Pan Salmon Recipe

Pat dry and season

Remove salmon from refrigerator 15–20 minutes before cooking to take the chill off. Pat fillets thoroughly dry with paper towels (especially skin). Season both sides and the edges evenly with kosher salt and freshly ground black pepper.

Zest the lemon if you want an extra bright finish (optional). Cut the lemon in half for squeezing and into wedges for serving.

Heat pan

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

Sear skin-side down

Carefully lay the salmon fillets into the hot pan skin-side down, spacing them so they don't touch. Immediately press each fillet gently with a spatula for 5–8 seconds to ensure full skin contact and prevent curling. Reduce heat to medium. Cook undisturbed for 4–6 minutes, depending on thickness, until the skin is deep golden-brown and most of the fillet has cooked about three-quarters of the way up the sides.

Finish flesh-side

Flip the fillets gently using a spatula. Add 1 tbs butter and the smashed garlic cloves to the pan alongside the salmon. Tilt the pan slightly and spoon the melted butter and oil over the tops of the fillets (basting) for 30–60 seconds to finish cooking. Cook another 30 seconds to 2 minutes, depending on desired doneness: 125°F (52°C) for medium-rare, 130–135°F (54–57°C) for medium. Total cook time will typically be 6–8 minutes for 1-inch-thick fillets.

If skin is sticking when you attempt to flip, cook another 30–60 seconds and try again — properly seared skin will release naturally.

Rest and dress

Transfer the salmon to a warm plate. Squeeze fresh lemon juice over each fillet. Spoon any pan juices and melted butter (taking care to leave behind any burnt bits) over the fish. Sprinkle chopped parsley and lemon zest (if using) over the top.

Serve immediately with lemon wedges and microgreens or extra parsley on the side.