Pan Seared Salmon Recipe

Prepare salmon

Pat salmon fillets very dry with paper towels (especially the skin). Trim any ragged edges and check for pin bones—remove with tweezers if needed. Place fillets skin-side down on a plate or tray skin-side down with flesh exposed for seasoning.

Season

Evenly sprinkle kosher salt, black pepper, and garlic powder over the flesh of each fillet. Add lemon zest across the tops. Press lightly so the seasoning adheres. Let sit at room temperature for 10–15 minutes to come slightly closer to room temp (this promotes even cooking).

Heat pan

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

Sear salmon skin-side down

Carefully add the salmon fillets to the pan skin-side down, spacing them so they do not touch. Use a spatula to gently press down on each fillet for 10–15 seconds to ensure full skin contact with the pan and prevent curling. Reduce heat to medium. Cook undisturbed for 5–7 minutes depending on thickness (about 1 to 1¼ inches thick) until the skin is deep golden brown and crisp and you can see the cooked color rising about 2/3 of the way up the fillet.

Finish flesh-side briefly

Flip the fillets carefully and cook flesh-side for 30–90 seconds just to finish the top (for medium-rare to medium; longer if you prefer well done). Internal temperature target: 120–125°F (49–52°C) for medium-rare, 125–135°F (52–57°C) for medium. Salmon will continue to carryover-cook after removing from the pan.

Add butter and lemon

Lower heat to medium-low. Push the fillets to one side of the pan (or remove briefly if pan is crowded). Add the butter to the hot pan and let it melt until foaming. Spoon the melted butter over the fillets (baste) for 20–30 seconds, then add the fresh lemon juice and chopped parsley, stirring briefly to combine into a quick pan sauce. Spoon the sauce over the fillets once more.

Rest

Transfer salmon to a warm plate and let rest for 2–3 minutes to allow juices to redistribute and finish cooking gently.

Plate the fillets skin-side up so the skin remains crisp. Spoon remaining pan juices over each fillet. Finish with a sprinkle of flaky sea salt if desired, a squeeze of lemon or a lemon wedge on the side, and optional microgreens or baby arugula. Serve immediately.