Seared Atlantic Salmon Filet * Recipe

Pat the salmon fillets dry with paper towels. If thick (more than 1"), let sit at room temperature 15 minutes to remove chill.

Check for pin bones and remove with kitchen tweezers if present. Lightly score the skin (1 shallow slash every 1"), if desired, to prevent curling.

In a small bowl combine kosher salt, black pepper, garlic powder and lemon zest. Sprinkle evenly over both sides of each fillet; press gently to adhere.

Heat the pan

Place a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat. Add the olive oil and let it shimmer but not smoke (about 1–2 minutes).

Sear skin-side down

Carefully place salmon fillets skin-side down in the pan, spacing them so they are not crowded. Use a spatula to press each fillet down gently for 10–15 seconds to keep skin contact and prevent curling.

Cook skin-side down without moving for 4–6 minutes depending on thickness, until the skin is deeply golden and crisp and you can see the cooked edge rise about two-thirds up the fillet.

Finish flesh-side

Flip the fillets gently and add the butter, smashed garlic clove and thyme to the pan. Tilt the pan slightly and spoon the foaming butter over the exposed flesh continuously for 30–60 seconds to baste and finish cooking. Cook an additional 1–2 minutes for medium-rare to medium (internal temp 120–125°F/49–52°C for medium-rare, 125–130°F/52–54°C for medium).

Remove garlic clove and thyme sprigs. Transfer salmon to a warm plate, skin-side down or slightly angled for presentation.

Squeeze 1/2 tablespoon of fresh lemon juice over each fillet, sprinkle with chopped parsley and a pinch of flaky sea salt if using.

Serve immediately with lemon wedges alongside. Recommended accompaniments: roasted vegetables, steamed greens or buttered rice.