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Pan-Seared Salmon Fillet Recipe

American · Main course · 15 min total

A simple yet elegant dish featuring crispy-skinned salmon fillets cooked in a hot skillet, perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 2 (6 oz) skin-on salmon fillets
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 clove garlic, smashed (optional)
• Lemon wedges for serving

Instructions

1. Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
2. Heat olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
3. Place salmon skin-side down in the skillet. Press gently with a spatula for 10 seconds to ensure even contact. Cook for 4-5 minutes without moving, until skin is golden and crispy.
4. Flip salmon carefully. Add butter, thyme, and garlic (if using) to the pan. Tilt pan and spoon melted butter over the top of the fillets for 1-2 minutes, until cooked to desired doneness (125°F for medium).
5. Remove from skillet and let rest 2 minutes. Serve with lemon wedges.

Tips

• For extra crispy skin, let the salmon sit uncovered in the fridge for 1 hour before cooking.
• Serve with steamed vegetables or a simple salad.
• Leftovers can be flaked over salads or used in pasta.

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