Pan Seared Salmon Fillets
This recipe delivers perfectly pan-seared salmon fillets with irresistibly crispy skin and tender, flaky flesh. Using minimal ingredients and a focus on proper searing technique, it creates a simple yet elegant main course. Enhanced with a vibrant Caper-Lemon Butter, this dish highlights the natural flavors of the salmon, making it ideal for a quick and healthy meal.
Equipment
- 1 Heavy-Bottomed Skillet Preferably cast iron or stainless steel for excellent heat retention and searing.
- 1 Fish Spatula or Tongs For delicate handling and easy flipping of the salmon fillets.
- 1 Plate or Cutting Board For resting the cooked salmon.
- 4 Paper Towels Essential for thoroughly drying the salmon skin to achieve maximum crispiness.
Ingredients
Main
- 2 teaspoons olive oil
- 2 7-ounce salmon fillets, skin-on
- Coarse salt
- Caper-Lemon Butter for serving
Instructions
- Thoroughly pat salmon fillets dry on all sides with paper towels; this is crucial for crispy skin.
- Season both sides of the salmon generously with coarse salt.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
- Carefully place salmon fillets, skin-side down, into the hot skillet.
- Gently press down on each fillet with a spatula for the first 30 seconds to ensure full skin contact with the pan.
- Sear skin-side down for 4 to 6 minutes, without moving, until the skin is deeply golden brown and crispy, and the flesh is cooked about two-thirds of the way up.
- Flip the fillets and cook for another 2 to 4 minutes, depending on thickness, until the salmon reaches your desired doneness (internal temperature of 125-135°F for medium-rare).
- Remove the salmon from the skillet and transfer to a plate; let rest for 1-2 minutes.
- Serve immediately with the Caper-Lemon Butter.
Notes
Achieving a perfectly crispy skin is paramount. Ensure the salmon fillets are thoroughly patted dry with paper towels; any moisture will steam rather than sear. Preheat your skillet adequately until it's shimmering, then add the oil. Starting skin-side down and applying gentle pressure for the first minute ensures full contact with the hot pan, promoting even crisping. Do not overcrowd the pan; sear in batches if necessary. The cooking time for the second side is significantly less, focusing on reaching desired doneness without overcooking the delicate flesh. For medium-rare, aim for an internal temperature of 125-135°F (52-57°C). Resting the salmon for a minute or two off the heat allows the juices to redistribute, resulting in a more tender and flavorful fillet. The Caper-Lemon Butter is a brilliant accompaniment, adding a bright, acidic, and salty counterpoint that elevates the dish.