Seared Salmon Recipe

Prep fish

Pat the salmon fillets dry on all sides with paper towels. This helps achieve a good sear.

Trim any ragged edges and check for pin bones; remove with fish tweezers if needed.

Season both sides of the fillets evenly with kosher salt, black pepper, garlic powder, and lemon zest. Lightly press the seasoning into the flesh.

Heat pan

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2–3 minutes.

Add 1 tablespoon olive oil to the pan and swirl to coat.

Place the salmon fillets skin-side down in the pan, spacing them so they don't touch. Press gently with a spatula for 10 seconds to ensure full skin contact.

Reduce heat to medium and cook undisturbed for 5–6 minutes, depending on thickness, until the skin is crisp and fish has cooked about two-thirds of the way up the sides.

Flip the fillets carefully and add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Spoon the melted butter over the tops briefly and cook 1–2 minutes more for medium doneness (internal temp ~125–130°F / 52–54°C). Cook an additional minute for well-done.

Transfer the salmon to a warm plate and tent loosely with foil while you make the sauce; leave any fond (browned bits) in the pan.

Make pan sauce

Add the remaining 1 tablespoon butter to the hot pan. Reduce heat to medium-low and add the minced shallot. Sauté for 1–2 minutes until softened, stirring to release browned bits.

Add the minced garlic and sauté 20–30 seconds until fragrant, being careful not to burn it.

Pour in the white wine (or chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium and simmer until liquid is reduced by about half, about 1–2 minutes.

Stir in the lemon juice, chopped parsley, and capers (if using). Remove from heat and swirl in remaining butter off the heat until the sauce is glossy.

Taste and adjust seasoning with a pinch of salt and pepper if needed.

Serve

Spoon the pan sauce over the salmon fillets and serve immediately with lemon wedges and additional parsley.