Pan Salmon – Seared Recipe

Prepare fillets

Remove salmon from the refrigerator 15–20 minutes before cooking to take the chill off. Pat fillets dry thoroughly with paper towels (this is critical for a good sear). If the fillets have a thick pin bone, remove it with tweezers.

Season both sides of each fillet with kosher salt and freshly ground black pepper. If the fillets are thick, season the sides as well.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot — about 2–3 minutes. Add 2 tbs olive oil and swirl to coat the pan.

Place fillets skin-side down in the pan, spacing them so they aren’t crowded. Press each fillet gently with a spatula for 10–15 seconds to ensure the skin makes full contact with the pan and doesn’t curl.

Cook skin-side down without moving for 4–6 minutes, depending on thickness (4 minutes for ~3/4-inch, up to 6–7 minutes for 1-inch+). You want deep golden-brown, crisp skin. Spoon pan juices over the top as it cooks for even heat.

When the skin is crisp and the salmon is cooked about two-thirds of the way up the side, add 2 tbs unsalted butter and the thyme or dill sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the tops of the fillets for 30–60 seconds to baste and add flavor.

Flip the fillets carefully and sear the flesh side for 30–90 seconds, just until the salmon reaches desired doneness (internal temperature 120–125°F for medium-rare, 130°F for medium). Remove fillets to a warm plate and loosely tent with foil to rest for 2–3 minutes. Squeeze a little lemon over the fillets before serving.

After removing the salmon, reduce heat to medium. Add the minced shallot to the still-hot pan and sauté for 30–45 seconds, scraping up any browned bits (fond) from the bottom of the pan.

Add 1/4 cup dry white wine or chicken stock to deglaze the pan. Increase heat briefly and simmer for 1–2 minutes until reduced by about half.

Add 1 tbs lemon juice, the cubed cold butter, and swirl or whisk off heat to emulsify the sauce into a glossy finish. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir in chopped parsley.

Taste and adjust seasoning. Spoon the sauce over the rested fillets and serve immediately.