Pan Seared Salmon Dinner Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 3/4 tsp per side distributed), and freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare other components.

Pan-sear salmon

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, place salmon fillets skin-side down, pressing lightly with a spatula for 10 seconds to prevent curling. Cook undisturbed 4 to 5 minutes until skin is crisp and flesh is mostly cooked up the side. Flip carefully and cook 1 to 2 minutes more for medium (internal temp 125-130°F / 52-54°C). Transfer salmon to a warm plate and tent with foil while you make sauce.

If using thicker fillets (1.25–1.5 in), allow 1–2 extra minutes after flipping. For fully cooked through, cook until 135°F (57°C). Finish with lemon wedge when plating.

Sauté aromatics

In the same skillet used for salmon (wipe out excess fat but keep any fond), reduce heat to medium and add 1 tbs extra-virgin olive oil and 4 tbs unsalted butter. When butter melts, add minced shallots and cook 1 to 2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in 1 tbs tomato paste and cook 30 seconds to bloom the flavor.

Deglaze and reduce

Pour in 1 cup dry white wine (or seafood stock) to deglaze, scraping up browned bits from the pan. Bring to a simmer and reduce by about half, about 3 to 5 minutes.

Finish sauce

Lower heat to medium-low and stir in 1/2 cup heavy cream. Simmer gently 2 to 3 minutes until slightly thickened. Add 2 tbs fresh lemon juice, 1/2 tsp salt, 1/2 tsp black pepper and optional 1/4 tsp red pepper flakes. Stir in the cooked lobster meat and warm through 1 to 2 minutes—avoid boiling to keep lobster tender. Taste and adjust seasoning. Stir in 2 tbs chopped fresh parsley just before removing from heat.

If sauce seems too thin, simmer a minute longer. For a silkier sauce, swirl in an additional 1 tbs cold butter off heat.

Rice (if chosen)

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water and 1 tbs butter in a small saucepan and bring to a boil. Reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Fluff with fork and season to taste.

Mashed potatoes (if chosen)

Place 2 lb peeled and cut russet potatoes in a pot, cover with cold water and salt (about 1 tsp), bring to a boil and simmer until fork-tender, about 15 to 20 minutes. Drain well, return to pot, mash with 2 tbs butter and 1/2 cup warm milk until smooth. Adjust salt to taste.

Baked potatoes (if chosen)

Preheat oven to 400°F (200°C). Toss 4 baby potatoes with 1 tbs olive oil and 1/2 tsp coarse salt. Arrange on a baking sheet and roast 25 to 35 minutes until tender and skins crisp. Split open before serving.

Roast or steam vegetables

Option A - Roasted: Preheat oven to 425°F (220°C). Toss 2 cups broccoli florets and 1 cup carrots with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet and roast 12 to 15 minutes until tender and slightly charred. Option B - Steamed: Place vegetables in a steamer basket over boiling water, cover and steam 5 to 7 minutes until bright and tender-crisp. Season with salt and pepper and a squeeze of lemon if desired.

Place chosen side (rice, mashed or baked potatoes) on plates. Position pan-seared salmon on top or beside the starch. Spoon generous portion of warm lobster scampi sauce with lobster over the salmon. Arrange vegetables alongside. Garnish with remaining chopped parsley and a lemon wedge. Serve immediately.

Leftover sauce can be refrigerated up to 2 days; reheat gently to avoid separating the cream.