Pan Seared Salmon Fillets (Printable)

Crispy-skinned salmon fillets cooked perfectly and brightened with fresh lemon wedges.

# What You'll Need:

→ Fish

01 - 2 skin-on salmon fillets, about 6 oz (170 g) each, pin bones removed

→ Seasonings

02 - ½ teaspoon kosher salt
03 - ¼ teaspoon freshly ground black pepper

→ Cooking

04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Garnish

06 - ½ lemon, cut into wedges
07 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Pat salmon fillets dry using paper towels and season both sides evenly with salt and black pepper.
02 - Warm olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
03 - Place salmon fillets skin-side down in the pan, pressing gently with a spatula to maintain contact, and cook undisturbed for 4 to 5 minutes until skin is crisp and flesh is mostly opaque.
04 - Turn salmon over, add butter to the pan, and cook for an additional 2 to 3 minutes, basting fillets with melted butter until just cooked through.
05 - Remove from heat immediately and plate with lemon wedges; garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • It takes twenty minutes from fridge to table, but tastes like you spent an hour fussing over it.
  • The crispy skin is so satisfying it becomes the best part, even for people who usually peel it off.
  • You only need one pan and a few staples, so theres no endless prep or cleanup afterward.
02 -
  • If you flip the salmon too early, the skin will tear and stick to the pan, so wait until it releases easily on its own.
  • A cold fillet straight from the fridge won't cook evenly, so let it sit on the counter for ten minutes before you start.
  • Overcooking turns salmon dry and chalky, so pull it just before it looks done because it keeps cooking off the heat.
03 -
  • Use a fish spatula if you have one because the thin edge slides under the skin without tearing it.
  • If your pan isn't hot enough, the skin will steam instead of crisp, so don't rush the preheat.
  • Save any leftover salmon for grain bowls or salads the next day, it's just as good cold.

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