Pan Seared Salmon
A whole salmon fillet pan-seared until the skin is golden and crispy while the inside stays flaky and tender, finished with butter, garlic, and lemon for an easy dinner with big flavor.
Equipment
Ingredients
- 2 pounds skin-on salmon fillet
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon oil
- 2 tablespoon butter
- 2 garlic cloves lightly smashed
- Lemon wedges for serving
Instructions
- Pat salmon dry. Season with paprika, salt, and pepper and allow to sit at room temperature for 10 minutes.2 pounds skin-on salmon fillet, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Heat a large stainless steel skillet or non stick pan over medium-high heat. Add oil and heat until shimmering.2 tablespoon oil
- Place salmon skin-side down, pressing gently so the skin makes contact with the pan. Cook 6–8 min without moving until skin is golden and releases easily.
- Flip carefully using a fish spatula. Then, reduce heat to medium and add butter and smashed garlic. Spoon melted butter over salmon for 3–5 min until cooked through.2 tablespoon butter, 2 garlic cloves
- Squeeze lemon over the top and let rest a few minutes before serving.Lemon wedges
Notes
Storage & Reheating:
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat or flake cold over salads.
- Make sure salmon is dry and pan is hot to prevent sticking.
- Don’t rush the flip; if it sticks, give it another 30 sec—it will release.
- For thick fillets, finish in a 375°F oven 3–5 min after flipping.
- Use a fish spatula to lift the fillet without breaking it.
Did you try this recipe?Let me know how it was!