Pan-Seared Salmon with Lemon and Olive Oil

Ingredients

• 2 skin-on salmon fillets (about 300 g / 10 oz total)
• 1 teaspoon fine salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 g) butter
• 1 clove garlic, finely chopped
• 1 lemon (zest and 2 tablespoons / 30 ml juice)
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the fillets dry with paper towels and season both sides with the salt and black pepper.
2. Heat a large nonstick or heavy skillet over medium-high heat and add 1 tablespoon of the olive oil.
3. Place the fillets skin-side down, press gently for 20–30 seconds to prevent curling, and let brown without moving for 3–4 minutes until the skin is crisp.
4. Flip the fillets, reduce the heat to medium, and add the butter, the chopped garlic and the second tablespoon of olive oil to the skillet.
5. Using a spoon, baste the fillets with the melted butter for 1–2 minutes until they reach the desired doneness (center pink; about 3–4 minutes total cooking).
6. Transfer the salmon to a plate and, with the pan still hot, add the lemon juice and zest to deglaze, stirring 15–20 seconds to make a quick sauce.
7. Spoon the sauce over the fillets, sprinkle with the chopped parsley and serve immediately with lemon wedges on the side.

Tips

• Use fillets at room temperature for more even cooking.
• Don’t move the salmon too much while searing to ensure a good crust on the skin.
• For extra-crispy skin, dry the skin very thoroughly before cooking.

Variations

• Swap the parsley for chives or basil for a different aroma.
• Add 1 teaspoon honey to the lemon sauce for a slight sweet-and-sour note.
• Serve over a bed of white rice or a simple leaf salad for a complete meal.

FAQ