Pan‑Seared Salmon
A hot skillet and dry salmon skin are the keys to restaurant-quality salmon at home — pat the fillets completely dry, season just before they hit the pan, and don't move them until the skin releases naturally. Finish with a pat of butter and a squeeze of lemon. Serve this with Lemon Butter Asparagus and Herb Rice Pilaf.
Dinner · Gluten‑free • 15 min
Ingredients
- 2 salmon fillets (6 oz each), skin-on preferred
- 1 tablespoon canola or vegetable oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- Lemon wedges, for serving
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Steps
- Pat salmon dry with paper towels. Season flesh side generously with salt and pepper.
- Heat oil in a 10-inch skillet over medium-high until shimmering.
- Place salmon skin-side down. Sear 2–3 minutes until skin is golden and crisp; flip.
- Add butter to the pan. Tilt skillet and spoon foaming butter over fillets, basting 1–2 minutes until medium (125–130°F internal; USDA recommends 145°F for fish).
- Rest 2 minutes. Serve with lemon wedges.
Tips & Variations
Make Ahead
Best cooked to order. You can pat the salmon dry and season it up to 2 hours ahead; keep covered in the refrigerator.
Storage
Refrigerate in an airtight container for up to 2 days. Eat cold over salad or gently reheat in a 275°F oven for 5–7 minutes.
Substitutions
Canola, vegetable, avocado, or light olive oil all work for the sear. Skinless fillets work but skip the skin-side-down step — cook 2 minutes per side instead. Arctic char and steelhead trout are good substitutes.
Reviews
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