Seared Salmon Recipe

Prepare fillets

Pat salmon fillets very dry with paper towels. Score the skin lightly (1/8-inch, 2–3 shallow cuts) if the fillet is very thick to prevent curling. Season both sides with kosher salt and black pepper; season skin side lightly but evenly.

Heat pan

Place a large stainless steel or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and heat until shimmering and just starting to smoke (about 2–3 minutes).

Sear skin-side

Place fillets skin-side down in the hot pan, pressing lightly with a spatula for the first 10–15 seconds to ensure full skin contact. Reduce heat to medium and cook without moving for 4–6 minutes, depending on thickness, until skin is deep golden brown and releases easily.

Finish flesh-side

Flip fillets and cook flesh-side for 1–2 minutes until salmon reaches medium doneness (internal temperature 120–125°F / 49–52°C for medium-rare, 130°F / 54°C for medium). If using extra butter, add 1 tbs butter after flipping and spoon melted butter over the tops once or twice.

Rest

Transfer salmon to a warm plate and let rest 3 minutes before serving to allow carryover cooking and juices to settle.

While salmon cooks, combine 4 tbs softened unsalted butter, lemon zest, lemon juice, minced garlic, chopped parsley, chopped dill, 0.25 tsp salt and 0.25 tsp pepper in a small bowl. Mash with a fork until smooth and emulsified. Taste and adjust salt or lemon. Keep at room temperature so it remains spreadable, or place in a small container and warm slightly before serving.

Rinse rice

Rinse 1.5 cups rice under cold water until runoff is mostly clear to remove excess starch; drain thoroughly.

Cook rice

In a medium saucepan, melt 2 tbs butter over medium heat. Add the drained rice and toast, stirring, about 1 minute. Pour in 3 cups stock and add 0.5 tsp salt. Increase heat to high and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid.

Steam and finish

Turn off heat and let rice sit, covered, for 10 minutes. Fluff with a fork, stir in 0.25 tsp pepper and optional 1 tbs chopped chives. Keep warm until plating.

Prepare vegetables

Trim and prepare vegetables so pieces are uniform for even cooking (e.g., snap asparagus ends, halve thicker carrots). Toss with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp pepper.

Cook

Two options depending on vegetable: Oven-roast — preheat oven to 425°F (220°C). Spread on a rimmed baking sheet and roast 10–14 minutes until tender-crisp and lightly browned. Sauté — heat a skillet over medium-high heat with 1 tbs oil and cook vegetables, stirring, 6–8 minutes until tender-crisp. Finish with a squeeze of lemon juice if desired.

Spoon a generous scoop of butter rice onto each plate. Arrange seasonal vegetables beside the rice. Place a rested salmon fillet skin-side up on the rice or leaning against it. Spoon 1 tbs of the lemon herb butter onto the hot salmon so it melts and glazes the fish. Garnish with microgreens or chopped parsley and serve with a lemon wedge.

Serve immediately while salmon skin remains crisp and butter is melted.