Pan-Seared Salmon with Crispy Skin and Garlic Butter
By Liam Carter
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Level
Easy
Pan-searing salmon refers to cooking salmon fillets with the skin left on in a hot pan․ I pan-sear salmon when I prefer not to marinate the salmon but want crisp skin and flaky meat․ Applying pressure to the fillets during the first few seconds of pan-searing helps ensure that all the skin is in contact with the pan and easy to peel off․ Applying pressure at the start of cooking is important․
I cook fish in a large cast-iron skillet on medium-high․ A thick stainless-steel skillet would also be good․ I heat the oil in the skillet before adding the fish․ Do not move the fish while it cooks skin side down․ Moving it early can pull at the forming crust and leave patches that don't brown․
You can see the salmon cook and change color on its side as it cooks․ I typically cook the salmon skin-side down until nearly done and then cook the other side for a short time․ Butter and garlic are added during the last minute of cooking time to prevent burning․ I don't want to cook them with the salmon initially․
Remove salmon from pan and serve with lemon juice and parsley‚ if you like‚ as toppings․ I like to serve salmon with roasted vegetables‚ such as Honey Balsamic Brussels Sprouts‚ but it would also go well with a variety of other side dishes‚ including salad and quinoa or roasted potatoes‚ topped with garlic butter sauce․
Why you'll love this recipe
- Drying the fish fillets before cooking prevents steaming of the skin and helps it retain a browned‚ crispy texture․
- A medium- or high-temperature cast iron pan helps the heat in the pan carry over when salmon is added․ Skin cooks evenly․
- Press each fillet for 10 to 15 seconds to keep it flat and secure the skin temporarily․
- Most of the cooking is done on the skin side of the meat․ Very little cooking time is required on the meat side in the pan․
- Garlic butter is served with the dish․ Garlic butter is served with the fish to add flavor without burning the garlic butter while cooking the fish․
- Lemon juice is used after cooking to help cut through butter on warm fillets․
Ingredients
- •2 fillets salmon fillets (6 oz each, skin-on, patted completely dry)
- •1 tbsp avocado oil (or other high-smoke-point oil)
- •1 tbsp unsalted butter
- •2 cloves garlic (minced)
- •½ lemon lemon (cut into wedges)
- •½ tsp coarse sea salt
- •¼ tsp black pepper (freshly cracked)
- •1 tbsp fresh parsley (chopped, for garnish)
Instructions
- 1
Pat the salmon fillets completely dry with a paper towel, then season both sides with the salt and pepper.
- 2
Set a large cast iron or stainless steel skillet over medium-high heat. Add the avocado oil and wait until it shimmers.
- 3
Place the salmon skin-side down in the hot skillet. Press each fillet gently with a spatula for 10-15 seconds.
- 4
Cook the salmon undisturbed on the skin side for 4-6 minutes, until the skin is golden and crispy.
- 5
Flip the salmon and cook for 2-3 minutes on the flesh side.
- 6
Add the butter and garlic during the final minute of cooking. When the butter melts, tilt the pan and spoon the garlic butter over the fillets.
- 7
Remove the salmon from the pan. Squeeze the lemon juice over the fillets, garnish with parsley, and serve.
FAQ
Nutrition (per serving)
Calories
480
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