Seared Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with kosher salt and freshly ground black pepper. Let rest at room temperature for 10–15 minutes while you prepare sauce (or up to 30 minutes).

Heat pan

Place a large heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking, about 1–2 minutes.

Sear skin-side

Place salmon fillets in the pan skin-side down, pressing gently with a spatula for 10–15 seconds to ensure even contact. Reduce heat to medium and cook undisturbed for 4–6 minutes, depending on thickness (cook longer for thicker fillets). The skin should be crisp and the fillet cooked about two-thirds of the way up the sides.

Finish flesh-side

Flip fillets carefully and add 1 tablespoon butter to the pan (optional). Spoon melted butter or pan oil over the top while cooking the flesh side for 1–2 minutes for medium doneness (internal temp about 120–125°F/49–52°C) or longer for more well done. Total cook time typically 6–8 minutes for 1-inch thick fillets.

Rest

Transfer salmon to a warm plate and loosely tent with foil. Rest for 3–5 minutes before serving; carryover will raise internal temperature slightly.

While salmon rests (or while fillets are cooking), melt 2 tablespoons butter with 1 teaspoon olive oil in a small skillet over medium heat. Add the minced shallot and garlic and cook until fragrant and translucent, about 1–1.5 minutes—do not brown.

Stir in the capers and lemon juice, simmer for 30 seconds to marry flavors. Turn off heat and stir in chopped parsley and freshly ground black pepper. Taste and add a pinch of salt if needed. Spoon warm sauce over seared salmon just before serving.

In a small saucepan or skillet over low heat, melt 3 tablespoons unsalted butter. Add minced garlic and cook gently for 30–45 seconds until fragrant but not browned.

Remove from heat and stir in lemon juice, lemon zest, chopped dill and parsley, and salt and pepper. Keep warm (do not boil) and spoon over salmon when plated. For a smoother sauce, whisk the butter briefly while warm to emulsify.

Combine parsley, cilantro (if using), oregano, peeled garlic cloves, red wine vinegar, red pepper flakes, salt and black pepper in a food processor. Pulse several times until herbs are finely chopped but not puréed.

With the processor running, drizzle in 1/2 cup extra-virgin olive oil until the mixture is well combined but still slightly chunky. Stir in 1 teaspoon lemon juice if using. Taste and adjust salt, pepper, or vinegar. Let sit at room temperature 10–15 minutes for flavors to meld, then spoon over salmon.

Place a salmon fillet on each plate. Spoon 1–2 tablespoons of your chosen sauce over each fillet (or serve sauce on the side). Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.