Pan-Seared Salmon

Flaky, flavorful salmon.

Why You'll Love This Recipe

• Restaurant-quality crispy skin at home.
• On the plate in 15 minutes.
• Heart-healthy omega-3s.
• Pairs with literally any side.
• The technique works for any thick fish fillet.

Ingredient Notes

• Center-cut, skin-on fillets of even thickness cook the most consistently.
• Wild salmon (sockeye, king) is leaner and cooks faster than farmed Atlantic.
• Use real butter, not margarine — the foaming and basting depends on milk solids.

Ingredient Substitutions

• Skinless fillets — sear 4 minutes per side over medium.
• Steelhead trout or arctic char — same technique.
• Ghee in place of butter for higher smoke point.

Equipment Needed

• Heavy stainless or cast-iron skillet (not non-stick — skin won't crisp)
• Fish spatula
• Paper towels

Prep Tips

• Take salmon out 15 minutes before cooking; cold fish seizes in a hot pan.
• Run a finger across the flesh to find pin bones; pull any with tweezers.

Instructions

1. 1

   Gather and prep: 1 salmon, 2 tbsp butter, 1 lemon (for juice and zest), 3 cloves garlic, minced, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper. mince the garlic before you start cooking.

2. 2

   Pat salmon dry, season.

3. 3

   Sear skin-side down 5 min. Fish is done at 125–130°F and flakes easily with a fork; do not overcook.

4. 4

   Flip 2 min, baste with butter and lemon.

Artsi Pro Tips

• Stainless or cast-iron only — non-stick won't get hot enough for shattering skin.
• Don't move the fish for the first 5 minutes; the skin releases when it's ready.
• Pull at 125–130°F for silky-medium; carryover finishes the cook.

Common Mistakes

• Skin-side up first — defeats the entire point.
• Flipping too early before the skin releases.
• Overcooking past 140°F — salmon turns dry and chalky.

Recipe Tags