Pan Seared Salmon

Pan Seared Salmon


Classy, simple, and tasty: Pan Seared Salmon will become your go-to salmon recipe.
  • 4 salmon fillets 6 ounces each, skin-on, about 1 inch thick
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 tablespoons salted butter softened
  • 1½ tablespoons fresh lemon juice
  • 4 cloves garlic minced
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  1. If your salmon fillets have scales, gently scrape them off with a knife.
  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.
  3. Pat the salmon fillets dry with paper towels. This will help achieve that crispy sear.
  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).
  5. Season the fillets with sea salt and black pepper on both sides before searing.
  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.
  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.
  8. Once done, transfer plates and spoon the extra lemon butter sauce over the top.

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