Pan-Seared Salmon – Crispy Tender and Perfectly Golden
Pan-Seared Salmon features fresh salmon fillets cooked in a hot skillet until the skin turns crispy and golden, while the flesh stays moist and flaky. A squeeze of lemon and a sprinkle of herbs elevate the flavor, creating a dish that’s light, nutritious, and full of character. It’s a foolproof, fast recipe that brings gourmet flair to your dinner table.
Ingredients
- 4 salmon fillets (6 oz each, skin-on preferred)
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 teaspoon garlic, minced (optional)
- 1 tablespoon fresh parsley or dill, chopped
- Lemon wedges for serving
Instructions
- Prepare the salmon: Pat the fillets dry with a paper towel. Season both sides with salt and pepper.
- Heat the skillet: Place a nonstick or cast-iron pan over medium-high heat. Add olive oil or butter.
- Sear the salmon: Place the salmon skin-side down in the hot pan. Press lightly to ensure even contact with the pan.
- Cook: Sear for 4–5 minutes until the skin is crispy and releases easily. Flip and cook for another 2–3 minutes until the fish flakes easily.
- Finish: Drizzle with lemon juice, sprinkle fresh herbs, and serve immediately.
Notes
- Use room-temperature salmon for even cooking.
- Pat the fish completely dry — moisture prevents crisping.
- Avoid moving the fish while searing; let the crust form naturally.
- Salmon continues cooking after removal, so don’t overdo it.
- Pair with creamy mashed potatoes, sautéed greens, or a light salad.