Description
This pan-seared salmon features crispy skin and tender, flaky flesh, enhanced with garlic, lemon, and fresh herbs. It’s a quick, healthy meal that pairs well with various sides.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each, skin-on preferred)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- Fresh herbs (such as dill or parsley), for garnish
Instructions
- Choose the Right Salmon: Select fresh salmon fillets that are bright in color and firm in texture. Wild-caught salmon is preferred for the best flavor.
- Pat Dry: Gently pat the fillets dry with paper towels to achieve crispy skin when searing.
- Season Generously: Sprinkle salt and black pepper on both sides of the salmon fillets.
- Bring to Room Temperature: Let the seasoned salmon sit at room temperature for about 15-20 minutes for even cooking.
- Choose the Right Pan: Use a cast-iron skillet or non-stick pan for excellent heat retention.
- Heat the Pan: Place the skillet over medium-high heat and add olive oil, heating until it shimmers (about 2-3 minutes).
- Test the Heat: Drop a small piece of salmon skin into the oil; if it sizzles, the pan is ready.
- Add the Salmon Fillets: Carefully place the salmon fillets in the pan, skin-side down, laying them away from you to avoid splatter.
- Sear the Skin: Cook undisturbed for 5-7 minutes until the skin is crispy and golden brown.
- Check for Doneness: Lift a corner of the fillet with a spatula; if it releases easily, its time to flip.
- Flip the Fillets: Carefully flip the salmon fillets and reduce heat to medium. Add butter and minced garlic to the pan.
- Baste the Salmon: Tilt the pan and use a spoon to baste the salmon with melted butter and garlic. Cook for an additional 3-5 minutes.
- Add Lemon Juice: Squeeze fresh lemon juice over the fillets and sprinkle with lemon zest just before they are done.
- Check for Doneness Again: Use a fork to flake the thickest part of the salmon; it should be opaque and flake easily.
- Remove from Heat: Transfer the fillets to a plate and let them rest for a couple of minutes.
- Garnish: Garnish with fresh herbs like dill or parsley and serve with lemon wedges.
- Pairing Suggestions: Serve with roasted vegetables, quinoa, or a fresh salad for a complete meal.
Notes
- Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for safe consumption.
- Avoid overcrowding the pan if cooking multiple fillets to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes