Description
A quick and flavorful pan-seared salmon recipe that delivers a crispy skin and tender, juicy interior. This 15-minute dish features fresh herbs and lemon butter that enhance the natural flavor of the salmon, making it an ideal weeknight dinner option.
Ingredients
Scale
Salmon
- 4 6-oz Salmon fillets (skin on, about 1 inch thick)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
Herb Butter Sauce
- 6 tbsp Salted butter (softened)
- 1 1/2 tbsp Lemon juice
- 4 cloves Garlic (minced)
- 1 tbsp Fresh dill (chopped)
- 1 tbsp Fresh parsley (chopped)
Instructions
- Prepare Herb Butter: In a small bowl, mash together the softened butter, lemon juice, minced garlic, chopped dill, and chopped parsley. Set the mixture aside to allow the flavors to meld.
- Dry Salmon Fillets: Use paper towels to pat the salmon fillets very dry; this step is crucial for achieving a good crust and crispy skin during cooking.
- Heat Skillet: Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat for about 2 minutes, until shimmering and hot. Test the heat by dropping a small amount of water into the pan — it should sizzle immediately.
- Season Salmon: Just before cooking, season both sides of each salmon fillet evenly with sea salt and black pepper.
- Sear Salmon Skin-Side Down: Place the salmon fillets skin-side down into the hot skillet in a single layer. Press down gently on each fillet with a fish spatula for about 10 seconds to prevent curling. Let them sear undisturbed for 5-6 minutes until the salmon is mostly opaque but not fully cooked on top.
- Flip and Add Herb Butter: Flip the salmon fillets carefully using the spatula. Immediately add the prepared herb butter mixture to the pan near (not on top of) the salmon. Cook for about 1 minute, spooning the melted butter around the fillets, but do not move the fish to ensure even cooking. Check for doneness using a meat thermometer: 125°F (51°C) for medium-rare, 130°F (54°C) for medium, or 140°F (60°C) for well done. Alternatively, gently flake the salmon with a fork to check.
- Spoon Sauce and Serve: Flip the salmon once more and spoon the lemon butter sauce over the fillets. Remove from the pan immediately to prevent overcooking. Serve hot with your favorite sides.
Notes
- Patting the salmon dry is essential for crispy skin and a great sear.
- Use a fish spatula to handle the delicate fillets gently and avoid breaking them.
- The herb butter can be prepared ahead of time and refrigerated; bring to room temperature before use.
- Adjust cooking times slightly for thicker or thinner fillets.
- Serve with steamed vegetables or a light salad for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: pan seared salmon, salmon recipe, quick salmon, crispy salmon skin, herb butter salmon, lemon butter sauce, healthy dinner
