Description
This Pan Seared Salmon recipe delivers perfectly crispy skin and tender, flaky flesh through a simple stovetop method. Seasoned with just salt and pepper, then cooked in butter and high smoke-point oil, the salmon achieves a deliciously golden crust while staying moist inside. Finished with fresh lemon and herbs, it’s a quick, healthy, and flavorful dish ideal for weeknights or dinner parties.
Ingredients
Scale
Salmon
- 4 (6- to 8-ounce) salmon fillets, skin on
- ½ teaspoon kosher salt, plus a few extra pinches
- ¼ teaspoon ground black pepper
Cooking Fats
- 1 tablespoon unsalted butter
- ½ tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
To Serve
- 1 lemon, cut into wedges
- Chopped fresh parsley, basil, or dill (optional)
Instructions
- Prepare Salmon: Remove the salmon from the refrigerator and let it rest at room temperature for at least 10 minutes. Pat the fillets very dry on both sides with paper towels to ensure a crispy sear.
- Heat Fat in Skillet: Place butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat. Heat until the butter foams and the foam subsides, about 3 minutes. The pan must be very hot for proper crisping.
- Season the Salmon: Just before cooking, season the flesh side of the salmon fillets with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
- Place Salmon Skin-Side Up: Carefully place the fillets into the hot skillet, skin side up, lowering them gently away from you to avoid splatters. Sprinkle the skin side with a pinch of kosher salt.
- Cook First Side: Let the salmon cook undisturbed until cooked about three-quarters of the way up the fillet, about 5 to 6 minutes, allowing the skin to crisp properly.
- Flip the Fillets: Using a fish spatula or a similar wide, flexible spatula, gently flip the fillets over. They should release easily; if sticking, cook an additional 30 seconds and try again.
- Cook Second Side: Reduce heat to medium and cook the salmon for another 2 to 4 minutes until desired doneness (130°F for medium). Remove from skillet and let rest for 5 minutes.
- Serve: Squeeze fresh lemon over the top and sprinkle with chopped herbs if desired. Serve hot or at room temperature.
Notes
- To Store: Refrigerate salmon in an airtight container for up to 2 days.
- To Reheat: Gently rewarm leftovers in a skillet over medium-low heat or in the microwave to preserve texture and flavor.
Nutrition
- Serving Size: 1 salmon fillet (6-8 ounces)
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 90mg
