Sep 02 2026
Restaurants›Tom's Oyster Bar›Pan-seared Salmon Recipe

Pan-seared Salmon Recipe

Inspired by Tom's Oyster Bar
Time30m
Serves4

Make Pan-seared Salmon Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salmon & Seasoning

Cooking Fat & Aromatics

Finish & Serve

Method

Salmon & Seasoning

  1. 1

    Prepare the fish

    Pat salmon fillets very dry with paper towels, including the skin. Trim any small bones with tweezers. Leave fillets at room temperature for 10–15 minutes to take the chill off (this helps even cooking).

  2. 2

    Season

    Place the fillets skin-side down on a plate. Sprinkle kosher salt evenly across each fillet (about 3/8 tsp per fillet if dividing evenly), then add fresh ground black pepper, garlic powder, and lemon zest. Press seasoning lightly into the flesh with your fingers.

Cooking Fat & Aromatics

  1. 3

    Heat the pan

    Heat a large heavy-bottomed skillet (preferably stainless steel or cast iron) over medium-high heat until hot — about 2–3 minutes. Add olive oil and swirl to coat. The oil should shimmer but not smoke.

  2. 4

    Sear skin-side down

    Carefully place the fillets in the pan, skin-side down, spacing them so they don’t touch. Press each fillet gently with a spatula for 10–15 seconds to ensure full skin contact and prevent curling. Cook without moving for 4–5 minutes, or until the skin is crisp and the flesh at the sides has turned opaque about three-quarters of the way up the fillet.

  3. 5

    Flip and baste

    Flip fillets gently onto the flesh side. Reduce heat to medium. Add butter, sliced garlic, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and aromatics over the top of each fillet (basting). Cook for 1.5–3 minutes more, depending on thickness and preferred doneness (1.5–2 minutes for medium-rare center, up to 3 minutes for fully opaque). Baste continuously for the final 30–45 seconds to build flavor.

Finish & Serve

  1. 6

    Finish with lemon

    Remove fillets to a warm plate. Spoon any pan juices and melted butter over the fish. Immediately squeeze fresh lemon juice over each fillet and garnish with chopped parsley if using. Serve with lemon wedges on the side.

  2. 7

    Internal temperature guidance

    If using a thermometer, aim for an internal temperature of 120–125°F (49–52°C) for medium-rare, 125–135°F (52–57°C) for medium. Carryover cooking will raise the temperature slightly after resting for 1–2 minutes.

  3. 8

    Rest and serve

    Let the salmon rest for 1–2 minutes, then serve immediately while skin is crispy. Pair with your choice of sides (vegetables, rice, salad).

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