Seared Salmon Recipe

Prep the salmon

Remove the salmon from the refrigerator 15–20 minutes before cooking to bring it toward room temperature. Pat both sides and the skin dry thoroughly with paper towels (dry surface = better sear). If there are any pin bones, remove them with tweezers.

Season the flesh side of each fillet evenly with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Lightly zest the lemon over the flesh sides (reserve lemon for juice later). Do not salt the skin side more than a light pinch—too much draws moisture.

Heat the pan

Place a heavy skillet (cast iron or stainless steel) over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering but not smoking, about 2 minutes. You should see thin wisps of smoke for a very hot pan.

Sear skin-side down

Carefully place the salmon fillets skin-side down in the hot pan, pressing gently with a spatula for the first 10–15 seconds to prevent the skin from cupping. Cook undisturbed for 4–5 minutes, depending on thickness, 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.

Finish flesh-side

Flip the fillets gently and reduce heat to medium. Add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the top of the fillets (baste) for 30–60 seconds while cooking flesh-side down. Cook until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, about 1–2 minutes more for typical fillets. For more done, cook to 135°F (57°C).

Rest and finish

Remove salmon to a warm plate and let rest for 2–3 minutes. Off heat, stir 1 tablespoon fresh lemon juice into the pan juices and butter, then spoon this quick sauce over the fillets. Sprinkle with 1 tablespoon chopped fresh parsley and additional pinch of salt and pepper to taste. Serve with lemon wedges if desired.