Description
This easy pan-seared salmon recipe delivers perfectly cooked, crispy-skinned salmon in just 20 minutes. With simple seasoning and a quick pan-cooking method, it’s a flavorful and healthy dinner option that pairs beautifully with a squeeze of fresh lemon juice.
Ingredients
Scale
Salmon
- 1 pound salmon, cut into 4 pieces
Seasoning & Cooking Fats
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Instructions
- Prepare the salmon: Take the salmon out of the fridge 15-20 minutes before cooking to bring it to room temperature. Cut the salmon into 4 equal pieces and pat each piece dry thoroughly with a paper towel. Generously season all sides with salt and pepper.
- Heat the skillet: Add the olive oil and butter to a skillet and place it over medium-high heat. Allow the skillet to heat up for a few minutes until the butter is melted and the oil is shimmering.
- Cook the salmon, skin-side down: Place the salmon pieces skin-side down in the hot skillet. Cook undisturbed for 5 minutes to get a crispy skin. Then reduce the heat to medium and carefully flip each piece over.
- Finish cooking: Cook the salmon on the other side for 2 to 4 minutes until the salmon is cooked through but still moist. Adjust time depending on thickness — thicker pieces need more time. Remember the salmon will continue cooking slightly off the pan, so avoid overcooking.
- Serve: Plate the salmon and optionally squeeze fresh lemon juice over the top for brightness. The crispy skin is delicious eaten right away but can be peeled off easily if preferred.
Notes
- Bringing salmon to room temperature before cooking ensures even cooking.
- Patting the salmon dry is key for crispy skin.
- Adjust cooking time based on the thickness of the salmon pieces.
- Use fresh lemon juice for a bright finishing touch.
- Serve immediately to enjoy the crispy salmon skin texture.
