This Pan Seared Skin On Salmon is much better than the restaurant version. Crispy skin salmon smothered with the best lemon-infused butter and garlic sauce. Ready in 30 minutes! No more stressful dinners; I've got you on this one.
Pan-searing salmon on the stovetop in a pan is the quickest way to cook salmon rather than baking it in foil or parchment paper. Very crispy skin yet super juicy on the inside. I love anything saucy with my salmon, so I also shared my secret Lemon Garlic Butter Sauce Recipe.
Please listen to the CRISP, see the JUICE in the attached video, and let me know if you'll try this deliciousness.
INGREDIENTS USED
TO PAN-SEAR THE FISH
- Skin On Salmon: You can buy portions of the salmon or the fillet and cut it into desired portions. Ensure it is descaled because most skin on salmon from the store still has the scales. Tell your fishmonger to do it, or you can do it too. I use a vegetable cutter, peeler, knife, and scrape against the scales.
- Salt and Black pepper to taste
- Cooking oil: I used olive oil, but any oil works.
FOR THE LEMON GARLIC BUTTER SAUCE
- Freshly squeezed Lemon Juice: I recommend fresh juice over bottled juice from stores.
- Butter: Use unsalted butter to control the amount of salt.
- Chilli: For a kick of heat.
- Dijon Mustard: For extra tangy flavour and taste (optional).
- Garlic: Feel free to add or reduce the garlic for a garlicky flavour and taste.
- Honey: To balance the sauce's acidity from the lemon juice and dijon. Also for a slight sweet taste.
- Broth or water: To make it more saucy.
- Add ins: Parsley and Thyme for earthly flavours.
How To Make Pan Seared Skin On Salmon
Check the recipe card at the end of this post for the detailed recipe.
- Scrape the scales from the fish using a knife or vegetable peeler and rinse with water.
- Sprinkle the salt and black pepper generously on both sides of the fillets.
- Add the olive oil to a skillet over medium heat and let it heat up. Put the skin in the skillet skin down and use a spatula or your hand to press it down so it takes its shape; if not, some parts of the fillets curl up.
- Cook undisturbed for 5 minutes or until a crispy and brown crust forms.
- Flip sides and cook again for 5 minutes until cooked through. It should be opaque and flake easily.
- Remove and set aside with skin side up so the skin doesn't become soggy from the residual heat.
- Reduce the heat, melt the butter and add the garlic. Let it soften.
- Add the rest of the ingredients and stir well for about 1 minute. If cooked longer on high heat, it dries out.
- Pour the sauce onto a plate and place the salmon on top with the skin side up. Garnish with remaining parsley and thyme, and serve.
Important Recipe Tips
- Remove the salmon from the fridge and let it come to room temperature before cooking.
- Most importantly, allow your pan to heat up well before adding oil.
- Pan-sear the salmon undisturbed. Refrain from moving it around too much.
- Use a nonstick pan or cast iron for a perfect seared or crispy skin.
- Use a spatula for easy flipping of the fish.
- Be careful not to overcook the fish because it will become dry and not juicy.
You May Like These Other Recipes
- Pan Seared Red Snapper
- Baked Tilapia
- Mediterranean Baked Fish
- Salmon in Coconut Sauce
- Baked Cod
- Firecracker Salmon
Pan Seared Skin On Salmon
This Pan Seared Skin On Salmon is much better than the restaurant version. Crispy skin salmon smothered with the best lemon-infused butter and garlic sauce. Ready in 30 minutes! No more stressful dinners; I've got you on this one.
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Servings: 3 people
Calories: 409kcal
Equipment
- Skillet or pan
Ingredients
For the Salmon
- 3 Salmon fillets 4-5 ounces each. descaled
- 1 teaspoon Salt
- ½ teaspoon Blackpepper
- 4 tablespoon Olive oil any cooking oil
For the Lemon Garlic Butter Sauce
- 4 tablespoon Butter
- 3 Garlic cloves minced
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard optional
- 1 tablespoon Honey
- 1 tablespoon Chopped fresh parsley and thyme save some to garnish
- ¼ cup Broth or water
Instructions
- Scrape the scales from the fish using a knife or vegetable peeler and rinse with water. See Notes.
- Pat dry both sides of the fish very well with a paper towel.
- Sprinkle the salt and black pepper generously on both sides of the fillets.
- Add the olive oil in a skillet over medium heat and let it heat up.
- Put the skin in the skillet skin down and use a spatula or your hand to press it down so it takes its shape; if not, some parts of the fillets curl up.
- Cook undisturbed for 5 minutes or until a crispy and brown crust forms.
- Flip sides and cook again for 5 minutes until cooked through. It should be opaque and flake easily.
- Remove and set aside with skin side up so the skin doesn't become soggy from the residual heat.
- Reduce the heat, melt the butter and add the garlic. Let it soften.
- Add the rest of the ingredients and stir well for about 1 minute. If cooked longer on high heat, it dries out.
- Pour the sauce onto a plate and place the salmon on top with the skin side up. Garnish with remaining parsley and thyme, and serve.
Video
Nutrition
Calories: 409kcal | Carbohydrates: 24g | Protein: 35g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Cholesterol: 94mg | Sodium: 1086mg | Potassium: 874mg | Fiber: 1g | Sugar: 14g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
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Julius Decker
I love it especially that crisp on the fish.