Seafood & Catch · Free
Pan-Seared Salmon with Lemon Butter
Crisp-skinned salmon fillets seared in a hot skillet and finished with a bright lemon butter pan sauce. A fast, foolproof dinner that tastes like a restaurant plate.
****+
Prep 10 min · Cook 12 min
Method
Pat the salmon fillets very dry on all sides with paper towels; dry fish is the secret to a crisp sear instead of a steamed, gray surface.
Season both sides evenly with the salt and pepper, then let the fish sit at room temperature for about 10 minutes while you get the pan ready.
Place a large nonstick or stainless steel skillet over medium-high heat and add the oil; wait until the oil shimmers and thins out, which means it is hot enough to sear.
Lay the fillets in the pan skin-side down, gently pressing each one flat with a spatula for about 10 seconds so the skin makes full contact and does not curl.
Cook undisturbed for 5 to 6 minutes; do not move the fish, and you will see the salmon turn opaque and pale from the bottom up about two thirds of the way.
Flip each fillet carefully and cook the second side for 2 to 3 more minutes, until the flesh flakes easily when nudged with a fork and an instant-read thermometer reads 125 to 130 degrees F for moist medium.
Transfer the salmon to a plate and turn the heat down to medium; the fish will keep cooking slightly from residual heat, so pull it a touch early to avoid dryness.
Add the butter and sliced garlic to the same pan and cook for about 60 seconds, stirring, until the garlic is fragrant and just barely golden but not brown.
Pour in the lemon juice and swirl the pan to combine into a glossy sauce, scraping up any tasty browned bits from the bottom.
Stir in the parsley and lemon zest, then spoon the warm lemon butter over the salmon fillets.
Serve right away with lemon wedges on the side for an extra squeeze of brightness.
Chef's tips
- If your fillets are thicker than 1 inch, add 1 to 2 minutes to the first side and check the internal temperature to be sure.
- No thermometer? Salmon is done when it flakes into moist chunks with light fork pressure and looks just barely translucent in the very center.
- For extra-crispy skin, press gently for the first few seconds and resist the urge to flip early.
Cooking times vary by equipment -- cook to temperature and to taste.
