Fish Recipe
Make Fish Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prep & seasoning
Cooking fat & aromatics
Optional finishing & serving
Method
Prep & seasoning
- 1
Pat dry and season
Pat the fish fillets dry with paper towels—this helps get a good sear. Place fillets skin-side down on a plate or tray. Sprinkle kosher salt evenly over both sides (use about 3/4 tsp per side for thicker fillets), then grind black pepper over the flesh side. Sprinkle garlic powder and smoked paprika evenly over the flesh. Zest one lemon directly over the fillets, then squeeze 1 tablespoon lemon juice over the flesh.
- 2
Rest
Let the seasoned fillets rest at room temperature for 10–15 minutes while you assemble the pan and aromatics. This short rest improves flavor and allows the seasoning to adhere.
Cooking fat & aromatics
- 3
- 4
Sear skin-side down
Gently place the fillets in the pan skin-side down, spacing them so they don't crowd. Press each fillet gently with a spatula for 10–15 seconds to ensure full skin contact. Cook undisturbed for 4–6 minutes (depending on thickness) until the skin is crisp and the lower two-thirds of the fillet are opaque.
- 5
Flip and finish
Reduce heat to medium. Carefully flip the fillets and add 1 tablespoon butter and minced garlic to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the top of the fish (baste) for 1.5–3 minutes until the fish reaches desired doneness (internal temperature 125–130°F / 52–54°C for medium-rare salmon; 140°F / 60°C for firm white fish). During the last 30 seconds, add the remaining 1 tablespoon lemon juice and chopped herbs into the pan and mix with pan juices.
Optional finishing & serving
- 6
Finish and plate
Transfer fillets to a warm plate skin-side up. Spoon any pan juices, garlic, and herbs over the top. Scatter the rinsed capers and a pinch of chili flakes over the fish if using.
- 7