Seared Salmon Recipe

Prep and cook potatoes

Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm dairy and mash

While potatoes cook, heat the milk and 2 tablespoons butter in a small saucepan or microwave until warm (do not boil). Drain potatoes well and return to the pot. Add the warm milk mixture, minced garlic (2 cloves), 3/4 tsp kosher salt, and 1/4 tsp black pepper. Mash until smooth but still slightly textured. Keep warm and cover until ready to serve.

Bring salmon to room temp and season

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper, pressing lightly so seasoning adheres. Let rest 10–15 minutes at room temperature.

Sear the salmon

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons olive oil and swirl to coat. Place salmon fillets skin-side down, pressing gently with a spatula for 10 seconds to ensure even contact. Sear undisturbed for 4–5 minutes until the skin is crisp and the fish has cooked about two-thirds of the way up the side.

Finish in pan

Flip the fillets and add 1 tablespoon butter to the pan. Spoon the melted butter over the tops of the fillets (baste) while cooking for another 1–2 minutes for medium doneness (internal temp 120–125°F / 49–52°C). Cook 2–3 minutes more if you prefer medium-well. Remove salmon to a plate and squeeze half a lemon over the top. Tent loosely with foil and rest 2–3 minutes.

Blanch or roast option

Choose one method depending on preference and timing.

Pan-sauté (recommended to sync with salmon)

While salmon cooks, heat 1 tablespoon olive oil in a second skillet over medium-high heat. Add trimmed asparagus in a single layer, season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, 4–6 minutes until bright green and just tender. In the last 30 seconds add 1 minced garlic clove and sauté until fragrant. Remove from heat and squeeze remaining lemon half over asparagus.

Divide mashed potatoes between two plates, spoon asparagus alongside, and place seared salmon on top or beside the potatoes. Drizzle any pan juices from the salmon over the fish. Serve immediately with extra lemon wedges on the side.