Pan – Seared Salmon Recipe

Prep salmon

Pat salmon fillets dry thoroughly with paper towels (this helps achieve a crisp skin). Trim any ragged edges and, if the fillets are thick, score the skin lightly 2–3 shallow slashes to prevent curling. Season the flesh and skin sides evenly with the salt and pepper.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the neutral oil and warm until it shimmers but not smoking, about 1–2 minutes. This ensures a hot surface for searing.

Sear salmon, skin side down

Carefully place the salmon pieces skin-side down in the pan away from you. Press each fillet gently with a spatula for 10 seconds to ensure full skin contact. Reduce heat to medium and cook undisturbed for 4–6 minutes, depending on fillet thickness, until the skin is deeply golden and crisp and you can see the cooked line moving up the side about two-thirds of the way.

Flip and finish

Add 1 tablespoon of butter to the pan. Using a spatula, flip the fillets skin-side up and cook for an additional 1–2 minutes for medium-rare to medium (internal temperature 120–125°F / 49–52°C for medium-rare, 125–130°F / 52–54°C for medium), or longer if you prefer well done. Spoon the melted butter and pan juices over the top while cooking to baste.

Make sauce in pan

Remove the salmon to a warm plate and tent loosely with foil to rest. Reduce heat to low. Add the remaining 1 tablespoon butter to the hot pan along with the minced garlic. Sauté briefly for 20–30 seconds until fragrant but not browned. Off the heat, add the lemon juice and scrape any brown bits from the pan to incorporate flavor into the sauce.

Finish and serve

Return the pan briefly to low heat just to warm the sauce, then remove from heat. Stir in chopped parsley and lemon zest (if using). Spoon the butter‑lemon sauce over the rested salmon fillets and serve immediately.