Jul 14 2026
Restaurants›Home Restaurant›Pan Seared Salmon Filet Recipe

Pan Seared Salmon Filet Recipe

Inspired by Home Restaurant
Time30m
Serves2

Make Pan Seared Salmon Filet Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon & Seasoning

Cooking fats & aromatics

Finishing & garnish

Method

Salmon & Seasoning

  1. 1

    Pat dry & bring to room temperature

    Remove salmon from refrigerator 15–20 minutes before cooking. Pat both sides and the skin dry with paper towels — dry surface promotes better sear.

  2. 2

    Season

    Season the flesh side of each fillet evenly with 1/2 tsp Kosher salt per fillet (total 1 tsp), 1/2 tsp freshly ground black pepper per fillet (total 1 tsp), 1/4 tsp garlic powder per fillet (total 1/2 tsp), and sprinkle the lemon zest (1 tbsp) over both fillets. Press gently so seasoning adheres. Do not salt the skin side now (it can draw moisture).

Cooking fats & aromatics

  1. 3

    Preheat pan

    Place a 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.

  2. 4

    Add oil

    Add 2 tablespoons olive oil to the pan and swirl to coat. Heat until oil shimmers and just begins to ripple.

  3. 5

    Sear skin-side down

    Carefully place the salmon fillets into the pan skin-side down, laying them away from you to avoid splatter. Use a spatula to gently press each fillet for 10–15 seconds to ensure the skin makes full contact with the pan and doesn’t curl.

  4. 6

    Cook skin-side

    Reduce heat to medium. Cook skin-side down undisturbed for 5–7 minutes, depending on thickness (about 1-inch thick yields ~5 minutes). You want the skin to be deep golden-brown and crisp and the flesh to be cooked about two-thirds of the way up the side.

  5. 7

    Flip & add aromatics

    Flip the fillets carefully so skin is up. Immediately add 1 tablespoon unsalted butter, 2 lightly crushed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the top of the fillets with the melted butter and pan juices for 30–60 seconds to finish cooking and infuse flavor.

  6. 8

    Finish cooking

    Cook on the flesh side 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). If you prefer well-done, cook 3–4 minutes longer. Cooking times vary by thickness—remove a fillet when it flakes easily and the center is slightly translucent for medium.

Finishing & garnish

  1. 9

    Rest & finish

    Transfer the salmon to a plate and let rest for 2–3 minutes. Spoon any butter and aromatics from the pan over the fillets. Squeeze 1 tablespoon fresh lemon juice evenly over both fillets.

  2. 10

    Garnish & serve

    Sprinkle 1 tablespoon chopped fresh parsley over the salmon and serve with lemon wedges on the side. Serve immediately.

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