Salmon Recipe

Prep the fish

Pat salmon fillets dry with paper towels. Check for pin bones and remove if present. Season both sides of each fillet evenly with kosher salt (about 3/4 tsp per side total) and freshly ground black pepper. Let sit at room temperature for 10–15 minutes while you preheat the pan.

Preheat pan

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

Sear skin-side down

Carefully place the salmon fillets in the pan skin-side down, spacing them so they do not touch. Press gently with a spatula for 10 seconds to ensure even contact. Reduce heat to medium and cook undisturbed for 4–5 minutes, depending on thickness, until the skin is crisp and the cooked flesh has moved about two-thirds of the way up the sides.

Finish flesh-side

Flip the fillets gently and add the butter to the pan. As the butter melts, add the minced garlic. Tilt the pan slightly and spoon the melting butter and garlic over the tops of the fillets repeatedly (basting) for 1–2 minutes, until the internal temperature reaches 125–130°F (51–54°C) for medium-rare to medium, or longer if you prefer well done. Total cook time after flipping should be about 1–3 minutes depending on thickness.

Make the pan sauce & finish

Remove the pan from heat. Stir the lemon juice and lemon zest into the butter-garlic mixture in the pan. Add the chopped parsley and optional red pepper flakes, then spoon the sauce over the fillets to glaze them.

Rest & serve

Transfer salmon to a warmed serving platter and let rest for 2 minutes to finish carryover cooking. Serve immediately with any reserved pan sauce spooned over each fillet and lemon wedges on the side.