Pan-Seared Salmon with Crispy Skin (20 Minutes)
Skin-on salmon fillets seared mostly skin-side down for a golden crisp skin and tender cooked center, finished with lemon and optional garlic butter.
Ingredients
- 1 1/2 lb skin-on salmon fillets four roughly equal 6-oz portions, scales and pin bones removed
- 1 1/2 tbsp neutral high-heat oil divided
- 3/4 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp unsalted butter optional finish
- 1 garlic clove lightly crushed, optional
- 1/2 lemon cut into wedges
- 1 tbsp fresh dill or parsley chopped, optional
Instructions
- Pat each salmon portion very dry, especially the skin. Sprinkle salt and pepper over the flesh and lightly salt the skin.
- Warm a heavy skillet over medium to medium-high heat and add a thin film of oil.
- Place salmon skin-side down and press gently with a fish spatula for 15–20 seconds. Leave skin-side down about 6–8 minutes, adjusting heat to avoid burning.
- Turn carefully and cook another 2–4 minutes, depending on thickness, until salmon reaches 145°F (63°C) in the thickest center or is opaque and flakes.
- Place on warm plates skin-up. If using, gently melt butter with a crushed garlic clove off the heat and spoon a little around the fish, not onto the crisp skin. Serve lemon and dill or parsley.
Notes
Allow longer for thicker fillets or smaller pans requiring batches. Dry skin thoroughly; use a heavy, evenly heated skillet. Keep sauces beside the skin to retain its texture. Cook salmon to 145°F (63°C) or opaque flaking flesh. Contains fish; optional butter adds dairy.