Pan Seared Salmon

I’m wrapping up Hoboken week with my favorite place to buy fish from – Tutta Pesca. They sell fish in their downstairs retail space and you can enjoy it cooked for you upstairs in their amazing restaurant.

While they have so many dishes I love, my favorite is their simple, yet complex flavored pan-seared salmon. It’s BURSTING with the most amazing flavors and they really know how to cook fish properly. It’s served with roasted potatoes and spinach, but I had something slightly different in store for mine….

Screen Shot 2019-03-05 at 10.41.26 AM

(Photo cred: Tutta Pesca)

…I channeled the lemon, artichoke and olive oil flavors from Italy and made a sunny salmon dish I couldn’t stop eating the second I took my first bite. The fish was so tender and cooked perfectly.

I loved taking you on my food adventures through Hoboken and hope you liked some (maybe all!) the dishes. Try some and let me know what you think!


PS – here’s how I made my salmon…

Pan Seared Salmon

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 1/4 lb. skinless boneless salmon filets, cut into 4 filets
  • 1/2 teaspoon salt
  • 1/8  teaspoon black pepper
  • One jar marinated artichoke hearts, drained (reserve oil)
  • 4 tablespoons unsalted butter or oil from artichoke hearts
  • Juice of 1 lemon
  • 1 tablespoon fresh parsley, minced
  • 1 lemon, cut into rounds 


  1. Season salmon on each side with salt and pepper.
  2. Heat a large pan over medium heat. Add butter or oil from artichokes. Add seasoned salmon and artichokes and cook uncovered 3-4 minutes until golden brown then flip and cook other side of salmon for 2-3 minutes or until fully cooked through. In the last 2 minutes of cooking, add lemon juice to the pan. Spoon over the salmon as it cooks.
  3. Transfer salmon to plates, drizzle with sauce and sprinkle the pan cooked salmon with freshly chopped parsley, lemon rounds and black pepper to taste. Serve immediately Enjoy! 

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