Main Dishes
Pan Seared Salmon
Description
With a perfectly crisp exterior and moist, tender interior, this Pan Seared Salmon is the best of both worlds. In less than 30 minutes, you can have this restaurant-worthy meal on the table and ready to impress!
Ingredients
- 4 (6- to 8-ounce) salmon fillets skin on
- ½ teaspoon kosher salt plus a few extra pinches
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- ½ tablespoon canola, grapeseed, avocado, or another high smoke-point cooking oil
- 1 lemon cut into wedges
- Chopped fresh parsley or basil, or dill, optional for serving
Directions
- Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
- Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It’s important the pan is VERY hot before you add the salmon, or it won’t crisp properly.
- Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
- Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
- Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
- With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn’t ready yet. Let cook another 30 seconds or so, then try again.
- Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130°F for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.
