Pan-Seared Salmon with Lemon Garlic Sauce
Yield: 4 servings
Calories: 391kcal
Make restaurant-quality pan-seared salmon at home with these simple techniques, then finish it off with a delicious lemon-garlic butter sauce.
Ingredients
Pan-Seared Salmon
- 1 ½ pound (681 g) whole salmon fillet, skin on or skin off, center-cut if possible
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 2 tablespoons (30 ml) olive oil, light olive oil, grapeseed, avocado oil, or vegetable oil
Lemon Garlic Butter Sauce
- 1 tablespoon (10 g) minced garlic
- 1 teaspoon lemon zest
- ¼ cup (60 ml) lemon juice
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons (45 g) unsalted butter
- 1 tablespoon roughly chopped dill leaves
- 1 tablespoon (2 g) minced parsley
- 4 lemon wedges
Instructions
- Prepare the Salmon – Remove the skin by carefully sliding a boning knife between the flesh and skin, keeping the blade angled slightly downward toward the skin.Alternatively, if leaving the skin on, use the spine of a knife to remove any remaining scales. Hold the knife at a 45-degree angle against the skin and scrape firmly to loosen the scales. Discard the scales and wipe the fillet clean.
- Cut into Portions – Cut the salmon into 4 even-sized fillets, about 2 inches wide and 6 ounces each.
- Season the Fillets – Thoroughly dry both sides of the salmon and skin with paper towels. Right before cooking, season both sides with salt and pepper.
- Pan-Sear the Salmon – Heat a 12-inch stainless steel, cast iron, or nonstick pan over medium heat for about 2 minutes, until hot. Add the olive oil, then increase the heat to medium-high. Once the oil begins to shimmer (about 1-2 minutes), carefully add the salmon to the pan, skin-side down if the skin is on or flesh-side down if the skin has been removed. Add one fillet at a time, immediately using the back of a fish spatula to gently press each fillet against the pan for about 10 seconds to promote even contact. Add the remaining fillets, pressing each one down before adding the next. Reduce the heat to medium. For skin-on salmon, cook until the skin is browned, crispy, and easily releases from the pan, about 5 to 6 minutes. For skinless salmon, cook until the surface is golden brown and easily releases from the pan, about 4 to 5 minutes. The salmon should be about 75 to 80% cooked through.Use tongs to carefully flip the salmon. Gently press each fillet against the pan to ensure direct contact, then leave it undisturbed. Cook until the edges are opaque and the center is slightly translucent, about 1 to 2 minutes. The internal temperature should reach 120°F (49°C) for medium rare or 130°F (54°C) for medium. Transfer the salmon to a paper towel-lined plate to drain excess oil. Do not discard the pan.
- Make Lemon Garlic Butter Sauce – Heat the same pan used to cook the salmon over medium heat. Add the garlic and lemon zest; saute for 30 seconds, until fragrant. Add the lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for 1 minute. Turn off the heat. Whisk in the butter until it forms a lightly thickened emulsion.
- To Serve – Return the salmon to the pan, garnish with dill leaves and parsley, and then drizzle with the lemon-garlic sauce. Serve the salmon with lemon wedges.
Notes
- Using Portioned Fillets: You can use four 6-ounce fillets instead of a whole salmon fillet. Grocery stores often sell cleaned, portioned fillets.
- Using Thicker Fillets: If salmon fillets are thicker than 1 inch, adjust the cook time as needed to hit the desired doneness.
Nutrition
Calories: 391kcal | Carbohydrates: 4g | Protein: 34g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 368mg | Potassium: 874mg | Fiber: 1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 1mg
Recipe Link
Recipe Video