About the Recipe
Ingredients
PAN SEARED SALMON:
4 6-ounce Salmon fillets (skin on, about 1 inch thick)
1 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Olive oil
HERB LEMON BUTTER:
6 tbsp Salted butter (softened)
1 1/2 tbsp Lemon juice
4 cloves Garlic (minced)
1 tbsp Fresh dill (chopped)
1 tbsp Fresh parsley (chopped)
Preparation
If your salmon fillets are not descaled, use a knife to gently scrape off the scales.
In a small bowl, combine the butter, lemon juice, garlic, dill, and parsley. Set aside.
Pat the salmon fillets completely dry using paper towels—this ensures even browning.
Heat olive oil in a large, heavy-bottomed nonstick skillet over medium-high heat for 2 minutes, until shimmering and hot. You can test if it’s hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.
Once the pan is hot and right before you’re ready to sear the salmon, season both sides of the fillets with sea salt and black pepper.
Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan to prevent curling. Sear without moving for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.
Flip the salmon fillets using the fish spatula. Working quickly, immediately add the herb butter mixture to the pan near (but not on top of) the salmon. Cook the salmon for about 1 minute, stirring the butter around the salmon as it melts, but without moving the salmon, until the seared salmon internal temperature reaches your desired doneness: 125°F (51°C) for medium rare, 130°F (54°C) for medium, or 140°F (60°C) for well done.
Flip the salmon over and spoon the lemon butter sauce over it. Remove from the pan immediately to avoid overcooking.
Enjoy your flavorful pan-seared salmon!
Serving size: 1 salmon fillet with lemon butter sauce