recipe yields 1 serving
1 whole lemon freshly squeezed
1 teaspoon seasoning salt
1 teaspoon fresh cracked pepper
1 tablespoon hot sauce
1 pinch cayenne pepper
1/2 cup Kraft Balsamic Vinaigrette Dressing
4-5 pieces salmon fillets (skin on or off)
1 Ziploc bag
(EVOO) Extra Virgin Olive Oil (just enough to coat the pan)
2 tablespoons chopped spring onions
1 tablespoon minced garlic
1/4 cup 2% milk
2 slices Kraft American cheese
1 tablespoon fresh dill
1 tablespoon parsley flakes
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Let's Make It
Add the following ingredients into the Ziploc bag for marinade; lemon juice, seasoning salt, pepper, hot sauce, cayenne pepper, dressing, and salmon. Allow the salmon to marinate for at least 10 minutes (longer if desired). Make sure that the salmon is at room temperature before cooking.
Preheat medium to large skillet on medium. Add the EVOO (remember just enough to coat the pan). Place salmon in skillet skin down. If the salmon is without skin then either side is fine. Allow the salmon to cook on each side for about 2 minutes. The salmon should still be rare at this point. Remove the salmon and set aside.
Add onions and garlic while scraping the bottom of the pan. Add the 2% milk to deglaze the pan, this will allow all of the wonderful flavors to become your sauce. Then add the 2 slices of cheese. Turn the heat to low and allow simmer for 1 minute. Place the salmon back into the pan along with the dill and parsley flakes and cover with the lid and allow the salmon to continue to cook to your desired doneness.
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