Pan-fried Salmon Fillet Recipe

Pat dry and season

Pat the salmon fillets very dry with paper towels. This ensures good browning and prevents steaming. Lightly score the skin side once or twice if thick. Sprinkle 1/4 tsp salt and a small pinch of pepper over the flesh side of each fillet (total about 1 tsp salt and 1 tsp pepper across all fillets). Rub lemon zest evenly over the flesh sides.

Let the seasoned fillets rest at room temperature for 10 minutes while you prepare the pan. This helps even cooking.

Heat pan and oil

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

Cook skin-side first

Carefully place the salmon fillets in the pan skin-side down, spacing them so they don't touch. Press each fillet gently with a spatula for 10 seconds to ensure full contact between skin and pan (this prevents curling). Reduce heat to medium. Cook without moving for 5–6 minutes for 6 oz fillets, until the skin is deeply golden and crisp and you can see the cooked color move up the side about two-thirds of the way.

Flip and add aromatics

Flip the fillets gently. Immediately add 1 tablespoon butter, the smashed garlic cloves, and the thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter, garlic, and thyme over the top of each fillet repeatedly (baste) for 1.5–2 minutes. This will finish cooking the salmon while imparting flavor.

Cook until an instant-read thermometer inserted into the thickest part reads 125–130°F (52–54°C) for medium-rare to medium. For a firmer, well-done center, cook to 140°F (60°C). Total cook time will be about 7–9 minutes depending on thickness.

Rest and finish

Remove the fillets to a warm plate skin-side up and tent loosely with foil. Let rest 2–3 minutes; carryover heat will finish cooking gently.

While the fillets rest, discard the garlic and thyme from the pan, then add 1 tablespoon lemon juice to the pan drippings and swirl to deglaze, scraping up brown bits. Spoon a small amount of this pan sauce over each fillet.

Sprinkle each fillet with chopped parsley, add a lemon wedge, and serve immediately.