Classy, simple, and tasty: Pan Seared Salmon will become your go-to salmon recipe.
Salmon used to be something I would only order when eating out – having grown up in a land-locked state (I’m looking at you, Kentucky!), I never felt confident about cooking it well. However, with this Pan Seared Salmon recipe, cooking salmon has never been easier, and with restaurant-quality results. Both in taste and in presentation! Pan Seared Salmon is the quintessential recipe for beginner or expert as it takes the guesswork out of cooking salmon to perfection.
Because of its delicate texture, salmon too often gets overcooked when baked in the oven. Pan searing mean you can control the level of doneness and keep an eye on the cooking process. It is a quick cooking method that lends itself to weeknight meals. Yet the pan searing gives salmon that crispy outside we associate with restaurant-quality cooking–all at home! The lemon – herb – butter flavoring just takes the salmon to another level. The acidity of the lemon and decadence of the butter blissfully complement the salmon’s mild flavor. You might never need to go out to eat for salmon again!
Ingredients
- 4 salmon fillets 6 ounces each, skin-on, about 1 inch thick
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 6 tablespoons salted butter softened
- 1 1/2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
How to Make Pan Seared Salmon
Step 1: If your salmon fillets have scales, gently scrape them off with a knife.
Step 2: Combine the softened butter, lemon juice, minced garlic, chopped dill and parsley in a small bowl. Mash them together until well mixed. Set aside.
Step 3: Pat the salmon fillets dry with paper towels. This will help achieve that crispy sear.
Step 4: In a large nonstick skillet, heat the olive oil over medium-high heat until it’s shimmering (sprinkle a drop of water in the pan, if it sizzles, you’re good to go).
Step 5: Season the fillets with sea salt and black pepper on both sides before searing.
Step 6: Place the fillets skin side down in the pan, spacing them evenly. Press down gently with a fish spatula for the first 10 seconds to prevent the skin from curling. Let them sear for 5-6 minutes until they’re mostly opaque with just the top slightly underdone.
Step 7: Flip the fillets over and quickly add the lemon herb butter to the pan (not directly on the salmon). Let the butter melt and spoon it over the salmon as it cooks for about 1 more minute. Aim for an internal temperature of 125°F for medium-rare, 130°F for medium, or 140°F for well-done.
Step 8: Once done, transfer plates and spoon the extra lemon butter sauce over the top.
FAQs & Tips
Pan Seared Salmon is so quick to put together and cook that it is best enjoyed right after cooking. You can certainly prep some elements ahead, like the lemon – herb – butter mixture. For leftovers, simply let the salmon cool, place in an airtight container, and place in the refrigerator or freezer. You can refrigerate leftovers for up to 3 days or freeze them for up to 2 weeks.
A fish spatula is a very thin spatula, specifically designed so that it can handle fish without destroying its structure. Normally the paddle part of the spatula is made of thin metal, and it is a long and skinny design, to match the shape of most fish filets. While Step 6 in this recipe recommends using a fish spatula, you can always use the thinnest spatula you have in its place. Fish spatulas just make the flipping part of pan-cooking fish easier. They are usually pretty inexpensive, so pick one up for next time you cook fish!
Since salmon is sold in large slabs and pre-cut fillets, make sure you really end up with pieces that are roughly 6 ounces apiece. If they are too big, they will take too long to cook on the inside and if they are too small, it is easy to char the outside. Either have the meat counter worker weigh your fillets or use a kitchen scale to weigh them before cooking. It’s worth it!
While a bit unattractive, it is harmless. It’s a protein called Albumin. To avoid it, you can brine the fillets before cooking them. Simply mix together 3 tablespoons of kosher salt with 4 cups of lukewarm water. Place the salmon fillets in the brine mixture to soak for about 10-15 minutes. Rinse and pat dry before proceeding.
Even if you don’t like to eat the skin, you should leave it on during cooking. You sear skin-side down first so that the salmon can cook longer in the pan without drying out. Once the salmon has cooked about 3/4 of the way through, you can flip it. So most of the cooking happens when the skin is there to protect the rest of the fillet from drying out. If you’d prefer to eat the cooked fillet skinless, no problem. Just grab the corner of the skin with a paper towel and use your spatula to gently separate the fillet from the skin.
Serving Suggestions
With the lemon-dill flavor profile, this Pan Seared Salmon tastes amazing with our Crispy Smashed Potatoes recipe. Throw together a green salad, and presto! you’ve got an elegant, healthy dinner. Other sides Pan Seared Salmon goes with include rice pilaf, parmesan risotto, or even just regular old mashed potatoes. With all of the health benefits of salmon, you can afford some carbs on the side, right?!
Pan Seared Salmon
Ingredients
- 4 salmon fillets 6 ounces each, skin-on, about 1 inch thick
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 6 tablespoons salted butter softened
- 1 1/2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
Instructions
- If your salmon fillets have scales, gently scrape them off with a knife.
- Combine the softened butter, lemon juice, minced garlic, chopped dill and parsley in a small bowl. Mash them together until well mixed. Set aside.
- Pat the salmon fillets dry with paper towels. This will help achieve that crispy sear.
- In a large nonstick skillet, heat the olive oil over medium-high heat until it’s shimmering (sprinkle a drop of water in the pan, if it sizzles, you’re good to go).
- Season the fillets with sea salt and black pepper on both sides before searing.
- Place the fillets skin side down in the pan, spacing them evenly. Press down gently with a fish spatula for the first 10 seconds to prevent the skin from curling. Let them sear for 5-6 minutes until they’re mostly opaque with just the top slightly underdone.
- Flip the fillets over and quickly add the lemon herb butter to the pan (not directly on the salmon). Let the butter melt and spoon it over the salmon as it cooks for about 1 more minute. Aim for an internal temperature of 125°F for medium-rare, 130°F for medium, or 140°F for well-done.
- Once done, transfer plates and spoon the extra lemon butter sauce over the top.
