Pan-Seared Garlic Herb Salmon
Perfectly tender and flaky salmon fillets with crisp golden edges, basted in a luxurious garlic butter and fresh herb glaze.
Searing salmon at home can be intimidating, but the secret lies in heat control and drying the fish thoroughly before it hits the pan. This recipe guarantees restaurant-quality salmon: a beautifully crisp crust on the outside, and incredibly moist, tender flakes on the inside. Swirling in unsalted butter, freshly minced garlic, lemon juice, and soft green herbs at the end creates a luscious pan sauce that elevates this simple protein into something truly extraordinary.
Key Equipment
- Large Cast Iron or Stainless Steel Skillet
- Fish Spatula
- Paper Towels
- Measuring Spoons
Chef's Pro-Tips
- Dry the Skin: Moisture is the enemy of a crispy crust. Always pat salmon fillets completely dry with paper towels before placing them in the hot pan.
- Don't Touch: Once you place the salmon skin-down in the pan, don't move it for 4-5 minutes. This allows the skin to crisp and release easily from the pan.
- Spoon the Butter: Tilt the skillet slightly and spoon the hot garlic-herb butter over the salmon while it cooks to keep it moist.
Ingredients
4
servings
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4 skin-on salmon fillets (about 6 oz each)
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2 tbsp olive oil
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4 cloves garlic, minced
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3 tbsp unsalted butter, cut into pieces
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1 tbsp fresh lemon juice
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1 tbsp fresh dill, chopped
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1 tbsp fresh Italian parsley, chopped
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½ tsp kosher salt
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¼ tsp freshly ground black pepper
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1 fresh lemon, sliced for serving
Step-by-Step Instructions
Prep and Dry the Salmon
Remove the salmon fillets from the refrigerator about 10 minutes before cooking to take off the chill. Pat the fillets completely dry on all sides using paper towels (moisture prevents a good sear). Season both sides with kosher salt and black pepper.
Sear Skin-Side Up First
Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat until it begins to shimmer. Carefully place the salmon fillets flesh-side down (skin-side up) in the hot pan. Press down gently with a spatula for 10 seconds to ensure even contact. Cook undisturbed for 4-5 minutes, until a golden-brown crust forms and the salmon releases easily from the pan.
Flip and Sear Skin-Side Down
Carefully flip the salmon fillets over. Cook skin-side down for another 3-4 minutes, until the skin is crisp and the salmon is cooked almost all the way through.
Baste with Garlic Butter Glaze
Reduce the heat to medium. Add the butter pieces, minced garlic, lemon juice, dill, and parsley to the pan. As the butter melts and foam subsides, tilt the skillet slightly and use a large spoon to baste the garlic herb butter over the salmon fillets continuously for 1-2 minutes, until the garlic is soft and fragrant and the salmon flakes easily. Garnish with lemon slices and serve immediately!
Frequently Asked Questions
The salmon is done when it flakes easily with a fork and the thickest part reaches 145°F (63°C). It should still be slightly pink in the center.
Yes, but make sure it is completely thawed in the refrigerator overnight. Pat it extra dry to remove excess moisture from freezing.
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low-heat oven (275°F) covered in foil to avoid drying it out.