American
Pan-Seared Garlic Butter Salmon
Crisp-skinned salmon finishes in foaming garlic, lemon, and parsley butter, with careful heat control keeping the center moist and the aromatics fresh.
4 servings · 12 minutes prep · 14 minutes cook
Ingredients
Salmon
- 4 skin-on salmon fillets (6 ounces each), about 1 inch (2.5 cm) thick, pin bones removed
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil
Garlic Butter
- 4 tablespoons unsalted butter
- 4 garlic cloves, lightly smashed
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- 1/4 cup flat-leaf parsley, chopped
Directions
Dry and Season
- Pat the salmon very dry, especially the skin. Season evenly with the salt and pepper; leave uncovered for 10 minutes while the skillet heats.
Crisp the Skin
- Heat a cast-iron skillet over medium-high for 3 minutes, then add the oil. Place salmon skin-side down and press gently for 30 seconds so it stays flat.
- Lower heat to medium and cook skin-side down for 5 to 7 minutes, until the flesh is opaque about two-thirds of the way up and the skin releases cleanly.
Baste and Finish
- Turn the salmon and immediately lower heat to medium-low. Add the butter and garlic; when foaming, tilt the pan and baste for 1 to 2 minutes.
- Continue basting gently until the thickest center reaches 140°F to 142°F (60°C to 61°C), then remove the fish promptly. Stir the lemon zest, lemon juice, and parsley into the butter off heat. Rest fish 3 minutes and verify the center reaches 145°F (63°C). If it remains below 145°F (63°C), return it skin-side down to the skillet over low heat, cook briefly, and recheck before serving; spoon sauce around it.
Allergen and Product Check
- Allergen note: contains fish and milk. The dairy-free variation removes milk only and remains unsuitable for fish allergy.
