Pan Seared Salmon Recipe

Pat dry and season

Remove salmon from refrigerator 10–15 minutes before cooking to come closer to room temperature. Pat fillets very dry with paper towels (especially the skin). Sprinkle kosher salt evenly over both sides (about 1/4 tsp per side per fillet), then sprinkle black pepper and garlic powder. Lightly rub lemon zest over the flesh side. Do not over-season—seasoning should be even but not clumped.

Preheat pan

Place a large heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat and let it heat for 2–3 minutes until hot but not smoking.

Add oil

Add 2 tablespoons olive oil to the hot pan and swirl to coat. Heat the oil until it shimmers.

Sear salmon, skin-side down

Place the salmon fillets skin-side down in the pan, arranging them so they aren't overcrowded. Press gently with a spatula for 10 seconds to ensure full skin contact with the pan. Cook skin-side down without moving for 4–6 minutes, depending on fillet thickness (4 minutes for 1-inch, up to 6 minutes for thicker). You want the skin to be crisp and the fish to cook most of the way through from the skin side.

Flip and baste

When the lower 70–80% of the fillet has turned opaque, flip the fillets carefully. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the top of the fillets for 30–60 seconds, spooning continuously to flavor and finish cooking. Cook on the flesh side for 45–90 seconds, until the center reaches 120–125°F (for medium-rare to medium) or until desired doneness.

Remove and rest

Transfer salmon to a warm plate and let rest for 2–3 minutes. While resting, discard garlic and thyme from the pan or spoon some of the flavored butter over the fillets.

After resting, squeeze 1 tablespoon fresh lemon juice evenly over the fillets. Sprinkle chopped parsley on top and serve with lemon wedges on the side. Taste and add a small pinch of salt or pepper if desired.