Pan Seared Skin On Salmon

5 from 1 vote

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.

Prep Time3

Cook Time15

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 409kcal

Author: Claudy

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