Ingredients
- Salmon: 2 (6-ounce / 170g) salmon fillets, skin-on, about 1-1.5 inches thick
- Oil: 1 tablespoon of a high-smoke-point oil (like avocado oil, grapeseed oil, or canola oil)
- Salt: ½ teaspoon coarse sea salt or kosher salt, divided
- Pepper: ¼ teaspoon freshly cracked black pepper
- Butter: 2 tablespoons unsalted butter
- Garlic: 3 cloves garlic, thinly sliced
- Lemon: ½ lemon, juiced, plus extra wedges for serving
- Herbs (Optional): 1 tablespoon fresh parsley or dill, finely chopped
Instructions
- Prepare the Salmon (The Most Important Step): Remove the salmon from the refrigerator about 15-20 minutes before cooking to let it come closer to room temperature. This promotes even cooking. Using a paper towel, pat the entire surface of both fillets, especially the skin side, until they are completely and utterly dry. Any moisture left on the skin will create steam and prevent it from crisping.
- Season Generously: Season the flesh side of the salmon with half of the salt and all of the black pepper. Season the skin side generously with the remaining salt. The salt helps draw out the last bit of moisture and aids in crisping.
- Heat the Pan: Place a large skillet (cast-iron or stainless steel are best) over medium-high heat. Add the tablespoon of oil. Let the pan and oil get hot. You’ll know it’s ready when the oil begins to shimmer slightly or a drop of water evaporates instantly.
- Sear Skin-Side Down: Gently place the salmon fillets in the hot pan, skin-side down. Press down firmly on the back of each fillet with a fish spatula for about 10-15 seconds. This ensures the entire surface of the skin makes contact with the pan for a perfectly even, crispy crust.
- Cook Undisturbed: Let the salmon cook, undisturbed, for 4-6 minutes. The exact time will depend on the thickness of your fillet. Resist the urge to move it! Watch the side of the fillet; you will see the color change as it cooks upwards. You are looking for the cook line to travel about two-thirds of the way up the side of the fish. The skin should release easily from the pan when it’s ready to be flipped. If it sticks, give it another 30-60 seconds.
- Flip and Add Aromatics: Flip the salmon carefully with a thin spatula. Immediately turn the heat down to medium-low. Add the 2 tablespoons of butter to the pan. Once it melts, add the sliced garlic and swirl the pan to let it sizzle in the butter.
- Baste and Finish Cooking: Cook for another 1-3 minutes on the flesh side, depending on thickness and desired doneness. As it cooks, tilt the pan towards you and use a spoon to baste the top of the salmon with the melted garlic butter. This infuses the fish with flavor and keeps it moist.
- Deglaze and Serve: Remove the skillet from the heat. Squeeze the fresh lemon juice into the pan (be careful, it may spatter). Swirl it with the garlic butter to create a simple pan sauce. Sprinkle with fresh parsley or dill. Serve the salmon immediately, spooning the delicious pan sauce over the top.
Nutrition
- Serving Size: One Normal Portion
- Calories: 485