Seafood Main
Pan-Seared Salmon with Golden Crispy Skin
Original name: Pan Seared Salmon
About this dish
This pan-seared salmon recipe delivers perfectly crisp, golden skin and a tender, juicy interior every time. With a simple garlic-herb butter baste, it's a foolproof, restaurant-worthy dish that’s surprisingly easy to make at home — perfect for a busy weeknight or a special dinner.
Ingredients
UK and US measurements are both included for every recipe.
skin-on salmon fillets
protein4 (150 g each)
Imperial measurement: 4 (6 oz each)
olive oil
fat2 tablespoons
unsalted butter
dairy2 tablespoons
garlic, minced
vegetable2 cloves
lemon, sliced into wedges
fruit1/2 lemon
salt, to taste
seasoning1/2 teaspoon
black pepper, freshly ground
spice1/4 teaspoon
fresh dill, chopped (for garnish)
herb1 tablespoon
Method
Prep the Salmon
2 minutesPat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
Heat the Pan
1 minuteHeat olive oil in a large non-stick skillet over medium-high heat until shimmering.
Sear the Salmon Skin-Side Down
5 minutesPlace the salmon fillets skin-side down in the pan. Press gently with a spatula for 10 seconds to ensure good contact. Cook undisturbed for 4-5 minutes, until the skin is golden and crisp.
Flip and Add Butter and Garlic
4 minutesFlip the fillets carefully. Add butter and minced garlic to the pan. Cook for 3-4 minutes, basting the salmon with the butter sauce using a spoon. If the garlic browns too quickly, reduce heat to medium.
Finish Cooking
2 minutesThe salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Transfer to plates.
Garnish and Serve
1 minuteServe immediately with lemon wedges and a sprinkle of fresh dill. Enjoy your American classic!
Equipment
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Nutrition facts
Tips
- Patting the salmon completely dry before seasoning is key to achieving crispy skin—moisture is the enemy of crispiness.
- If your fillets vary in thickness, check the thickest part for doneness to avoid overcooking the thinner ends.
- You can substitute ghee or a neutral oil for butter to make the recipe dairy-free while still getting a rich basting liquid.
Serving suggestions
- Serve with a sturdy green vegetable like asparagus or green beans, over a bed of fluffy rice, or alongside a crisp lemon vinaigrette Garden Salad for a fresh, balanced meal.
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Recipe by
Mason West
Specialises in American cuisineMason makes smash burgers on a flat top with grilled onions and American cheese. He is a patriot of the griddle.
Describe yourself in three words: Patriotic, greasy, onion-y.