Pan Seared Salmon
A delightful dish with crispy skin and tender, flaky meat, perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Main Ingredients
- 2 filets center-cut salmon filets (about 6 ounces each) About 2 inches thick
- 2 tablespoons olive oil For searing
- 3 tablespoons unsalted butter About ⅜ stick
- 4 sprigs fresh thyme For flavor
- 3 cloves garlic Smashed
- 1 tablespoon capers Drained
- ½ lemon lemon juice Freshly squeezed
Instructions
Preparation
- Preheat a large heavy-bottomed skillet over medium heat.
- Pat the salmon filets dry with a paper towel and season generously with kosher salt and black pepper.
Cooking
- Add the olive oil to the skillet and heat until hot but not smoking.
- Place the salmon filets skin side down in the skillet and sear for 3-4 minutes until the skin releases naturally from the pan.
- Flip the salmon over and add the butter, thyme, garlic, capers, and lemon juice. Cook for another 3-4 minutes, or until the salmon is cooked to your preferred doneness.
- Baste the skin with the butter from the pan while the salmon cooks.
Serving
- Serve the salmon with your favorite sides like orzo, salad, or pasta.
Notes
Ensure the skillet is hot before adding the salmon for a better sear. Don’t overcrowd the pan; cook in batches if necessary. Use fresh herbs for the best flavor. Adjust seasoning according to your taste. Leftovers can be stored in an airtight container in the refrigerator for about 2 days.