Salmon Recipe
Make Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Garlic-Butter Sauce
To Finish
Method
Salmon
- 1
Prep the salmon
Pat salmon fillets dry with paper towels. This promotes even browning and prevents steaming.
- 2
Season the flesh side of each fillet evenly with kosher salt (about 3/8 tsp per fillet if dividing) and freshly ground black pepper. Lightly rub 1 tablespoon olive oil over the skin and flesh to help sear.
- 3
If fillets are thick (1" or more), let them sit at room temperature for 10–15 minutes while you preheat the pan; this helps even cooking.
- 4
Heat a large nonstick or stainless-steel skillet over medium-high heat until hot, about 2 minutes. Add the remaining 1 tablespoon olive oil and swirl to coat.
- 5
Place the salmon fillets skin-side down in the skillet, arranging them so they are not crowded. Press down gently with a spatula for 10 seconds to ensure full skin contact for good sear.
- 6
Cook skin-side down without moving for 4–6 minutes, depending on thickness, until the skin is crisp and you can see the color move up the side of the fillet about two-thirds of the way.
- 7
Flip the fillets and cook for an additional 1.5–3 minutes for medium doneness (internal temperature 120–125°F / 49–52°C). For well-done, cook 3–4 minutes. Remove from heat and transfer to a warm plate.
Garlic-Butter Sauce
- 8
In the same skillet used for the salmon (wipe out excess oil if there's too much but keep the fond), reduce heat to medium-low and add 3 tablespoons unsalted butter.
- 9
When the butter is melted and foaming, add the 3 minced garlic cloves and sauté 30–45 seconds until fragrant, stirring constantly to avoid burning.
- 10
Stir in 1 tablespoon lemon juice and 1 teaspoon honey or maple syrup (if using) to create a glossy sauce. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.
- 11