Seared Salmon

5 from 5 votes

Golden seared salmon cooked to perfection and finished with butter and lemon. A quick and easy recipe any night of the week.

Course Dinner

Cuisine American

Keyword How to sear salmon, pan seared salmon, Seared Salmon

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 353

Remove the Salmon Fillets from the fridge 20-30 minutes before you plan to cook them and pat them with paper towels.
Add the oil to the pan and preheat the pan over high heat until the oil shimmers and starts to smoke slightly.
Once the oil is hot, reduce the heat to medium and the fillets to the pan—Cook undisturbed for 3 minutes (they should be golden brown).
Flip fillets to the uncooked side down and cook another 3-5 minutes to cook through or until they reach an internal temperature of 125°F (52°C) to 130°F (54°C) in the middle.
Remove from the heat top with ½ Tablespoon of butter and a squeeze of lemon, allow to melt and spread the butter over the fillets.
Transfer the to a dish, cover loosely with foil, and allow to rest for 5 minutes before serving.

Season the fish just before searing – When seasoned too early before cooking, salt will begin breaking down the proteins and remove moisture from the salmon.
Leave the skin on – the skin protects the seared salmon from overcooking. It’s also much simpler to remove the skin once the fish is cooked! When the salmon is ready, slide a knife between the flesh and skin to remove it.
If you like a crisp skin, start with the skin-side down and let it crisp up, then serve with the sauce on the plate instead of adding the fillets with crispy skin to the sauce which can result in a gummy, unappealing texture.
Pat the salmon dry before searing for a crisper result.
A good-quality nonstick pan will help avoid the undue stress of your salmon sticking to an unseasoned pan.
Preheat your pan for the best sear. Make sure the skillet is hot and the oil has good.
Cooking time will depend on thickness. You want to cook until it's brown on the outside and pink in the center with an internal temperature of 125°F (52°C) to 130°F (54°C) in the middle.