Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Trim any ragged edges. Season both sides and the skin lightly and evenly with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper.

Heat pan

Place a large heavy-bottomed skillet (preferably cast-iron or stainless steel) over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering but not smoking (about 1–2 minutes).

Sear skin-side down

Carefully place the salmon fillets in the hot pan skin-side down, spacing so they do not touch. Press each fillet gently with a spatula for 10–15 seconds to ensure the skin makes full contact and doesn't curl. Cook skin-side down without moving for 4–6 minutes, depending on thickness, until the skin is deeply golden and crisp and the fish is cooked about two-thirds of the way up the sides.

Flip and finish

Reduce heat to medium. Flip the fillets gently and add 1 tablespoon unsalted butter to the pan. Spoon melted butter over the top of each fillet for 1–2 minutes to finish cooking until the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium (or cook to your preferred doneness). Total after flipping will be 2–4 minutes depending on thickness.

Make lemon-herb butter

Remove the salmon to a warm plate and tent loosely with foil to rest. In the same pan, reduce heat to low and add remaining 2 tablespoons unsalted butter. Add minced garlic and cook, stirring, for 20–30 seconds until fragrant (do not brown). If using, pour in 1/4 cup white wine or chicken broth to deglaze the pan, scraping up any browned bits, and let reduce for 1–2 minutes. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, chopped parsley, chopped dill, and 1/4 teaspoon red pepper flakes. Taste and season with a pinch of salt and pepper as needed.

Finish and serve

Spoon the lemon-herb butter over the rested salmon fillets. Garnish with lemon wedges and additional chopped parsley if desired. Serve immediately.

Notes on timing and doneness

Total active cook time is about 12–15 minutes. For thicker fillets (1–1.25 inch), allow longer sear time. Use an instant-read thermometer: 120–125°F for medium-rare, 130°F for medium. Allowing the fish to rest for 2–3 minutes after cooking will carryover cook to the target temperature.