Salmon Recipe

Bring to temperature & preheat

Remove salmon from refrigerator 15–20 minutes before cooking to bring closer to room temperature. This promotes even cooking. Preheat oven to 400°F (205°C) if finishing in the oven; otherwise preheat a heavy skillet (preferably oven-safe) over medium-high heat.

Pat dry and season

Pat the salmon fillets dry thoroughly with paper towels. Season both sides evenly with kosher salt, black pepper, smoked paprika, and garlic powder. Lightly rub seasoning into the flesh so it adheres.

Heat a large oven-safe skillet over medium-high heat. Add olive oil and let it shimmer but not smoke (about 30–60 seconds).

Place salmon fillets skin-side down into the skillet, spacing them so they don't crowd. Press gently with a spatula for 10 seconds to ensure even contact between skin and pan.

Sear undisturbed for 4–5 minutes, or until the skin is crisp and the fish is cooked about two-thirds of the way up the side. If fillets are very thick (1¼" or more) you may reduce heat slightly to prevent burning.

Flip the fillets carefully and add butter, sliced garlic, lemon zest, and thyme/dill sprigs to the pan. Spoon the melted butter and aromatics over the fillets for 30–60 seconds to baste and flavor the fish.

If using an oven finish for thicker fillets, transfer the skillet to the preheated oven and roast for 4–6 minutes until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. If not using the oven, reduce heat to medium and cook on the flipped side 1–3 minutes until desired doneness.

Remove skillet from heat. Transfer salmon to a warm plate. Squeeze fresh lemon juice over each fillet and spoon any pan juices and melted butter over the top.

Sprinkle chopped parsley and, if desired, a pinch of flaky sea salt. Serve with lemon wedges on the side.

Suggested internal doneness: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Rest fish 2 minutes before serving to let juices settle.