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Pan Seared Salmon

A quick and easy pan seared salmon recipe with perfectly crispy skin and a tender, flaky center. Made with simple ingredients, this dish delivers restaurant-quality flavor in under 20 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 fillets
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets (about 6 oz each, skin-on)
  • salt, to taste
  • black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic, smashed
  • 1 tbsp lemon juice
  • fresh herbs (thyme or parsley)

Equipment

  • large skillet preferably cast iron or stainless steel
  • tongs or spatula
  • paper towels for drying salmon
  • spoon for basting butter

Method
 

  1. Pat salmon fillets dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until hot.
  3. Place salmon skin-side down and press gently to keep it flat.
  4. Cook for 4–5 minutes until the skin is crispy and releases easily.
  5. Flip the salmon and add butter, garlic, and herbs to the pan.
  6. Spoon the melted butter over the salmon for 2–3 minutes until cooked through.
  7. Drizzle with lemon juice and remove from heat.

Notes

Pat salmon dry for best crispiness and avoid moving it too early in the pan. Cook mostly skin-side down and use a hot skillet for a proper sear. Customize with spices or a glaze if desired.