Pan-Seared Salmon

Published Feb. 14, 2024

Time Overview

• Total Time: 20 minutes

• Prep Time: 5 minutes

• Cook Time: 15 minutes

Ingredients

• 4 (6-ounce) salmon fillets, skin on or off (skin-on recommended for crispy texture)

• 1 tablespoon extra-virgin olive oil

• Kosher salt (e.g., Diamond Crystal)

• Freshly ground black pepper

• ½ lemon, cut into wedges (for serving)

• Chopped fresh parsley, dill, or tarragon (for serving, optional)

Preparation Instructions

1. Preheat the Skillet

Heat a 12-inch nonstick, cast-iron, or stainless steel skillet over medium-high heat until it reaches an extremely hot state. To confirm, flick a drop of water onto the pan—it should sizzle and evaporate into steam almost immediately, ensuring optimal searing conditions.

2. Prep the Salmon

Pat the salmon fillets dry thoroughly with paper towels to remove excess moisture. Moisture will prevent the skin from crisping and create steam, disrupting the sear. Place fillets in a shallow dish, drizzle with olive oil, and toss to coat. Season generously with kosher salt and freshly ground black pepper on all sides.

3. Sear the Salmon

Add the seasoned fillets to the hot skillet, skin-side up (if skin is on). Space them evenly to ensure uniform cooking. Cook undisturbed for 3–4 minutes until the skin is golden-brown and the bottom of the fillets releases easily from the pan. Flip the fillets to skin-side down (or continue cooking if skin is off) and reduce heat to medium. Cook an additional 4–5 minutes, depending on thickness, until the salmon is cooked through but retains a slight blush in the center (medium-rare).

4. Rest and Finish

Transfer the salmon to a platter and let rest for 5 minutes to redistribute juices. Squeeze fresh lemon juice over the fillets and garnish with herbs (if using).

Optional: Garlic Butter Glaze (Restaurant-Style)

For enhanced richness, remove the skillet from heat. Add 2 tablespoons cubed unsalted butter and a smashed, peeled garlic clove. Tilt the skillet and spoon the melted butter-garlic mixture over the salmon 2–3 times until evenly coated.

Pro Tips & Community Variations

• Crispy Skin Technique: Follow Jacques Pepin’s method for extra-crisp skin: Heat the pan to very hot, season salmon, place skin-side down, cover with a lid, and cook 5–7 minutes (adjust by thickness). Rendered fat creates a natural pan sauce for topping.

• Neutralize Fish Odors: Simmer a pot of water with 2 cinnamon sticks and a handful of cloves while cooking. The aroma masks fish smells; refrigerate the spiced water for reuse.

• Vegetable Pairing: Sauté 1 diced Vidalia onion in a fry pan, then cook salmon (skin-on) alongside. Finish with garlic powder/chopped garlic and vegan butter (for soy milk allergies) or regular butter.

• Garlic Butter Essential: The butter-garlic glaze is critical for depth—ensure the pan is hot to melt butter without burning.

• Fat Extraction: For skin-on fillets, scrape the gel-like rendered fat from the skin after cooking for an indulgent flavor boost.

Final Note: The key to success is a hot pan and proper timing—this balances crispy skin with moist, tender flesh, ideal for a restaurant-quality result at home.