Description
Your kitchen can become a gourmet restaurant with this foolproof pan-fried salmon recipe. The recipe guarantees crispy skin and tender, flaky flesh. Simple ingredients combine with professional techniques to create a restaurant-worthy dish at home.
The classic pan-seared salmon recipe delivers that coveted golden-brown crust and a moist, medium-rare center. Any salmon variety works great with this method, making it ideal for weeknight dinners and special occasions.
Ingredients
- 4 (6-ounce) salmon filets, skin-on.
- 2 tablespoons high-heat cooking oil (canola or grapeseed).
- 1 tablespoon kosher salt.
- 1 teaspoon freshly ground black pepper.
- 2 tablespoons unsalted butter.
- 2 sprigs fresh thyme.
- 1 lemon, cut into wedges.
Instructions
- Take salmon out of the refrigerator 15 minutes before cooking and pat it dry with paper towels.
- Season filets with salt and pepper on both sides generously.
- Heat oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
- Place salmon skin-side down in the hot pan and press it gently with a spatula for 30 seconds.
- Let it cook for 4-5 minutes until the skin turns golden and crispy.
- Use a fish spatula to flip the salmon carefully.
- Add butter and thyme to the pan.
- Cook for another 2-3 minutes and baste with melted butter.
- Check internal temperature reaches 145°F and remove from heat.
Notes
Your pan should be hot enough before the salmon goes in.
The salmon needs to stay still while cooking skin-side down.
Thick filets need slightly lower heat after flipping.
A quick 2-3 minute rest makes the salmon perfect.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying