Seared Salmon Recipe

Bring salmon to room temperature

Remove the salmon from the refrigerator 15–20 minutes before cooking so it comes closer to room temperature. Pat each fillet dry thoroughly with paper towels to remove surface moisture.

Season

Place fillets skin-side down on a tray. Evenly sprinkle kosher salt over both sides (about 1/2 tsp per fillet if using 4). Add freshly ground black pepper, garlic powder, and a light dusting of smoked paprika on the flesh side. Press the seasoning gently into the flesh so it adheres.

Heat the pan

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

Sear skin-side down

Carefully place the salmon fillets into the hot pan skin-side down, spacing them so they are not crowded. Press each fillet gently with a spatula for 10–15 seconds to ensure full contact between skin and pan (prevents curling). Cook without moving until the skin is deeply golden and crisp and you can see the cooked line rise about two-thirds up the side — about 5–6 minutes depending on thickness.

Flip and finish

Reduce heat to medium. Flip each fillet gently using a spatula so it rests on the flesh side. Add 2 tablespoons unsalted butter to the pan and tilt the pan slightly; spoon the melted butter over the top of each fillet for 30–60 seconds to baste and finish cooking. If you prefer slightly rarer center, cook 1–2 minutes after flipping; for medium, cook 2–3 minutes. Internal temperature target: 120–125°F (49–52°C) for medium-rare to 130°F (54°C) for medium.

Finish with lemon and herbs

Remove the pan from heat. Squeeze about 2 tablespoons fresh lemon juice over the fillets and scatter chopped fresh parsley on top. Transfer salmon to plates, skin-side up to keep skin crisp, and serve with lemon wedges.

Rest and serve

Let the salmon rest 1–2 minutes before serving so juices redistribute. Serve immediately with your choice of sides.