Seared Lemon Salmon Fillet (Printable Version)
Crispy-skinned salmon fillet topped with a vibrant lemon butter sauce. A quick, elegant main dish ready in just 20 minutes.
# Ingredient List:
→ Fish
01 - 4 skin-on salmon fillets (6 oz each), pin bones removed
→ Seasonings
02 - 1 teaspoon sea salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon garlic powder
→ Sauce
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 2 garlic cloves, minced
08 - 1 lemon, zested and juiced
09 - 1 tablespoon fresh parsley, chopped
10 - Lemon slices for garnish
# How to Make It:
01 - Pat salmon fillets dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder.
02 - Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
03 - Place salmon fillets skin-side down in the hot skillet. Sear for 4 minutes, applying gentle pressure to ensure skin crisps properly.
04 - Flip fillets carefully and cook for 2 to 3 minutes until cooked through and golden brown. Transfer to a serving plate.
05 - Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until aromatic.
06 - Stir in lemon zest and juice, scraping up browned fond from skillet bottom. Simmer for 1 minute. Fold in parsley.
07 - Spoon lemon butter sauce over salmon fillets. Garnish with additional parsley and lemon slices. Serve immediately.
# Expert Advice:
01 -
- The crispy skin contrasted with the tender, flaky flesh creates this magical textural experience that fancy restaurants charge triple for.
- Its that perfect balance of being impressive enough for company but quick enough for a Tuesday night when youre running on fumes.
02 -
- Leaving the salmon out for 15 minutes before cooking prevents that alarming white protein from seeping out during cooking, something I learned after many frustrated attempts at picture-perfect fillets.
- The residual heat will continue cooking the salmon after removing it from the pan, so taking it off when the center is still slightly translucent ensures perfectly cooked fish.
03 -
- Using a fish spatula with its thin, flexible edge makes flipping the delicate fillets infinitely easier than struggling with a regular spatula.
- Scoring the skin in a crosshatch pattern with a sharp knife before cooking prevents the fillets from curling up when they hit the hot pan.