Pan-Seared Salmon Fillet with Crispy Skin Recipe
American · Main course · 15 min total
A simple technique yields perfectly cooked salmon with irresistibly crispy skin, ideal for a quick weeknight dinner.
5
min prep
min prep
10
min cook
min cook
2
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 (6-ounce) skin-on salmon fillets
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 2 sprigs fresh thyme (optional)
Instructions
- Pat salmon fillets dry with paper towels. Score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the flesh. Season both sides generously with salt and pepper.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down in the pan and press gently with a spatula for 10 seconds to ensure even contact.
- Cook skin-side down without moving for 4-5 minutes, until the skin is golden and crispy. Reduce heat to medium if skin browns too quickly.
- Flip fillets carefully. Add butter and thyme sprigs to the pan. Cook for 2-3 minutes for medium-rare (adjust time to desired doneness), basting the flesh with melted butter.
- Transfer salmon to plates, skin-side up. Spoon pan juices over the top. Serve immediately.
Tips
- For extra crispy skin, let the salted fillets rest uncovered in the fridge for 30 minutes before cooking.
- Serve with lemon wedges and a side of steamed vegetables or salad.
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