Pan Seared Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the sauce and preheat the pan.

Heat pan

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

Sear salmon, skin-side first

Add the fillets skin-side down to the hot pan, spacing them so they don't touch. Press gently with a spatula for 10–15 seconds to ensure even skin contact. Cook undisturbed 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish in pan

Flip the fillets and add 1 tablespoon butter to the pan. Spoon the melted butter over the tops for 30–60 seconds until the salmon reaches desired doneness (medium: internal temp 125–130°F / 52–54°C). Remove salmon to a warm plate and tent loosely with foil while you finish the sauce.

Cook aromatics

Using the same skillet (leave any browned bits), reduce heat to medium. If pan is dry, add 1 teaspoon olive oil. Add the finely minced shallot and cook 1–2 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant, stirring so it doesn’t burn.

Deglaze and reduce

Add the dry white wine (if using) and scrape up any browned bits from the pan with a wooden spoon. Let the wine reduce by half (about 1–2 minutes). Add the chicken stock, fresh orange juice, lemon juice, orange zest, honey, soy sauce, and thyme. Bring to a gentle simmer and let reduce for 3–4 minutes to concentrate flavors.

Thicken sauce

Whisk the cornstarch with 1 tablespoon cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens slightly and coats the back of a spoon. If sauce becomes too thick, add up to 1–2 tablespoons stock or water to reach desired consistency.

Finish and season

Remove the pan from heat and whisk in 1 tablespoon cold cubed butter until the sauce is glossy. Taste and adjust seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper, or more to taste.

Combine briefly (optional)

Return the salmon to the pan skin-side up for 15–20 seconds to warm and coat lightly with sauce, or simply spoon the sauce over plated fillets.

Place each salmon fillet on warmed plates. Spoon the orange citrus sauce over and around the fish. Garnish with chopped parsley and orange segments or thin orange slices. Serve immediately.