Pan Seared Salmon with Crispy Skin
Achieve restaurant-quality salmon at home with perfectly golden, shatteringly crisp skin and tender, buttery flesh.
Ingredients
- •4 salmon fillets (about 6 ounces each), skin-on
- •1 tablespoon high-smoke point oil (such as avocado or grapeseed oil)
- •1 tablespoon unsalted butter
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •2 cloves garlic, smashed
- •2 sprigs fresh thyme
- •1 lemon, cut into wedges
Instructions
- 1
Pat the salmon fillets completely dry on all sides using paper towels; moisture is the enemy of crispy skin.
- 2
Season the flesh side with salt and pepper, and lightly season the skin side with a pinch of salt.
- 3
Place a large stainless steel or cast-iron skillet over medium-high heat and add the oil.
- 4
Once the oil is shimmering but not smoking, place the salmon fillets in the pan, skin-side down.
- 5
Immediately press down on each fillet with a spatula for 10 seconds to ensure the skin makes full contact with the pan, then let it cook undisturbed for 4 to 5 minutes until the skin is golden and releases easily from the pan.
- 6
Flip the fillets carefully, add the butter, garlic, and thyme to the pan, and cook for another 2 to 3 minutes, basting the fish with the foaming butter.
- 7
Remove from the pan once the salmon is opaque and flakes easily with a fork, and serve immediately with a squeeze of fresh lemon juice.
💡 Chef tips
- Always use a stainless steel or cast-iron skillet; non-stick pans often do not get hot enough to achieve a truly crispy skin.
- If the skin sticks, it is not ready yet; wait another 30 seconds and it will naturally release as the fat renders.
- Store leftovers in an airtight container in the refrigerator for up to 2 days, though the skin will lose its crispness upon reheating.
✅ How it should turn out
The finished salmon should feature a deeply browned, crackling skin that contrasts beautifully with the succulent, moist, and buttery-soft pink flesh.