Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon & seasoning
Lemon pan sauce
Arugula & finish
Method
Salmon & seasoning
- 1
Prepare salmon
Pat the 8 oz salmon fillet dry on both sides with paper towels. Season the flesh side and skin lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
- 2
- 3
Pan-sear salmon
Place the salmon fillet skin-side down in the hot pan. Press gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed until the skin is crisp and the salmon is cooked about two-thirds of the way through, 4–5 minutes depending on thickness.
- 4
Lemon pan sauce
- 5
Sauté garlic
Reduce heat to medium. Add 1 tbs unsalted butter to the same pan. When butter melts, add 1 tsp minced garlic and cook 20–30 seconds until fragrant, stirring so it doesn’t brown.
- 6
Deglaze
Pour in 2 tbs low-sodium broth and use a wooden spoon to scrape up browned bits from the pan (fond). Let the liquid reduce about 30–45 seconds.
- 7
Finish sauce
Stir in 1 tbs fresh lemon juice and 1/2 tsp lemon zest. Swirl in the pan to incorporate. Remove from heat and whisk in any remaining 0 tbs olive oil or an additional 1 tbs butter if you prefer a richer sauce (optional). Taste and adjust seasoning with a pinch of salt and pepper if needed.
Arugula & finish
- 8
Dress arugula
In a small bowl, toss 1 cup baby arugula with 1 tsp extra-virgin olive oil, 1/8 tsp sea salt and a pinch (1/16 tsp) freshly ground black pepper until lightly coated.
- 9