I share my 15-minute method for Perfect Pan Seared Salmon that yields a flaky, buttery interior, a golden crust, crispy skin, and a bright herb lemon butter sauce.

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I never thought a skillet could make me this excited about dinner, but here I am, and yes I used salmon fillets straight from the market. The sizzle alone pulls you in, and once you taste that contrast between a crisp exterior and tender flesh you kinda start questioning every frozen takeout you ever loved.

I read tons of stuff about Pan Searing Salmon and tips that promise the Perfect Pan Seared Salmon, and honestly some of it is nonsense, some of it is gold. I finish with fresh parsley because it brightens things up without trying too hard.

Ingredients

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Salmon fillets are rich in protein and omega-3s, warm and flaky when seared
Salt enhances flavor and helps crisp skin; pepper adds mild heat and aroma
Olive or avocado oil provides healthy fats and high smoke point for searing
Butter gives nutty richness and glossy pan sauce, use for finishing only
Garlic gives savory punch and lovely aroma that browns and sweetens a bit
Lemon juice and zest cut richness, add bright acidity and fresh citrus notes
White wine or broth lifts fond from the pan and builds sauce depth
Parsley and optional dill finish the dish with freshness, color and mild herbiness

Ingredient Quantities

1 lb (450 g) salmon fillets, skin on, about 2 fillets (roughly 6 to 8 oz each)

1 teaspoon kosher salt (use less if your using table salt)

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil or avocado oil

2 tablespoons unsalted butter, divided

2 garlic cloves, minced or smashed, whatever you prefer

1/4 cup dry white wine or low sodium chicken broth, your call

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped (optional)

Lemon wedges for serving, optional

How to Make this

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1. Pat the salmon fillets very dry with paper towels, season both sides with 1 tsp kosher salt (use less if youre using table salt) and 1/2 tsp black pepper, then let them sit at room temp for about 10 minutes if you have the time.

2. Heat a large skillet over medium high heat until hot, add 2 tablespoons olive oil or avocado oil and let it shimmer but not smoke.

3. Place the salmon skin side down in the pan, press gently with a spatula for 10 to 15 seconds so the skin stays flat, then dont move them. Sear until the skin is deeply browned and releases from the pan, about 4 to 5 minutes depending on thickness.

4. Flip the fillets, turn the heat to medium, add 1 tablespoon unsalted butter and the minced or smashed 2 garlic cloves to the pan, then spoon the melted butter and garlic over the tops as they cook for 2 to 3 minutes more, until the salmon is opaque and flakes easily.

5. Transfer the salmon to a plate and tent loosely with foil to rest while you make the sauce.

6. Pour 1/4 cup dry white wine or low sodium chicken broth into the hot pan to deglaze, scraping up the brown bits with a wooden spoon; let it simmer and reduce for about 1 to 2 minutes.

7. Add the remaining 1 tablespoon unsalted butter, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest to the pan; stir until the butter melts and the sauce is glossy and slightly thickened.

8. Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh dill if using, taste and adjust seasoning with a pinch more salt or pepper if needed.

9. Spoon the herb lemon butter sauce over the salmon, serve immediately with lemon wedges on the side, and enjoy that crispy skin and buttery flaky fish.

Equipment Needed

1. Large heavy skillet (cast iron or nonstick), about 10 to 12 inches, so the skin gets really crispy
2. Fish spatula or thin metal spatula, for pressing and sliding under the fillets
3. Tongs, to move the fish without tearing it
4. Paper towels, for patting the salmon very dry — this matters a lot
5. Measuring spoons and 1/4 cup measuring cup, for salt, pepper, oil and wine or broth
6. Wooden spoon or silicone spatula, to scrape up the brown bits when you deglaze — dont skip this step
7. Small bowl and a fork, for mixing lemon juice, garlic and melted butter
8. Plate and aluminum foil, to rest the salmon while you finish the sauce
9. Instant read thermometer, optional but handy if you want to be sure its perfect

FAQ

Q: How do I know when the salmon is done? A: Look for flaky flesh that still has a tiny bit of translucent center, or check temp with a probe: 125 to 130 F for medium, 140 to 145 F if you like it fully cooked. Remember carryover heat will raise it a few degrees after you take it off the pan, so dont overcook it on the stove.

Q: How do I get really crispy skin? A: Pat the skin super dry, salt it, heat your pan until very hot, add oil and place fish skin side down. Press gently for 10 to 20 seconds so it wont curl, then leave it alone until the skin releases and is deeply brown. Flip only once, sear the flesh briefly and finish with a little butter and lemon.

Q: Can I use frozen salmon or cook it from frozen? A: You can but thawing is way better for texture and crisp skin. Thaw in the fridge overnight or quick thaw in cold water in its bag. If you must cook from frozen it will take longer and will steam so dont expect crispy skin.

Q: I dont have white wine what can I use instead? A: Low sodium chicken broth is the easiest swap, or water with a splash of lemon juice or a teaspoon of white wine vinegar. Keep the acid so the sauce brightens the fish, and taste before adding extra salt.

Q: How long should I cook each fillet? A: For typical 1 inch thick fillets cook about 4 to 6 minutes skin side down, then 1 to 3 minutes after flipping depending on thickness and desired doneness. Thicker pieces need a couple more minutes, thin ones less. Use the poke test or a thermometer to be sure.

Q: Can I make the salmon ahead of time and reheat it? A: You can make it ahead but its best fresh. To reheat without ruining the skin, warm it slowly in a 275 F oven until heated through, then pop it briefly in a hot pan to re crisp the skin. Avoid the microwave unless you dont care about texture.

Pan Seared Salmon Recipe Substitutions and Variations

Kosher salt (1 tsp): if you only have table salt, use about 3/4 tsp because it’s finer; flaky sea salt works too, about 1 tsp for texture, or use a pinch of low-sodium seasoning if you’re cutting salt.
Olive oil or avocado oil (2 tbsp): swap for grapeseed or canola oil for a higher smoke point when searing, or use ghee/clarified butter if you want buttery flavor without burning.
Dry white wine or low sodium chicken broth (1/4 cup): substitute with dry vermouth, low-sodium vegetable broth, or 1/4 cup water plus 1 tsp lemon juice or a splash of white wine vinegar if you need non-alcoholic acid.
Fresh parsley / dill: parsley can be swapped for chopped chives, basil, or cilantro; dill (optional) can be replaced with tarragon or fennel fronds for a similar anisey note, or just use extra parsley if that’s all you got.

Pro Tips

1) Pat the salmon bone dry with paper towels and let it sit at room temp for about 10 minutes before you cook it. This helps the skin get super crispy and means the fish cooks more evenly, so you wont end up with a burned outside and raw middle.

2) Get the pan really hot and use a high smoke point oil like avocado. Press the fillet down for 10 to 15 seconds when you first put it in so the skin stays flat, then dont poke or move it until it releases on its own, that release is your cue to flip.

3) Add the garlic and butter after you flip, not before, if your worried about burning the garlic. Spoon the melted butter over the top while it cooks, and check doneness with an instant read thermometer if you want: about 125 to 130F for medium, it will carry over a few degrees while resting.

4) When you deglaze, scrape up all the browned bits and reduce quickly, then remove the pan from the heat and whisk in cold butter in small pieces for a glossy, smooth sauce. Taste at the end and add a little salt or lemon if it needs brightening.