Pan-seared Salmon Recipe

Prepare salmon

Pat salmon fillets dry with paper towel. Season both sides and the skin lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes.

Make lemon butter

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tbs fresh lemon juice, 1 tsp lemon zest and 2 tbs chopped parsley. Keep warm.

Pan-sear salmon

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbs olive oil and heat until shimmering. Place salmon fillets skin-side down, pressing gently for 10 seconds to ensure even contact. Sear skin-side down without moving for 4–5 minutes until skin is crisp and fish is cooked about two-thirds of the way up. Flip carefully and cook skin-side up 1–2 minutes to finish; internal temperature should reach 125–130°F (52–54°C) for medium. Reduce heat if the pan is smoking.

Brush with lemon butter

As soon as salmon is off the heat, brush each fillet with the warm lemon butter several times so it soaks into the top and edges. Tent loosely with foil and rest 2–3 minutes while finishing other components.

Combine rub

While salmon rests, whisk together 2 tsp honey, 1 tsp Dijon mustard, 1 tsp chopped thyme, 1 tsp chopped rosemary, 1/2 tsp smoked paprika and 1/4 tsp crushed red pepper (if using) until smooth. The mixture should be slightly loose so it will glaze the fish.

Apply rub

Brush or spoon the honey-herb rub over the top of each lemon-buttered fillet. If you prefer a slight glaze, return fillets to the warm pan for 30 seconds per side on low heat—watch carefully so the honey doesn't burn—to set the glaze. Keep warm.

Cook potatoes

Place cubed potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Mash and season

Drain potatoes well and return to the hot pot. Add 3 tbs unsalted butter and 1/2 cup warmed whole milk. Mash with a potato masher until smooth and creamy (or use a ricer for extra silkiness). Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep covered and warm.

Blanch beans

Bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 2–3 minutes until bright green and tender-crisp. Prepare an ice bath. Transfer beans to the ice bath to stop cooking, then drain and pat dry.

Sauté and season

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook 20–30 seconds until fragrant. Add the blanched green beans and sauté 2–3 minutes to reheat and coat with oil. Season with 3/4 tsp salt and 1/4 tsp black pepper. Finish with a squeeze of the reserved lemon wedge before serving.

Divide mashed potatoes among 4 plates (about 1/2 cup to 3/4 cup each depending on portion preference). Place one glazed lemon-butter salmon fillet atop or beside the potatoes. Arrange a portion of seasoned green beans alongside. Spoon any remaining lemon butter from the pan over the fish and potatoes for extra flavor. Garnish with a small sprinkle of chopped parsley or an extra lemon wedge if desired. Serve immediately.