Pan Seared Atlantic Salmon Recipe

Prepare the salmon

Pat salmon fillets very dry with paper towels. Trim any ragged edges. Check for pin bones and remove with tweezers if present.

Season both sides of each fillet evenly with kosher salt, black pepper, garlic powder, and paprika. Lightly press the seasoning so it adheres.

Heat the pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Add olive oil and heat until shimmering but not smoking, about 1–2 minutes.

Add the salmon fillets skin-side up to the hot pan to briefly sear the flesh for 30 seconds to 1 minute to develop initial color (this helps release from the pan). Using tongs, carefully flip the fillets so the skin is down. Reduce heat to medium.

Press each fillet gently with a spatula for 10–15 seconds to ensure full skin contact with the pan for an even sear.

Cook salmon skin-side down, undisturbed, for 4–5 minutes depending on thickness (a 1-inch thick fillet will take about 4–5 minutes). The skin should be crisp and the flesh color should move about two-thirds up the side.

Baste and finish

Add butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the top of the fillets repeatedly (basting) for 30–60 seconds. This adds flavor and helps finish cooking the top of the fillets.

If the fillets are thick and require more cooking, transfer the pan to a preheated oven at 400°F (200°C) for 3–5 minutes, or continue cooking on the stovetop on medium-low until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. For well-done, cook to 140°F (60°C).

Remove the fillets from the pan and transfer to a warm plate. Squeeze the juice of half a lemon over each fillet and let rest for 2 minutes. This allows carryover cooking and the juices to redistribute.

Finish with a sprinkle of chopped fresh parsley and serve with lemon wedges alongside your choice of sides (rice, salad, or roasted vegetables).

If serving as a 'grilled torpedo roll' style presentation (as described in the menu), serve the salmon atop a long toasted roll or baguette halves brushed with olive oil, with a smear of herbed butter or mayonnaise, thinly sliced cucumber, and a few microgreens or arugula on top. Slice into portions and garnish with lemon wedges.