Pan Seared Salmon Recipe

Prepare salmon

Pat the salmon fillets dry thoroughly with paper towels. This step is critical to get a good sear. Trim any ragged edges and, if very thick, score the skin lightly 2–3 times to prevent contracting.

Season both sides of each fillet evenly with kosher salt, black pepper, and garlic powder. Grate the lemon zest over the top of the flesh side and lightly press it into the seasoning.

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add the olive oil and swirl to coat.

When oil is shimmering and just starting to smoke lightly, place the salmon fillets skin-side down in the pan, spaced so they do not touch. Press each fillet gently with a spatula for 10 seconds to ensure full contact of the skin with the pan.

Reduce heat to medium. Cook skin-side down without moving for 4–6 minutes, depending on thickness (4 minutes for 1-inch, up to 6 minutes for 1.5-inch). You should see the cooked color move up the side about two-thirds of the way.

Flip the fillets carefully. Add the butter, crushed garlic cloves, and fresh thyme/parsley to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the tops of the salmon repeatedly (baste) for 1–2 minutes, cooking until the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium, or 130–135°F (54–57°C) for medium-well.

If the fillets are thicker and need extra time after basting, reduce heat to low and cook an additional 1–2 minutes, continuing to baste, until desired doneness is reached.

Transfer the salmon to a warm plate or baking sheet. Spoon any butter and garlic from the pan over the fillets.

Squeeze fresh lemon juice over each fillet and sprinkle a pinch of flaky sea salt if using. Serve immediately with lemon wedges on the side.