This is the best Lemon Ginger Salmon recipe: pan cooked, unsweetened, Paleo and Whole30 approved. This is an excellent main dish that contains only healthy, real food ingredients and has no added sugar.
I try my best to eat wild caught salmon at least once a week.
I'm not only a huge fan of the flavor and texture of salmon, but I also love how nutritionally dense it is. Salmon is one of nature's superfoods - a great addition to a healthy diet.
To be completely honest...most of the time I don't follow a recipe or measure ingredients when I cook. (That being salmon or any other kind of fish/meat.) My method of cooking is often: throw some meat on an oiled pan, add a bunch of spices and cook until done. (I also like my animal products thoroughly cooked through - no pink present.)
But, I really wanted a pan cooked salmon recipe on the blog, so I took the time to measure things out and kept track of the cooking time. Oh the things I do for blogging 😉
Lemon Ginger Salmon
This salmon recipe is flavored with raw ginger and freshly squeezed lemon, pressed garlic, salt and pepper. All of these flavors combine to create the best tasting pan cooked salmon.
This recipe is:
- Paleo & Whole30 approved
- free of many allergens: dairy, nuts, soy, eggs, gluten
- nutrient dense
- easy to make
Another great thing about a recipe like this? You can easily add or subtract ingredients to your liking. Don't want garlic? Then skip it. Like your salmon spicy? Add a pinch of cayenne or chopped jalapeno.
There are so many flavor variations and no wrong way to do it - it's all about the way you cook the salmon.
Ingredients in Lemon Ginger Salmon
Here's what you need to make this Whole30 salmon recipe:
- 2 salmon filets (I always buy wild caught salmon)
- olive oil (or avocado oil)
- raw garlic
- fresh ginger
- small lemon
- salt & pepper
- fresh parsley (optional)
Many substitutions can be made in this recipe. It's really up to what ingredients you have on hand and the flavors you prefer.
I recommend olive or avocado oil for cooking. Coconut oil is another heat stable oil, but it will change the flavor - not a bad thing, just something to consider. Please, do NOT use canola oil (or any other vegetable oil) as it is highly processed and not good for your health.
I used freshly pressed, raw organic garlic. Other options include: minced garlic or garlic powder/granules. If you decide to use garlic powder or garlic granules, add only ⅛ - ¼ tsp to each salmon filet after cooking.
I highly recommend fresh ginger over ground ginger, but you can make the swap if needed. If using ground ginger, sprinkle ⅛ - ¼ tsp on each filet after cooking.
The lemon is added after cooking and really brings together all the flavors. I used fresh lemon, but bottled lemon juice can work as well.
Salt & Pepper
No meal is complete without salt and pepper! My go-to salt is unrefined pink Himalayan Sea salt.
Parsley is not needed, but a great garnish. It adds color, nutrients and a little flavor to the salmon.
How to Cook Salmon on a Frying Pan
Before I explain how to cook the salmon, I must mention that I like my salmon cooked through and well done. Which, does not mean dry, but it does mean fully cooked. I'm just not a fan of under-cooked meats or fish. So, if you like seared salmon that is slightly undercooked in the middle - then these cooking instructions are not for you.
First, preheat your frying pan on medium heat.
Add the oil, raw ginger and freshly pressed garlic. Sautee on medium heat for about 3 minutes or until slightly browned.
Remove the garlic and ginger from the pan and place in a small dish. Leave the excess oil on the pan for cooking the salmon.
Place the salmon filets on the pan, skin side up. Cover the pan with a lid and cook for 5 minutes. Note: if your salmon is frozen, make sure to fully defrost it before cooking.
Next, remove the lid and flip the salmon so that the skin is now touching the pan. Spread the sautéed garlic and ginger on each of the filets. Cover and cook an additional 3-5 minutes.
Turn off the burner. Squeeze fresh lemon juice on the salmon, add salt pepper and chopped parsley to taste.
This salmon is best served right after cooking. I like pairing salmon with salad, sometimes parsnip fries, roasted green beans or veggie noodles.
The Best Lemon Ginger Salmon (Pan Cooked)
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 salmon filets 1x
This is the best Lemon Ginger Salmon recipe! Pan cooked, unsweetened, Paleo and Whole30 approved.
- 2 salmon filets (fresh or fully defrosted)
- 1 Tbsp olive oil
- 3 cloves fresh garlic, pressed
- 1 tsp freshly ground, raw ginger
- ½ small lemon
- salt & pepper to taste
- freshly chopped parsley for garnish (optional)
- Preheat frying pan on medium heat.
- Add oil, raw ginger and freshly pressed garlic. Sautee on medium heat for about 3 minutes or until slightly browned.
- Remove the garlic and ginger from the pan and place in a small dish. Leave the excess oil on the pan for cooking the salmon.
- Place the salmon filets on the pan, skin side up. Cover the pan with a lid and cook for 5 minutes.
- Remove the lid and flip the salmon so that the skin is now touching the pan. Spread the sautéed garlic and ginger on each of the filets. Cover and cook an additional 3-5 minutes.
- Turn off the burner. Squeeze fresh lemon juice on the salmon, add salt pepper and chopped parsley to taste.
The instructions for this recipe are for well-done, cooked through salmon, as I do not like undercooked fish or meat.
Keywords: salmon, lunch, dinner, Paleo meals, Whole30, nut free, egg free, no added sugar
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