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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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 on the outside, yet super juicy on the inside. Want a lighter white fish option with vibrant meditteranean flavors? Try this baked cod and baked red snapper.
This method serves as the foundation for more elaborate dishes, such as our indulgent pan seared salmon in a coconut sauce, where the crispy skin provides a delightful textural contrast. For a quick and satisfying weeknight dinner, apply these searing techniques to our one-pan salmon recipe with crispy potatoes and vibrant vegetables, creating a well-rounded meal with minimal cleanup.
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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 purchase portions of the salmon or the fillet and cut it into the desired portions. Ensure it is descaled, as most store-bought salmon still has scales on its skin. 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 earthy flavors.
How To Make Pan Seared Skin On Salmon
- 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, as it will become dry and lose its juiciness.
Pat the skin before cooking. Use a hot pan and cook skin side down without moving for 5-7 minutes until it crisps up.
Yes. Ensure it thaws completely and pat dry before cooking.
Yes, but you will lose some richness. Mix oil and butter for a lighter, but still silky sauce.
For this recipe, skin on salmon is the best. The crisped skin adds texture and locks in moisture while the butter sauce adds richness.
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Pan Seared Skin On Salmon
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.
Julius Decker
I love it especially that crisp on the fish.