It’s kind of like tartar sauce. Salmon is always a good thing to have for dinner, and cooking it in a skillet is pretty easy. Whether you use wild-caught salmon or farm-raised salmon makes a difference in terms of calorie count and fat content. I served this with broccoli salad.
Pan-Seared Salmon With Aioli
Servings: 4
Ingredients
- 1 pound uncooked salmon (wild caught)
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 pinch salt
Aioli Ingredients
- ¼ cup light mayonnaise
- ¼ cup nonfat Greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Heat a skillet over medium-high heat. Lightly spray the skillet with nonstick spray.
- Rinse the salmon and pat it dry. Season with ½ teaspoon garlic powder, ¼ teaspoon ground black pepper and a pinch of salt.
- Cook the salmon skin-side down for about four minutes. Leave it alone and don't move it too much, you'll want to get a nice sear on the bottom.
- Flip the salmon over and sear it for another 4 minutes. The salmon is done when a thermometer registers an internal temperature of 145 °F
- Whisk together the aioli ingredients in a small bowl and spoon over top of the salmon.
