Pan – Seared Salmon Recipe

Pat dry and season

Remove salmon from refrigerator 10–15 minutes before cooking to take the chill off. Pat both sides and the skin very dry with paper towels. Season the flesh side and lightly season the skin side with kosher salt (about 1 tsp total), freshly ground black pepper, and garlic powder, pressing the seasoning lightly to adhere.

Heat the pan

Place a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Sear the salmon

Add the salmon fillets to the pan skin-side down, laying them away from you to avoid splatter. Use a spatula to gently press each fillet for 10–15 seconds so the skin makes even contact with the pan and doesn't curl. Reduce heat to medium and cook undisturbed for 4–6 minutes depending on thickness, until the skin is crisp and the flesh visible about two-thirds of the way up the side and turns opaque.

Flip and baste

Flip the fillets carefully so they finish skin-side up. Add 2 tablespoons butter, the smashed garlic cloves, and thyme or parsley sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the fillets repeatedly for 1–2 minutes. If using white wine or stock, add it now and let it reduce for 30–45 seconds while basting.

Finish and check doneness

Cook for an additional 1–3 minutes, basting, until the internal temperature at the thickest part reaches 120–125°F (49–52°C) for medium-rare to medium, or 130–135°F (54–57°C) for medium-well. The flesh should flake easily but still be moist. Squeeze half the lemon over the fillets during the last 30 seconds of cooking.

Rest and serve

Transfer the salmon to a warm plate and spoon any pan juices and aromatics over the top. Let rest for 2–3 minutes. Finish with a sprinkle of chopped parsley, a pinch of red pepper flakes if desired, and lemon wedges to serve.